Frozen fruit offers bakers a taste of sweet produce no matter the season. In these four recipes, we show you how to make the most of this freezer staple.
Mini Cherry Pies
Our editor-in-chief, Brian Hart Hoffman, first encountered these scrumptious cherry pies—double-crusted, with a jammy cherry filling—on a KLM Royal Dutch Airlines flight. It was love at first bite. We’ve recreated that experience here using frozen cherries to create a nice and jammy filling.
Peach-Pecan Crumble Bars
Peaches in winter? Groundbreaking! These bourbon- and streusel-loaded peach bars offer a tantalizing taste of summer and sunshine during the chilly depths of winter.
Cinnamon Blueberry Bundt Cake
Blending warm cinnamon with bright blueberries, this simple cake is a Bundt-size take on a bakery-style blueberry muffin.
Raspberry Olive Oil Cake
This cake is all about the simple joys of baking. Made divinely tender with olive oil and packing a crunchy sugar topping, this one-layer wonder hides tender bursts of raspberry within the batter.
