Peach Cobbler with a Crispy Almond Crust
**Introducing the Peach Cobbler of My Dreams!**
This delectable dessert showcases warm, bubbling peaches adorned with a golden cobbler crust that’s rugged on the edges and soft within. Create this recipe during mid-to-late summer when fresh peaches are in their prime.
This straightforward peach cobbler recipe is sweet but not overly so, allowing the wonderful peach taste to take center stage. The filling is sweetened with honey, while the topping has a light sweetness from zesty lemon sugar—both adding delightful complementary flavors that elevate this cobbler. The recipe would be incomplete without a hint of vanilla extract, a touch of cinnamon, and yogurt to provide a light, buttermilk-like tang.
The rich topping is crafted from almond flour, which yields a tender texture and subtle almond essence that complements the ripe peaches beautifully. I attempted this cobbler with regular all-purpose flour but found it far superior with almond flour. Thanks to almond flour, this recipe is gluten-free, regardless of dietary needs!
### Crafting the Ultimate Peach Cobbler
**You can find the complete recipe below.** Here’s a quick overview of the procedure and why it’s so effective:
1. Combine the filling ingredients directly in your baking dish to keep things tidy. Bake the filling for roughly 20 minutes while preparing the topping. This two-step baking method ensures you end up with a bubbly, concentrated peach filling and a perfectly golden crust. If you bake it all at once, the topping may brown too soon before the filling is cooked through (trust me, I learned the hard way).
2. The topping comes together easily in a few steps. Start by mixing the sugar and lemon zest in a small bowl, using your fingers to work the zest into the sugar (this takes about 20 seconds and enhances the lemon flavor). Grate cold butter into the flour to create a biscuit-like texture. Finally, whisk an egg with some yogurt before mixing it into the flour for even distribution.
3. Generously dollop spoonfuls of topping over the bubbling filling and bake until the topping is lightly golden. Enjoy your cobbler with vanilla ice cream or whipped cream. The leftovers are amazing the next day paired with Greek yogurt for breakfast!
### Peach Tips
The only challenging aspect of this recipe is sourcing excellent peaches. Hold off on making it until you can locate a bounty of ripe or nearly-ripe fresh peaches.
#### Selecting and Storing Peaches
**Choose medium-to-large peaches that are aromatic, blemish-free, and yield slightly to gentle pressure.** Handle them carefully to prevent bruising.
**If your peaches aren’t ripe yet,** leave them at room temperature until they reach ripeness (you can accelerate the process by placing them in a paper bag, but ensure each peach has some room to avoid molding).
**If your peaches are already ripe** and you can’t prepare the cobbler immediately, refrigerate them to keep them fresh for another day or two.
#### Peeling Peaches
**Peeling the peaches isn’t necessary** if you don’t mind a bit of texture in your dessert (I didn’t mind, though my husband did).
**To peel the peaches,** lightly score an “x” about two inches wide at the base of each peach, gently immerse them in a large pot of boiling water for 30 seconds to 1 minute, then transfer them to an ice bath. Start peeling from the incisions at the bottom, and the skin will come off effortlessly in strips.
#### Cutting Your Peaches
**Cut your peaches into one-inch chunks** rather than long strips. This results in ideal bites that don’t turn to mush. This handy tip came from Sally—thanks, Sally!
### More Peach Delights
Make the most of your ripe summer peaches with these delightful peachy creations:
**This is my first cobbler recipe on the blog, and it definitely won’t be my last.** I’ve always identified as a crisp enthusiast, but now that I’ve unlocked the secret to perfect cobblers, I can’t stop experimenting with every fruity flavor. Why not?
**I’d love to hear how your cobbler turns out in the comments!** Your feedback means a lot to me.
### Peach Cobbler with Almond Topping
This peach cobbler recipe features bubbling ripe peaches topped with a flawlessly golden crust. The topping consists of almond flour, which provides wonderful flavor and makes the recipe gluten-free. The recipe yields approximately 9 moderate servings.
#### Fresh Peach Filling
#### Topping
1. Preheat the oven to 375 degrees Fahrenheit, then prepare the filling: In a 9-inch square baking dish, combine the peaches, honey, starch, vanilla, and cinnamon. Bake the filling for 20 to 25 minutes until the mixture is bubbling around all four edges.
2. At the same time, prepare the topping
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How to Create Cool Watermelon Popsicles
**Who can determine when a popsicle qualifies as a popsicle?** Just to clarify: these watermelon popsicles are frozen chunks of watermelon on sticks. (Or not on sticks—you can freeze slices or wedges and utilize the rind for a good hold.) I attempted to create watermelon popsicles in molds, and I honestly favor the texture and taste of these uncomplicated pops.
**These watermelon popsicles are invigorating, straightforward, fruity summertime snacks.** Here are several more reasons to whip up these watermelon treats:
– They’re the simplest popsicles I’ve ever prepared, needing just one ingredient and precise slicing.
– They’re an excellent method to use up extra watermelon. Watermelons can be quite large.
– They’re less messy for young children to enjoy than fresh watermelon (watermelon juice stains are surprisingly hard to eliminate from fabric). Adults will appreciate them as well, maybe even more with a dash of lime juice or a sprinkle of chili-lime seasoning.
**Not to forget, how adorable are the cookie-cutter designs?** The star shape would be delightful for Independence Day celebrations or summer birthdays. I’m already planning to prepare these for Grace’s birthday event. You’ll discover a photo guide and recipe below.
## How to Prepare Watermelon Popsicles
**First, determine if you prefer cookie-cutter shapes, wedges, or slices.** Here are your options:
– **Cookie-cutter shapes are entertaining.** To create them, you’ll require cookie cutters and popsicle sticks. This technique results in some leftover scraps, and you’ll find suggestions for utilizing them in the following section.
– **Wedges are simple to hold.**
– **Slices remind me of classic popsicle mold shapes.** You can even grate the frozen slices on a large box grater for *watermelon shaved ice!*
**Cut your watermelon accordingly.** Locate a rimmed baking sheet or tray that will fit in your freezer space, and line it with parchment paper to prevent sticking. Position each popsicle on the paper with a bit of space; you can stack additional pieces of parchment paper and popsicles on top.
**Freeze until solid (approximately four hours),** then enjoy or transfer them to a freezer bag to protect against freezer burn.
## Tips for Selecting Watermelon
**Your popsicles will be as tasty and sweet as the watermelon you choose,** so find a quality one. Sugar Baby watermelons are my preferred kind, but any delicious watermelon will suffice.
When selecting a watermelon, look for one that is:
– Heavy for its size
– Dull, not glossy
– Symmetrically shaped
– Darker green, with a yellow to orange “field spot” indicating it has ripened sufficiently on the vine (the more vibrant the yellow-orange color, the better)
## Ways to Use Leftover Watermelon
If you transform your whole watermelon into frozen wedges or slices, you won’t have any leftovers to deal with. If you create cookie-cutter-shaped popsicles, you’ll have some leftover scraps of watermelon.
If you only plan to convert part of a large watermelon into popsicles, here are some ideas for the leftovers:
## More Popsicles and Frozen Delights
If you like this recipe, give one of these a try next:
**Feel free to share your thoughts on your frozen watermelon in the comments.** It’s such a simple and light summertime delicacy!
## Watermelon Popsicles
Frozen watermelon is the ideal icy summer delight! Make these watermelon popsicles and enjoy them throughout the summer. The number you make depends on the size of your watermelon; create as many or as few popsicles as you desire.
1. Using a sharp chef’s knife, remove the stem end and the opposite end. Rotate the watermelon so that it stands upright on a flat side. Cut it in half down the center. Place one half against the cutting board with the flat side down.
2. For cookie-cutter shapes, slice across the watermelon to produce ½-inch thick slabs. Press the cookie cutter down to form shapes. Repeat with the remaining watermelon half. Insert popsicle sticks about ¾-inch deep into the center of each shape’s base.
3. For wedges, slice lengthwise down the middle for large wedges or create smaller wedges by slicing lengthwise one-third of the way from each side, meeting in the center. Then cut across the watermelon multiple times to create ½-inch wide wedges. Repeat with the remaining watermelon half.
4. For long strips, slice lengthwise along the watermelon to create about 4 to 5 equal segments, and then slice across those segments to form ½-inch wide strips.
5. Find a tray or baking dish that fits in your freezer. Line it with parchment paper and arrange the watermelon in a single layer, leaving gaps between each to prevent sticking together. If additional space is needed, add another layer of parchment paper on top to create another layer. Freeze until solid, around 4 hours.
Quinoa-Infused Tabbouleh Salad Recipe
Tabbouleh enthusiasts, have you experimented with quinoa in your recipe? This variation is a delightful twist on traditional tabbouleh, utilizing quinoa instead of bulgur wheat. It transforms our beloved Lebanese salad into a gluten-free option. The quinoa is light and offers a slightly nutty flavor, yet the overall taste remains quite comparable.
Having already swapped one key ingredient, I took the initiative to incorporate chickpeas and feta cheese, additional components you might not typically find in tabbouleh. These additions are completely optional and utterly delicious. They enhance the salad’s heartiness; using both could elevate it to a light meal by itself.
This garden-fresh salad is incredibly invigorating on a sunny day. It showcases fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The ratios stay true to the traditional preparation, ensuring there’s more parsley than quinoa, and the lemon adds a bright zest. I believe you’ll enjoy this.
Recipe Tips & Tricks
1) Prepare your quinoa as directed in the following recipe. I have a trusted quinoa cooking method that varies from package instructions. It consistently yields perfectly fluffy quinoa.
2) Sprinkle salt on your tomato and cucumber, then let them drain. This technique intensifies the flavors of the tomato and cucumber, preventing your salad from being too watery. Mix the tomato and cucumber in a bowl with salt and allow it to sit while you chop the parsley. Drain any excess liquid before mixing the salad. Simple!
3) Use a generous amount of parsley and chop it finely. For this recipe, you’ll need three bunches of curly parsley. It’s much simpler to chop that much parsley in a food processor rather than by hand. Don’t worry about removing the delicate parsley stems—they add great flavor.
4) Season generously with lemon juice and salt. Tabbouleh should be zesty and full of flavor. To achieve this, ensure you use enough lemon juice and salt. You can find my suggested amounts in the recipe below.
Quinoa Tabbouleh Serving Suggestions
All these options are gluten-free, just like this one:
Please share your recipe outcomes in the comments. I always enjoy hearing from you.
Quinoa Tabbouleh
This tabbouleh recipe features quinoa instead of bulgur, making it gluten-free while keeping the unique flavor of the traditional Middle Eastern salad. Chickpeas and feta are optional additions that enrich the dish. The recipe yields 6 servings (approximately 7 ½ cups of salad).
Instructions:
1. Rinse the quinoa: Place the quinoa in a fine-mesh colander and rinse under running water for a minimum of 30 seconds. Drain thoroughly. Combine the rinsed quinoa with water in a saucepan. Bring to a boil over medium-high heat, then lower the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 13 to 17 minutes.
2. Take the pot off the heat, cover it, and allow the quinoa to steam for 5 minutes. Remove the lid and fluff the quinoa with a fork.
3. In the meantime, mix the diced cucumber and tomato in a medium bowl with ½ teaspoon of salt. Stir and let it sit for at least 10 minutes, or until you’re ready to combine the salad.
4. To prepare the parsley, trim the thick stems. Then, finely chop the parsley and remaining stems—you can do this manually, but it’s much easier in a food processor with the standard “S” blade. Process one bunch at a time, transferring the chopped parsley to a large serving bowl before continuing with the next bunch.
5. Incorporate the cooled quinoa, chopped fresh mint (if using), and green onion into the bowl with the parsley. Drain and discard the accumulated juice from the cucumber and tomato (this keeps your tabbouleh from being too soupy). Add the drained cucumber and tomato to the bowl.
6. In a small measuring cup or bowl, combine the olive oil, 3 tablespoons of lemon juice, garlic, and the remaining ½ teaspoon of salt. Pour this mixture into the salad and stir well. If using chickpeas or feta, add them at this stage. Taste and make adjustments if needed—add another tablespoon of lemon juice for extra zest, or salt for enhanced flavor.
7. If possible, let the salad rest for 15 minutes before serving to allow the flavors to develop. Otherwise, serve immediately or refrigerate for later. The tabbouleh can be stored well in the refrigerator, covered, for up to 4 days.
Notes:
Recipe adapted from my Best Tabbouleh.
Make it dairy-free/vegan: Exclude the optional feta.
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Pasta topped with Pesto Sauce
It’s tough to top a bowl of pasta with pesto. Today, I’m presenting a traditional basil pesto pasta recipe from beginning to end! You’ll discover how to prepare basil pesto from scratch and mix it with freshly cooked noodles in ideal proportions.
I prefer my pesto pasta to be saucy, so I utilized a substantial quantity of pesto here, which becomes more cost-effective when you create your own. Making pesto in a food processor takes ten minutes or less, but you can certainly opt for store-bought pesto if you have a preferred brand.
This vibrant pesto pasta is quick and straightforward to prepare for dinner on a weeknight. It also serves as a delightful side dish for a dinner party or a casual summer barbecue. Get ready for the finest pasta dish you’ve ever tasted.
Pesto Pasta Ingredients & Options
You’ll find the complete recipe and an instructional video below. Here’s what you’ll require to create this dish and why:
Pasta
The ideal pasta choices for pesto are spaghetti or angel hair, spiral shapes such as rotini or fusilli, or farfalle (bow ties). Pesto adheres well to these shapes, so opt for your favorite. Aim to purchase bronze-cut pasta, which has more texture for clinging to sauce (it’s the traditional Italian method of extruding pasta).
Tip: Be sure to season your pasta cooking water generously, or your pasta won’t have as much flavor as it could.
Fresh basil
This recipe is a fantastic way to use up excess garden basil. You can also use a large container of store-bought basil. If basil isn’t available, substitute with arugula instead.
Tip: Keep your basil at room temperature—the easiest method is to place a paper towel in the container to absorb moisture, or better still, store it in a vase with the stems submerged in an inch of water. Basil thrives in warm weather and struggles in refrigeration!
Pine nuts
Pine nuts are commonly found in pesto. Alternatively, you can use almonds, walnuts, pecans, or pepitas (green pumpkin seeds). I’ve tried and enjoyed them all.
Tip: For a richer nutty flavor, lightly toast the nuts in a skillet before blending them into the pesto. I’ve included this step in the recipe as it makes a significant difference.
Parmesan cheese
Pesto generally contains Parmesan cheese, which adds a deliciously salty, nutty, cheesy flavor that enhances the other ingredients. Technically, most Parmesan cheeses are not vegetarian, but you can find versions made by Whole Foods 365 and BelGioioso that are suitable.
Lemon juice
I enjoy adding a dash of lemon juice to my pesto to enhance the flavors. It’s not mandatory, but I appreciate the additional flavor boost.
Garlic
Garlic cloves seem to have become larger lately, so use two small-to-medium cloves or one large one. Too much garlic can overpower the basil. There’s no need for finely chopping or pressing the garlic; just cut it into a few pieces and allow the food processor to handle the rest.
Olive oil binds the pesto together. We’ll drizzle it into the food processor while it’s blending to help incorporate it with the other ingredients.
Reserved pasta cooking water
Before draining the pasta, pour some of the cooking water into a heat-safe container like a glass liquid measuring cup. Pasta cooking water is magical—it contains starches that create a creamy emulsion and help bind the sauce to the pasta.
Pesto Pasta Serving Suggestions
Prepare pesto pasta when you have a craving for a fresh bowl of noodles. Serve it as a base for protein or vegetables, or as a simple side to pair with something like Eggplant Parmesan.
To enhance your pasta with produce, think about adding marinated artichokes, avocado, olives, peas, tomatoes (try raw or roasted cherry tomatoes with small mozzarella balls), or zucchini (perhaps sliced into ribbons with a julienne peeler).
Pesto pasta is a delightful dish to serve in summer when basil is in season, though I’m happy to enjoy it any time of year. Here are some ideas to help expand your menu.
More Pesto Recipes to Love
As you’ll see, I enjoy creative pesto recipes. Here are some imaginative ways to incorporate bold pestos and vegetables into your meals:
Please share how your pesto pasta turns out in the comments! I love hearing from you.
Pesto Pasta
Prepare pesto pasta for a quick and simple dinner! These saucy pesto noodles are made with homemade pesto, which comes together swiftly in the food processor. This pesto yields ¾ cup, which will generously coat 8 ounces of pasta once cooked (you can extend this amount of pesto to coat up to 12 ounces of pasta, or easily double the recipe to use an entire 16-ounce package of pasta).
Instructions:
1. Bring a large pot of salted water to a boil for the pasta (it should taste salty). Cook the
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Pesto Crafted with Avocado
Avocado pesto is a wonderfully creamy and enjoyable twist on traditional basil pesto. This avocado pesto recipe substitutes avocado for the olive oil, along with the typical basil, Parmesan, and pine nuts (in these images, I opted for pepitas instead, which are also delightful). A dash of fresh lemon enhances and complements the flavors while aiding in keeping the avocado vibrant green.
You can certainly use avocado pesto on pasta. It also works brilliantly as a veggie dip and sandwich spread. Additional uses and suggestions for it can be found below. The only warning is that avocados oxidize over time, so it’s best to utilize it right away or keep it in a jar until you’re ready to serve.
### Serving Ideas for Avocado Pesto
#### Pasta
This pesto is great on spaghetti or twisted shapes like fusilli. If you favor saucy pasta as I do, this recipe adequately coats 8 ounces of pasta, although it can be extended to lightly cover 12 to 16 ounces of pasta.
**Tips:** Save some of the starchy cooking water and add splashes of it along with the pesto to help loosen it. It’s best to wait until the pasta has cooled slightly before incorporating the pesto. If you plan on having leftovers, store the pesto and pasta separately for the best outcome, as the color begins to brown pretty quickly once exposed to air and heat.
#### Vegetables: Grilled, roasted, or raw
This avocado pesto will elevate simple vegetables, whether you serve it as a dip alongside, spread it underneath, or spoon it on top. It pairs particularly well with bell peppers, carrots, tomatoes, mushrooms, or artichokes.
#### Sandwiches or Toast
Spread this pesto on crusty bread and layer with sliced tomato and mozzarella for an amazing summer sandwich. I can vouch that it also tastes fantastic on toast with a fried egg on top for breakfast.
### More Unique Pesto Recipes to Explore
Please share how you enjoy your avocado pesto in the comments! I love receiving your feedback.
### Avocado Pesto
Enhance your pesto’s creaminess and richness by incorporating ripe avocado! This fresh basil and avocado pesto recipe is wonderful on pasta, sandwiches, vegetables, and beyond. The recipe yields approximately 1 ½ cups.
#### Instructions
1. Toast the pepitas or pine nuts to enhance their flavor. Place them in a small skillet and cook over medium-low heat, stirring frequently (don’t leave them unattended, or they may burn), until they become fragrant and lightly golden around the edges, about 3 to 4 minutes. Move them to a bowl to cool.
2. For the pesto, pit and halve the avocados, then scoop the flesh into the bowl of a food processor. Add the Parmesan, garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as needed.
3. Integrate the toasted pepitas and basil, and pulse until they are finely chopped and the mixture is well-combined. Taste, and incorporate more salt if the flavor isn’t quite right yet.
4. This pesto is best when used right away, but it can be stored well for up to 3 days in the refrigerator (try to eliminate any air pockets in the mixture, as they will oxidize more than the rest).
#### Notes
*Recipe adapted from my Avocado Pesto Toast.*
**Make it dairy-free/vegan:** Leave out the Parmesan cheese. You may want to top your dish with vegan Parmesan.
**How to incorporate your pesto with pasta:** I prefer pasta that is well-sauced, so I suggest using this pesto on 8 ounces of pasta (it can lightly coat up to 16 ounces). Reserve some of the starchy cooking water and add splashes of it along with the pesto to help loosen it and coat the noodles (I used about ¼ cup pasta cooking water on 8 ounces). If you anticipate leftovers, keep the pesto and pasta stored separately for the best results, as the color will start to brown fairly quickly once exposed to air and heat.
#### Nutrition
*The information provided is an estimate generated by an online nutrition calculator. It should not serve as a substitute for professional nutritional advice.*
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How to Prepare a Traditional Gimlet Cocktail
The gimlet is an iconic cocktail that truly merits more recognition! Crafted with gin, lime juice, and sweetened using simple syrup, it fits within the sour cocktail category. Set aside those intricate cocktails with obscure components for enjoying in upscale bars—sipping on a straightforward, citrusy, and moderately sweet drink at home ranks among life’s simple delights.
The gimlet is refreshing and vibrant, resembling a more laid-back martini that you can leisurely enjoy on a porch. I relish a gimlet during the spring or summer—they’re revitalizing and perfectly balanced. If you’re a fan of ordering a fine gin cocktail or a margarita featuring authentic lime juice, a homemade gimlet will surely please you.
Gimlet Ingredients
Gimlets are cocktails that are shaken, made with three basic components: gin, fresh lime juice, and simple syrup. During my bartending days post-college, we prepared gimlets with Rose’s sweetened lime juice, which can taste overly sugary and artificial. A mix of fresh lime and simple syrup is far superior.
Some bartenders claim that gimlets should be crafted with homemade lime cordials, but I believe that a proper lime twist garnish suffices. We all agree that gimlets should be shaken, not stirred. They are best served ice-cold, which is why my instructions recommend chilling the glass beforehand.
The Best Gin for Gimlets
Plymouth gin is the classic option for a gimlet, and it’s an excellent choice. If you find the juniper flavor in London dry gins like Tanqueray to be off-putting, you’ll likely appreciate having Plymouth gin stocked in your bar. It’s less dry and more balanced.
I also enjoy using Hendrick’s gin in my gimlets. Its distinctive flavors of cucumber and rose petals blend beautifully with the fresh lime, which is why I opted for Hendrick’s in these images.
Feel free to utilize London dry gin in your gimlet for satisfactory results, if that’s what you have available. Beefeater or Fords are solid alternatives.
Gimlet Variations
Now we’re getting exciting! Gimlets are quite adaptable and welcome fresh additions. You can check out a few variations already posted on my blog, such as my Basil Gimlet, Cucumber Elderflower Gimlet, and Cucumber Mint Gimlet.
Here are some suggestions to experiment with. You can mix them freely for outstanding outcomes.
Fresh basil: Consider adding 8 medium basil leaves to your cocktail shaker.
Fresh mint: Incorporate up to 10 fresh mint leaves into your shaker. This is known as a Southside cocktail.
Cucumber: Introduce one 2-inch slice of peeled cucumber, cut in half and then quartered. This variation is referred to as an Eastside cocktail.
Elderflower liqueur: Substitute St-Germain elderflower for the simple syrup for a subtle floral taste. This variation is called the “French Gimlet.” St-Germain is not as sweet as simple syrup, so use just over 1 ounce of it to maintain the sweetness balance.
Honey simple syrup: For richer flavors, use the same quantity of honey simple syrup as you would standard simple syrup. Opt for a light-colored honey, like clover or orange blossom honey, for delightful floral notes. This version reminds me of the Bee’s Knees, a similar drink made with gin, lemon instead of lime, and honey simple syrup.
More Cocktails to Try
More Classic Gin Cocktails
I’m a fan of a great gin cocktail. Here are a few more to consider:
More Citrusy Cocktails
These drinks belong to the sour category alongside the gimlet:
Please share how your gimlet turns out in the comments. I enjoy hearing from you and hope that the gimlets are a success at your next dinner gathering.
Gimlet Cocktail
The gimlet cocktail is a charming mix of gin, fresh lime juice, and simple syrup, garnished with a twist of lime. Recipe yields 1 drink; you can prepare up to 3 in a standard cocktail shaker at once.
Instructions:
1. Chill your coupe glass by filling it to the brim with ice and water. Set it aside while you mix the cocktail.
2. Then, fill a cocktail shaker with ice. Add the gin, lime juice, and simple syrup. Secure the lid and shake the mixture for about 20 seconds, or until the exterior of the shaker feels thoroughly cold.
3. Discard the ice water from your glass and gently shake out any remaining droplets. Strain the mixture into your prepared glass. Gently twist the lime peel over the drink to release the oils, then lightly run it along the rim of the glass before placing it inside. Enjoy.
Notes:
*To prepare simple syrup: Combine equal parts sugar (or honey) and water in a small saucepan or a microwave-safe bowl. Heat over medium heat or in 30-second intervals in the microwave, whisking occasionally.
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21 Tasty Treats to Savor This Summer
What could be more enjoyable than a refreshing or fruity dessert on a warm summer day? Not much! Here’s a collection of my most beloved summer sweets, featuring traditional favorites like French clafoutis and exciting surprises like pineapple mint popsicles.
These dessert recipes are all fresh and straightforward to prepare, guaranteed to impress at a cookout or bring joy to your dining table. They’re lighter and healthier than many desserts, with several showcasing fresh berries and peaches (think fruity crisps, easy cakes, and frozen yogurt). Some recipes can be enhanced with a scoop of vanilla ice cream or a spoonful of whipped cream.
The days are lengthy and the climate is warm. Select a favorite from below, and let’s celebrate the season. Enjoy!
Clafoutis
This clafoutis recipe is simply outstanding! You can prepare it with berries (my preferred choice), cherries (my daughter’s favorite), or any of the fruity options mentioned in the post. The recipe makes one 10-inch clafoutis, yielding enough for 8 slices.
Lemon Posset
Lemon posset is a rich, citrusy dessert—the ideal petite treat. It presents a creamy texture and a harmonized lemon flavor that deliciously dances between tangy and sweet. Posset is incredibly simple to prepare! Set aside 3 hours for chilling. Recipe yields 8 to 9 small (2-ounce) servings.
Gluten-Free Almond Cake with Berries on Top
This scrumptious gluten-free almond cake recipe is easy to create and naturally sweetened. Garnish with yogurt and fresh berries for a celebration-ready cake! Recipe yields one 9-inch cake, sufficient for 8 slices.
Peach Crisp (Gluten-Free)
This healthier peach crisp features succulent summer peaches and a delectable oat and almond topping, which happens to be gluten-free. Refer to recipe notes for adjustments suitable for special diets. Recipe yields 6 to 8 servings.
Thumbprint Cookies
These thumbprint cookies present classic shortbread taste with captivating jam centers. Almond flour renders them gluten-free and extra tasty! Recipe yields 22 to 24 small cookies.
Simple Blueberry Cake
Try making this easy blueberry cake recipe! This blueberry cake is soft and delightful, packed with blueberries, and not overly sweet. It’s also naturally sweetened and whole grain as described (check recipe notes for alternative flour suggestions). Recipe yields one 9-inch round cake, sufficient for 8 slices.
Strawberry Rhubarb Crisp
This straightforward crisp recipe is overflowing with sweet, juicy strawberries and tangy rhubarb. Crafted with honey, oats, and yogurt, this crisp is healthier than most. That said, please serve it with vanilla ice cream for dessert (or yogurt for breakfast)!
Easy Pineapple Mint Popsicles
Are you yearning for a cool summer delight? Create these effortless pineapple-mint popsicles! You’ll only need two ingredients to whip up these all-natural ice pops. Popsicle molds differ in capacity; this recipe results in 16 ounces total, so multiply as needed.
Mixed Berry Crisp (Gluten Free)
Prepare this delightful berry crisp using any combination of strawberries, blueberries, raspberries, or blackberries. It’s the perfect simple and fruity summer dessert. Recipe yields one 9-inch crisp, approximately 8 servings.
Pots de Crème
This foolproof pots de crème recipe quickly comes together in the blender and tastes fantastic. Make it for dessert, and freeze any leftovers! Yields 36 ounces, enough for anywhere between 36 petite 1-ounce servings and 9 generous 4-ounce servings.
Lemony Cheesecake Tart with Pistachio Crust
This cheesecake tart recipe is exceptional! It’s simple to make and tastes gourmet. The homemade pistachio-oat crust is also gluten-free.
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Pancakes Prepared Without Gluten
Pancake enthusiasts, this recipe is just for you, regardless of whether you’re gluten-free! This simple recipe utilizes one nutritious flour—oat flour—and essential ingredients such as Greek yogurt, maple syrup, butter, and eggs. (If oat flour isn’t available, you can easily create your own by blending old-fashioned or quick-cooking oats in a blender or food processor.)
These delicious golden pancakes are fluffy, featuring a gentle oatmeal taste. The yogurt adds a slight tang akin to buttermilk, along with added protein, while the maple syrup provides a richer flavor compared to plain sugar.
You could definitely argue that these pancakes are healthier than a typical stack, especially when topped with wholesome options. Above all, they make for an enjoyable treat to present on weekends, and they reheat wonderfully for speedy weekday breakfasts.
Oat Flour Pancake Tips
Crafting pancakes is a skill! These tips will assist you as you whip up your initial batch.
Allow the batter to rest for ten minutes. This gives the oat flour time to absorb moisture, resulting in pancakes that are wonderfully fluffy.
Ensure the batter has the appropriate consistency. It shouldn’t be too runny or overly thick to stir easily. It’s just right when you can pour it into the pan to create a nice round shape without needing to spread it. If needed, add up to 1/4 cup milk to help thin the batter.
Gently coat your griddle or skillet with oil or butter. I like to use avocado oil for cooking pancakes because it has a high smoke point and a neutral taste (butter can burn quickly). Regardless of what you opt for, wipe off the excess with a paper towel to prevent smoking.
Always begin by cooking just one pancake. Once you’ve gained confidence with one pancake and ensured proper preheating of your skillet, you can cook more at once. Leave a couple of inches between pancakes for easy flipping.
Pancakes are ready to flip when about 1/2-inch of the edge has changed from glossy to matte. Don’t expect to see bubbles forming around the edges for this recipe. The bottom should be a lovely golden color by this stage. If you’re unsure, it’s better to wait a bit longer than risk ending up with a doughy mess.
As you progress, reduce the heat. The skillet gradually gets hotter over time. If your pancakes are browning on the outside too quickly before they’re cooked through inside, your skillet is too hot. Lower the heat a bit after every few pancakes.
Pancake Serving Suggestions
These pancakes pair wonderfully with both classic pancake toppings as well as healthier alternatives. Here’s a selection of toppings or sides that you may enjoy with your pancakes.
More Gluten-Free Pancake Recipes
I love making pancakes with wholesome gluten-free flours like oat flour, almond flour, and buckwheat flour. Here are six additional pancake recipes for you to savor:
Please share how your pancakes turn out in the comments. I value your input and always enjoy hearing from you.
Gluten-Free Pancakes
This gluten-free pancake recipe uses oat flour, resulting in pancakes that are golden, fluffy, and delicious. They’re simple to prepare using basic ingredients. This recipe makes approximately 10 pancakes.
Instructions:
1. In a small mixing bowl, combine the yogurt, butter, and maple syrup. Crack the eggs into the bowl and whisk until blended well.
2. In a medium bowl, mix together the oat flour, baking soda, salt, and cinnamon. Use a large spoon to stir until everything is thoroughly combined.
3. Pour the wet ingredients into the dry ingredient bowl. Stir just until mixed (do not overmix, or you’ll lose the air bubbles that contribute to the fluffiness of these pancakes). If you’re incorporating any mix-ins, gently fold them in now.
4. Allow the batter to rest for 10 minutes to thicken. During the last minute or two, heat a large stainless steel or nonstick skillet on medium-low heat. (Alternatively, preheat an electric griddle to 325 degrees Fahrenheit).
5. When the pan is hot enough that a drop of water sizzles upon contact, lightly grease or butter the skillet, wiping off any excess with a paper towel. Pour ¼ cup of batter onto the pan. Cook the pancake for about 3 to 4 minutes until the edges appear more matte than shiny and the underside is golden. (If your batter is thick enough that you need to help spread the pancake, thin the mixture with milk as needed.)
6. Once the bottom side is sufficiently cooked, flip it using a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to reduce the heat at this point. Repeat with remaining pancakes, greasing the
Tomato and Basil Salad featuring Burrata Cheese
Let’s give a round of applause for burrata cheese! I always choose burrata whenever I see it on restaurant menus, and we’ve enjoyed some fantastic pairings this summer. I can’t resist the unique textures of burrata—it feels like fresh mozzarella on the outside, but is decadently soft and creamy within.
For this recipe, I created a classic summer burrata salad featuring fresh tomatoes. Pair it with crostini or a rustic loaf of bread to transform it into an appetizer. This burrata dish comes together in just 15 minutes, believe it or not, and it’s truly impressive.
I aimed to keep it uncomplicated yet flavorful, drawing inspiration from my Easy Tomato Salad and Tomato Basil Bruschetta. I opted for a mix of cherry tomatoes and sun-dried tomatoes for richness, complemented by freshly toasted pine nuts for a savory kick. It’s not complete without a drizzle of rich olive oil, zesty balsamic vinegar, and a pinch of fresh basil. I hope it becomes one of your favorite recipes!
What is Burrata?
Burrata is a super-rich and creamy form of fresh mozzarella. It resembles a standard mozzarella ball on the outside, while the inside consists of stracciatella, a delightful blend of cream and mozzarella curds. It’s milky and scrumptious.
Burrata can be crafted from buffalo milk or cow milk. Buffalo milk is the traditional choice and offers a bolder, slightly tangy flavor, while cow’s milk is gentler and may taste more familiar. Either option works great for this recipe.
Look for burrata by the fresh mozzarella in well-stocked grocery stores like Whole Foods. Use it soon after purchasing, particularly once the package is opened—it’s kept in water and doesn’t store well like harder cheeses.
Serve burrata at room temperature for the best flavor, or at a time that’s slightly chilled to warm.
Burrata Serving Suggestions
Burrata pairs wonderfully with the Italian flavors present in this recipe: ripe tomatoes, basil (including pesto), balsamic vinegar, olive oil, and pine nuts or pistachios. If you’re not in the mood for tomatoes, swap them for fruits like sliced peaches, plums, cherries, or cantaloupe.
Present this burrata dish as a salad or appetizer. It complements a variety of summer meals, from casual barbecues to elegant dinner parties. Complete your meal with any of these summery choices:
More Burrata Recipes
Check out my Caprese Salad with Burrata, which highlights heirloom tomatoes. Burrata is a suitable alternative for fresh mozzarella balls, provided the recipe doesn’t require cooking the mozzarella. Experiment with my panzanella using torn pieces of burrata instead of mozzarella for a fun change!
You can include burrata on pizza, but wait to add the torn burrata until the pizza has finished baking, or toss it on in the last minute to warm it. If it melts completely, it loses the contrast of the creamy interior and becomes an unpredictable pool of mozzarella. Consider replacing the mozzarella on my Margherita Pizza or Arugula-Almond Pesto Pizza with torn burrata, or serve it on Grilled Pizza.
Please share how your burrata turns out in the comments! I love hearing from you.
Burrata with Tomatoes and Basil
This burrata salad recipe features tomatoes, basil, and pine nuts, drizzled with balsamic vinegar and olive oil. It’s irresistible and ready in just 15 minutes. Serve it as a salad or an appetizer alongside crostini or crusty bread. Recipe serves 4 to 6.
Instructions:
1. If you’re using pine nuts: In a small skillet over medium-low heat, warm the pine nuts until they become fragrant and lightly golden at the edges, about 3 to 5 minutes, stirring frequently (don’t let them burn!). Transfer them to a bowl to cool.
2. In a shallow serving bowl, mix the cherry tomatoes, sun-dried tomatoes, basil, and garlic. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and stir to combine all the ingredients.
3. Gently tear each ball of burrata and place them into the center of the tomato mixture. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Scatter the pine nuts over the entire dish, followed by some reserved basil leaves and a sprinkle of black pepper. Add a pinch of flaky salt over the cheese, if desired.
4. Serve with crostini or crusty bread on the side, if desired. This burrata is best enjoyed the day it’s prepared, but leftovers can be kept for several days in the refrigerator, covered.
Notes:
Mix it up: Substitute a large sliced peach for half of the tomatoes. Or for a fruitier twist, replace the tomatoes altogether with peaches, nectarines, or cherries (about…
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