We’ve written before about taking advantage of great spring produce when the season comes around. Summer, of course, if another excellent time to make fresh fruit the centerpiece of your recipes. After tasking a deliciously simple and scrumptious Fruit Pizza for dessert at a friend’s cookout, I was inspired to share two of my favorite tutti-fruitti summer desserts.
Peach Crisp (Serves 8, adapted from Real Simple magazine)
- 5 pounds peaches (about 12), each cut into 8 wedges
- 1/3 cup granulated sugar
- 3/4 cup plus 1 tablespoon all-purpose flour
- 1 1/4 cups light brown sugar
- 1/4 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
- 2 cups rolled oats
- 1 cup almonds, roughly chopped
1. Heat oven to 350. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon of the flour. Transfer to a shallow 3-quart baking dish.
2. In a separate bowl, combine the brown sugar, salt, and the remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.
3. Crumble the topping in marble-sized chunks over the peaches and bake until the top is golden and the fruit is tender, 45 to 55 min.
Apricot Quesadillas (serves 4, adapted from Weight Watchers)
- 1/2 cup(s) light cream cheese, whipped
- 1 Tbsp sugar
- 1/2 tsp lemon zest
- 1 tsp fresh lemon juice
- 4 medium apricot(s), sliced into thin wedges
- 1 spray(s) cooking spray, butter-flavored
- 1 Tbsp powdered sugar
- 1 serving(s) butter-flavor cooking spray
- 4 6-inch tortilla, flour, fat-free
1. Stir cream cheese, granulated sugar, zest and lemon juice together in a medium bowl. Spread 1/4 of mixture on one half of each tortilla, layer each with 1/4 of apricot slices and fold each tortilla in half.
2. Coat a 12-inch nonstick skillet with cooking spray. Arrange 2 folded tortillas in skillet; cook over medium heat until golden brown, flipping once, about 4 to 5 minutes on the first side and 1 to 2 minutes on the other side. Remove from skillet, cover to keep warm and repeat with remaining 2 tortillas.
3. Cut each tortilla in half to form quarter wedges, place on a serving platter, dust with powdered sugar, using a sieve, and serve.
