Gooey Chocolate Chip Cookie Pie Recipe

This is the most delicious, warm, and gooey chocolate chip cookie pie recipe with … Read more
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This is the most delicious, warm, and gooey chocolate chip cookie pie recipe with ... Read more

The post Gooey Chocolate Chip Cookie Pie Recipe appeared first on Sugar and Charm.

Rhubarb Pie

An old fashioned Rhubarb Pie recipe with a piece removed to show the homemade rhubarb filling.The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from the rhubarb, and so delicious paired with our flaky pie crust! Want more pie recipes? Try my Chess Pie, Blueberry Pie, Apple Pie, or Raisin Pie! How to make Rhubarb Pie: Rhubarb Pie Filling: Combine sugar, tapioca flour, and zest in large mixing bowl…

An old fashioned Rhubarb Pie recipe with a piece removed to show the homemade rhubarb filling.

The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from the rhubarb, and so delicious paired with our flaky pie crust!

Want more pie recipes? Try my Chess Pie, Blueberry Pie, Apple Pie, or Raisin Pie!

An old fashioned Rhubarb Pie recipe with a piece removed to show the homemade rhubarb filling.

This Rhubarb Pie is for you, Dad!

I had less than zero desire to create a Rhubarb Pie recipe until I found out that it’s the one dessert my Dad cherishes from his mother (who passed away when he was really young). Little did I know that Rhubarb season is such a gift, and I’ve completely fallen for the perfect sweet-tart balance in homemade rhubarb pie. And, that balance is made possible with just six ingredients and very little prep. So happy you love this pie Dad, and now it will always remind me of you.

If you want to skip the pie crust, go and make our Strawberry Rhubarb Crisp, instead!

How to make Rhubarb Pie:

Rhubarb Pie Filling: Combine sugar, tapioca flour, and zest in large mixing bowl then add rhubarb and toss to coat.

Two images showing a glass bowl with sugar, tapioca flour, and orange zest.

Assemble: Place rolled out pie crust into pie plate and sprinkle 1 Tablespoon coarse sugar all over the bottom of the crust to help keep it from getting soggy. Add rhubarb pie filling and place small pieces of butter dotted over the top. Add top pie crust and seal the edges of the bottom and top crust together. Cut a few slits, or a small “x” on the top crust to allow steam to escape.

Two images showing a rhubarb pie filling in a pie crust before and after it's covered with the top crust and fluted edges done.

Bake this easy rhubarb pie recipe at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much). Cool for at least 4 hours before serving. Refrigerate for up to 4 days.

Two images showing the best rhubarb pie recipe after it's baked, and then a slice on a plate with a scoop of vanilla ice cream on top.

Make Ahead and Freezing Instructions:

To Make Ahead: Make the Rhubarb Pie filling and store in the fridge for a few days, as needed, before adding to the pie crust and baking. Our pie crusts can also be made ahead and stored in the fridge or freezer.

To Freeze: Allow baked pie to cool completely. Cover well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the refrigerator before serving.

Recipe Variations:

  • Strawberry Rhubarb Pie: Substitute 2 ½ cups of the rhubarb with chopped fresh strawberries.
  • Flavor Twists: Try adding ¼ teaspoon ground cinnamon, nutmeg, or cardamom.
  • Crisp: Ditch the pie crust and make this easy Rhubarb Crisp.

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An old fashioned Rhubarb Pie recipe with a piece removed to show the homemade rhubarb filling.
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Rhubarb Pie

This old-fashioned Rhubarb Pie recipe is perfectly sweet and tart, made with fresh rhubarb and our delicious flaky pie crust.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 245kcal
Cost 6

Equipment

Ingredients

  • 1 recipe homemade pie crust our recipe makes 2 crusts, one for the bottom and one for the top of the pie
  • 6 cups chopped rhubarb (about seven 15-inch stalks)
  • 1 cup + 1 Tablespoon granulated sugar , divided
  • ¼ cup tapioca flour
  • 1 teaspoon orange zest , (or sub lemon zest)
  • 1 ½ tablespoons butter

Optional:

  • 1/4 teaspoon ground cinnamon, or nutmeg, or cardamom

Instructions

  • Preheat oven to 400 degrees F.
  • Rhubarb Pie Filling: In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
  • Assemble: Add one rolled-out pie crust to pie plate. Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to prevent it from getting soggy. Add rhubarb pie filling. top with small pieces of butter dotted over the top of the rhubarb filling. Roll out second pie crust and place on top. Seal the bottom and top crust together. Cut a few slits or a small "X" on the top crust for steam to escape.
  • Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
  • Cool: Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.

Video

Notes

Make Ahead Instructions: Make the Rhubarb Pie filling and store in the fridge for a few days, as needed, before adding to the pie crust and baking. Our pie crusts can also be made ahead and stored in the fridge or freezer.
Freezing Instructions: Allow baked pie to cool completely. Cover well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the refrigerator before serving.
Strawberry Rhubarb Pie: Replace 2 ½ cups of the rhubarb with chopped strawberries, or try our Strawberry Rhubarb Crisp.

Nutrition

Calories: 245kcal | Carbohydrates: 43g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 110mg | Potassium: 287mg | Fiber: 2g | Sugar: 26g | Vitamin A: 160IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 1mg

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I originally shared this recipe July 2021. Updated May 2024.

Fruit Pizza Cookies

Fruit pizza cookies with one missing a bite.These easy fruit pizza cookies combine sweet sugar cookies, creamy cheesecake topping, and juicy fruit for an irresistible dessert!

Fruit pizza cookies with one missing a bite.

Our Fruit Pizza Cookies are going to take your dessert game to the next level. We top sweet, chewy sugar cookies with a decadent, creamy spread and colorful, juicy fruit to create an irresistible dessert that’s perfect for summer parties or simply to indulge in as a satisfying, sweet snack!

Fruit pizza cookies with cheesecake icing, fresh berries, and honey.

What are Fruit Pizza Cookies?

Our fruit pizza cookies are like little bites of heaven! They start with a soft, chewy sugar cookie base that’s so buttery and delicious it practically melts in your mouth. Then we slather on a generous layer of creamy cheesecake ricotta topping and top them off with fresh, juicy fruits like plump strawberries, bursting blueberries, and tangy raspberries. It’s like a fruity handheld cheesecake that no one can get enough of!

Sugar cookies on a wire rack.

Ingredients You Need

For the Cheesecake Ricotta Topping:

  • Cream Cheese – This makes the topping super smooth and creamy and gives it that tanginess we all love in cheesecake. Make sure that it’s at room temperature so that it mixes easily.
  • Whole Milk Ricotta Cheese – Using ricotta makes the topping super creamy and dreamy.
  • Cold Heavy Cream – Be sure to use full-fat cream — it whips up light and fluffy, giving the topping the luxe texture that makes it absolutely irresistible!
  • Powdered Sugar – We use confectioner’s sugar so that the topping turns out silky smooth without any graininess.
  • Lemon Zest – Zest adds a concentrated citrusy flavor that brightens up the other rich flavors.
  • Vanilla Extract – The extract infuses the topping with warm flavor.
  • Honey – This addition is optional, but we love to drizzle honey on top for a touch of extra sweetness!

For the Toppings:

  • Strawberries – Juicy and sweet, they add a burst of fresh flavor and a vibrant red color.
  • Blueberries – These little pops of sweetness add a lovely blue hue to your cookies.
  • Raspberries – Slightly tart and oh-so-delicious, they add another beautiful splash of bright red color.

For the Cookies:

  • Sugar Cookie Dough Package – This is our key to making it a breeze to put these cookies together. It’s the perfect sweet and buttery base that’s quick to prepare!
Sugar cookies topped with a cheesecake icing, fresh berries, and honey.

How to Make Easy Fruit Pizza Cookies

  1. Bake the cookies. Prepare the dough by shaping it into a dozen round cookies and bake them until golden brown on the edges, per the instructions on the package. 
  2. Make the topping. Add the cream cheese and powdered sugar to a medium bowl and beat before adding the cream, ricotta, zest, and extract and beating again until smooth and fluffy.
  3. Assemble. Once the cookies have cooled, spoon the sweetened cheese mixture over the top of each cookie and top with the berries. Garnish the cookies with honey and serve or store immediately. 

Note: You can easily make the elements of fruit pizza cookies ahead of time and store them until you’re ready to assemble them. Bake the cookies and store them at room temperature in an airtight container. Or prepare the frosting ahead of time and refrigerate it for up to 3 days.

Fruit pizza cookies topped with berries with one missing a bite.

Variations

  • Shape – These cookies can also be transformed into one large “pizza.” Spread the sugar cookie on a sheet tray and bake until golden brown. Once it’s cooled, add the cheesecake topping and the fruit.
  • Mascarpone Cheese – Swap out the cream cheese for a rich and slightly sweet alternative.
  • Greek Yogurt – Trade out the ricotta for a tangy, creamy twist that also adds a punch of protein.
  • Orange Zest – Swap out the lemon for orange zest to give your topping a different citrusy flavor.
  • Almond Extract – Add a nutty, sweet flavor to the topping with almond extract.
  • Agave Syrup – Instead of honey, use a drizzle of agave syrup as garnish. 
  • Fruits – Use any fruits that you like! Try sliced kiwi, diced mango or pineapples, sliced peaches, or even blackberries.
  • Cookies – Instead of just a sugar cookie base, use another variety like oatmeal peanut butter, chocolate chip, or snickerdoodle cookies. Or, brighten it up by using lemon-flavored cookies!

Can I Store Leftover Fruit Pizza Cookies? 

While you can store leftovers, keep in mind that the cream cheese and fruit may soften the cookies so you probably want to eat them up within a day or two. We doubt anyone will have a problem doing that, though! 

To refrigerate, place cookies in an airtight container in a single layer, or separate them with layers of parchment paper. They’ll remain fresh for up to 2 days. 

We don’t recommend freezing fruit pizza cookies since their texture will change once they are thawed.

More Crave-Worthy Cookies

We can never have too many cookie recipes! If you’re like us, check out more of our decadent and delicious cookies:

Soft and Chewy Fluffernutter Cookies

Pecan Pie Cookies

Super Soft Pumpkin Cookies

Date Cookies with Chocolate Chips and Walnuts

Fruit pizza cookies with one missing a bite.
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Fruit Pizza Cookies

These easy fruit pizza cookies combine sweet sugar cookies, creamy cheesescake topping, and juicy fruit for an irresistible dessert!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: fruit pizza cookies
Servings: 12 cookies
Author: Food Dolls

Ingredients

For the Cookies:

  • 1 16 oz package sugar cookie dough

For the Cheesecake Ricotta Topping:

  • 8 oz cream cheese room temperature
  • 3/4 cup powdered sugar
  • 1/2 cup cold heavy cream
  • 1/2 cup whole milk ricotta cheese
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract

For the Toppings:

  • 1 cup strawberries sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • Honey for garnish

Instructions

Bake the Cookies:

  • Preheat the oven according to the package instructions for the sugar cookie dough.
  • Shape the dough into 12 cookie rounds.
    1 16 oz package sugar cookie dough
  • Bake as per the package instructions and set aside to cool completely.

Prepare the Cheesecake Ricotta Topping:

  • In a mixing bowl, beat the cream cheese and powdered sugar until fluffy.
    8 oz cream cheese, 3/4 cup powdered sugar
  • Add the heavy cream, ricotta cheese, lemon zest, and vanilla extract. Beat slowly until combined, then increase the speed to high and beat until stiff peaks form and the mixture is fluffy. Be careful not to overbeat.
    1/2 cup cold heavy cream, 1/2 cup whole milk ricotta cheese, 2 teaspoons lemon zest, 1 teaspoon vanilla extract

Assemble the Dessert Pizza Cookies:

  • Spread about 2 tablespoons of the cheesecake ricotta topping on each cooled cookie.
  • Top with a mix of strawberries, blueberries, and raspberries.
    1 cup strawberries, 1 cup blueberries, 1 cup raspberries
  • Drizzle with honey, if desired.
    Honey
  • Serve immediately.

Notes

Make Ahead Tips:
  • Prepare the cookies, and store them in an airtight container.
  • Prepare the frosting, beat, and refrigerate it for up to 3 days.
  • Assemble just before serving.
Feel free to use your favorite fruits.
This can also be made into a 1 large “pizza” Spread the sugar cookie on a sheet tray, and bake until golden. Continue with the remainder of the recipe

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 36g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 181mg | Potassium: 145mg | Fiber: 2g | Sugar: 24g | Vitamin A: 471IU | Vitamin C: 11mg | Calcium: 55mg | Iron: 1mg

Chocolate Crinkle Cookies

The best Chocolate Crinkle Cookies recipe freshly baked and cooling on a wire rack.Our favorite Chocolate Crinkle Cookies recipe is a mash between a cookie that’s chewy and crisp on the outside, and a fudgy brownie. I’m excited for these to join the ranks of my other delicious cookie recipes like Double Chocolate Chip Cookies, Biscoff Cookies, Oatmeal Chocolate Chip Cookies, or Browned Butter Chocolate Chip Cookies. How…

The best Chocolate Crinkle Cookies recipe freshly baked and cooling on a wire rack.

Our favorite Chocolate Crinkle Cookies recipe is a mash between a cookie that’s chewy and crisp on the outside, and a fudgy brownie.

I’m excited for these to join the ranks of my other delicious cookie recipes like Double Chocolate Chip Cookies, Biscoff Cookies, Oatmeal Chocolate Chip Cookies, or Browned Butter Chocolate Chip Cookies.

The best Chocolate Crinkle Cookies recipe freshly baked and cooling on a wire rack.

The Best Chocolate Crinkle Cookies in Existence

Thousands of calories were spent testing these Chocolate Crinkle Cookies to find the perfect texture and taste. The slightest adjustments in ingredients make a huge difference, especially when it comes to the chocolate flavor. We opted for a balance of cocoa powder and melted chocolate, to get a rich and fudgey cookie that also has the crisp edge, sturdiness and chewy-factor we love. I’m convinced we’ve come up with the best Chocolate Crinkle Cookies in existence.

How to make Chocolate Crinkle Cookies:

Make Cookie Dough: Add butter and chocolate to a microwave safe bowl and microwave on low power, in 20-second intervals, stirring, until melted and smooth. Set aside. Whisk dry ingredients in a bowl: flour, cocoa powder, baking powder, salt. In a mixing bowl combine oil and sugars and mix in eggs. Incorporate sour cream and vanilla then mix in melted chocolate. Stir in dry ingredients, just until combined. Fold in mini chocolate chips. Chill dough in the fridge for at least 2 hours, or overnight.

Two images showing chocolate crinkle cookie dough before and after the chocolate is added.

Roll and Bake: Scoop two heaping Tablespoon-size balls of cookie dough to form 18 cookies. Add granulated sugar and powdered sugar to separate small bowls. Roll dough balls in the granulated sugar then powdered sugar and place on a baking sheet, 2 inches apart. Bake for about 14-18 minutes, or until the tops are cracked and no longer look/feel doughy. Remove from oven and cool completely on the baking sheet.

Two images showing chocolate crinkle cookies before and after they are baked.

Make Ahead and Freezing Instructions:

To Make Ahead: The cookie dough can be made a day in advance, just wait to roll it in the sugar until ready to bake.

To Freeze: Freeze cookie dough for up to 3 months. For baked cookies, allow to cool completely, then freeze for up to 3 months in an airtight container.

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The best Chocolate Crinkle Cookies recipe freshly baked and cooling on a wire rack.
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Chocolate Crinkle Cookies

We can't get enough of this rich and delicious Chocolate Crinkle Cookies recipe. Think, chewy cookie, marries fudgy brownie, with three types of chocolate.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Chill Dough: 2 hours
Total Time 2 hours 35 minutes
Servings 18 cookies
Calories 322kcal
Cost 8

Ingredients

Rolling:

Instructions

  • Melt Chocolate: Add butter and chocolate to a microwave safe bowl and microwave on low power, in 20 second intervals, stirring, until melted and smooth. Set aside.
  • Whisk dry ingredients in a bowl: flour, cocoa powder, baking powder, salt.
  • Wet Ingredients: In a mixing bowl combine oil and sugars. Mix in eggs. Mix in sour cream and vanilla.
  • Combine: Mix in melted chocolate to wet ingredients. Stir in dry ingredients, just until combined. Fold in mini chocolate chips.
  • Chill dough in the fridge for at least 2 hours, or overnight.
  • Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
  • Prep Cookies: Scoop two heaping tablespoon size balls of cookie dough (should make 18 cookies). Add granulated sugar and powdered sugar to separate small bowls. Roll dough balls in the granulated sugar, and then powdered sugar and place on a baking sheet, 2 inches apart.
  • Bake for about 14-18 minutes, or until the tops are cracked and no longer look/feel doughy. Remove from oven and cool completely on the baking sheet.

Notes

Mint or Peppermint Crinkle Cookies: Use chopped Andes mints or crushed candy canes in place of chocolate chips.
Make Ahead Instructions: The cookie dough can be made a day in advance, just wait to roll it in the sugar until ready to bake.
Freezing Instructions: Freeze cookie dough for up to 3 months. For baked cookies, allow to cool completely, then freeze for up to 3 months in an airtight container.

Nutrition

Calories: 322kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 118mg | Potassium: 140mg | Fiber: 2g | Sugar: 28g | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 3mg

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Tofu Chocolate Mousse

close up on tofu chocolate mousse topped with whipped cream in a glass jar.Tofu Chocolate Mousse is a silky smooth vegan dessert that will make any chocolate lover smile! Easy to make with only 6 ingredients. For more decadent dairy-free chocolate desserts, check out my Best Vegan Chocolate Cake, Vegan Chocolate Pie, and Vegan Pudding recipes while you’re here! I absolutely love making vegan mousse. It’s a surprisingly…

close up on tofu chocolate mousse topped with whipped cream in a glass jar.

Tofu Chocolate Mousse is a silky smooth vegan dessert that will make any chocolate lover smile! Easy to make with only 6 ingredients.

For more decadent dairy-free chocolate desserts, check out my Best Vegan Chocolate Cake, Vegan Chocolate Pie, and Vegan Pudding recipes while you’re here!

close up on tofu chocolate mousse topped with whipped cream in a glass jar.

I absolutely love making vegan mousse. It’s a surprisingly easy dessert that’s usually made with minimal ingredients and has the most amazingly smooth and airy texture. Whether it’s Vegan Chocolate Mousse (made with aquafaba), Peanut Butter Mousse, or this Silken Tofu Chocolate Mousse, I can’t stop myself from indulging!

What makes this tofu chocolate mousse recipe so special is the magic of blended silken tofu. Combined with melted chocolate, sugar, and vegan cream, these simple ingredients transform into a dessert that’s incredibly rich and smooth!

Why this is the best vegan chocolate mousse

  • Rich yet light and creamy – Blended silken tofu gives this vegan chocolate tofu mousse a texture that’s decadent and ultra-creamy.
  • For chocolate lovers – Vegan or not, any chocolate lover will love this divine dessert. You won’t even guess that it’s made with tofu!
  • An easy dessert – All you have to do is blend the 6 simple ingredients and chill the mousse in the fridge. After an hour, you have a perfect vegan dessert!
a spoonful of tofu chocolate mousse over top of a glass jar of mousse.

How to make tofu chocolate mousse

Find the complete recipe with measurements in the recipe card below.

Melt the vegan chocolate chips in the microwave or a double boiler until smooth.

melted chocolate in a glass bowl.

After the melted chocolate is slightly cool, add it to a blender along with the silken tofu, vegan cream or milk, sugar, vanilla, and salt. Blend until very smooth.

Pour the vegan mousse into glass jars and refrigerate for at least 1 hour before serving.

Top each serving with vegan whipped cream, chocolate shavings, fresh berries, chopped nuts, then enjoy!

ingredients for tofu chocolate mousse in a large blender.

Flavor variations

  • Double chocolate mousse – For a richer chocolate flavor, try blending in 2 tablespoons of cocoa powder.
  • Peppermint chocolate mousse – Replace the vanilla extract with peppermint extract for a festive flavor.
  • Tofu white chocolate mousse – Make this with my vegan white chocolate instead of regular chocolate!
  • Add warm spices – Blend in a pinch of ground cinnamon or nutmeg. 

Frequently asked questions

Can you taste the tofu in the mousse?

Nope! The tofu is there for texture, not flavor. The chocolate, sugar, and vanilla hide any tofu flavor left behind.

Can I use extra-firm tofu instead of silken tofu?

No, you must use silken tofu to achieve the silky smooth texture. Blending firmer varieties of tofu, like firm or extra-firm tofu, will make the mousse gritty so I don’t recommend it.

How long should you chill the mousse before serving?

For the best results, chill the mousse for at least 1 hour before serving. It also stores well for up to 4 days in the refrigerator.

Can you freeze vegan mousse?

Yes, you can freeze the mousse in an airtight container for up to 2 months. Let it thaw in the fridge overnight, then enjoy.

tofu chocolate mousse topped with whipped cream in glass jars.
close up on tofu chocolate mousse topped with whipped cream in a glass jar.
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Tofu Chocolate Mousse

Tofu Chocolate Mousse is a silky smooth vegan dessert that will make any chocolate lover smile! Easy to make with only 6 ingredients.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 2 minutes
Chilling time 30 minutes
Total Time 42 minutes
Servings 6 servings
Calories 342kcal

Ingredients

  • 1 1/2 cups dairy free chocolate chips I use Guittard
  • 12 ounces Mori Nu silken tofu
  • 1/4 cup vegan cream or almond, coconut milk
  • 1/2 cup granulated sugar or maple syrup, to taste*
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  • Melt the chocolate chips in a microwave in 30 second intervals, stirring in between, until melted and smooth. Alternatively, melt over a double boiler on the stovetop.
  • Let the chocolate cool for 5 minutes, then add to a high powered blender along with the silken tofu, cream or milk, sugar, vanilla and salt. Blend until very smooth, scraping down the sides as needed.
  • Pour the mousse into glass jars and refrigerate until ready to serve. Ideally, let it chill for an hour so it can firm up.
  • Top with vegan whipped cream and fresh fruit, if desired.

Notes

  1. For a less sweet mousse, use no sugar, or add to taste. You can also simply add a few tablespoons of pure maple syrup instead of sugar.
  2. I don’t recommend using regular firm tofu varieties. Silken tofu has a silky smooth texture that doesn’t taste like tofu at all in this dessert.

Nutrition

Serving: 1of 6 servings | Calories: 342kcal | Carbohydrates: 46g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 53mg | Potassium: 124mg | Fiber: 3g | Sugar: 39g | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 4mg

Red, White & Berry Sheet Pan Shortcake.

The perfect dessert for summer! This berry sheet pan shortcake is delicious and feeds a crowd. The biscuit cake is fluffy and flavorful, topped with a mascarpone whipped cream and all the berries. Pretty and festive too! I live for a festive summer cake! This berry sheet pan shortcake is so delicious and easily feeds […]

The post Red, White & Berry Sheet Pan Shortcake. appeared first on How Sweet Eats.

The perfect dessert for summer! This berry sheet pan shortcake is delicious and feeds a crowd. The biscuit cake is fluffy and flavorful, topped with a mascarpone whipped cream and all the berries. Pretty and festive too!

I live for a festive summer cake!

red white and blue sheet pan short cake

This berry sheet pan shortcake is so delicious and easily feeds a crowd! The biscuit cake is so fluffy and tender, full of creamy vanilla flavor. It’s topped with a whipped mascarpone cream and all the fresh summer berries. 

It’s so fun and gorgeous and looks pretty on the table!

red white and blue sheet pan short cake

I first saw the idea of this sheet pan shortcake on southern living. I was instantly hooked! It makes so much sense to me – especially when it comes to entertaining friends and family in the summer!

I love that you can make a big slab biscuit that essentially pulls apart easily. And then top it with whipped cream and tons of fresh berries! 

red white and blue sheet pan short cake

Oh and speaking of whipped cream… It’s mascarpone whipped cream.

!!!!!!!!!

Dreamy! 

red white and blue sheet pan short cake

Words can’t express how delicious this biscuit cake is. 

The thing is that it’s not sweet. It is not overly sweet at all. And it’s studded with blueberries and strawberries for the perfect fruity pop in the cake. 

red white and blue sheet pan short cake

I also choose not to sweeten the whipped cream. There is something about unsweetened whip cream that I just love, especially in a dessert. It’s light, fluffy and almost tastes more decadent when it’s NOT sweet. 

What a revelation! 

red white and blue sheet pan short cake

So this is how I do it!

I cut up tons of berries! I like to use strawberries, blueberries, blackberries and raspberries. But any berries that you have work. Use what is in season for you.

The cake is super simple. Flour, sugar, buttermilk, cream… I love these ingredients. Delicious!

I stir in some chopped berries too. And then I scoop it onto a sheet pan, lined up in the little scoops. Then I bake it and let it cool. 

red white and blue sheet pan short cake

While the cake is cooling, I make the whipped cream! Heavy cream and mascarpone with a touch of vanilla. I like to keep it soft. I don’t whip it to heavy peaks… just very soft peaks. 

The key is frosting it once it’s cool, this way the whipped cream won’t melt off. And then top it with tons of berries!

You can also do some fresh mint and even a drizzle of honey. 

Use a spatula to gently cut and pull apart the shortcake to serve. It’s so easy! (more…)

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Strawberry Rhubarb Crisp

Tart rhubarb balances sweet, jammy strawberry flavor in this irresistible springtime dessert. If you can find rhubarb, you’re in for a treat! This simple crisp recipe requires…

The post Strawberry Rhubarb Crisp appeared first on Cookie and Kate.

strawberry rhubarb crisp in bowl

Tart rhubarb balances sweet, jammy strawberry flavor in this irresistible springtime dessert. If you can find rhubarb, you’re in for a treat!

This simple crisp recipe requires only some chopping and stirring and yields delicious results after a 40-minute bake. I’ve modified my original recipe to call for my favorite oat and almond flour-based topping, which happens to be gluten-free.

strawberry rhubarb crisp ingredients

This flavor combination was inspired by my friend Stephanie. She makes the best strawberry rhubarb pie, and I’m still daydreaming about the pie that inspired this recipe over ten years ago. Stephanie has her flaky pie dough technique down pat and bakes pies for all occasions. Maybe you are lucky enough to have a master pie maker in your life, too.

I am not Stephanie and I do not bake pies. I barely have the foresight or patience to chill pie dough, though I’ve been working on my technique over the years. Crisps are gloriously easy. No waiting. No fuss.

Bring your strawberries and rhubarb home and turn on the oven. This recipe is ready to go! Make it while you can.

Continue to the recipe...

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Vegan Strawberry Rhubarb Crisp

This Vegan Strawberry Rhubarb Crisp is filled with juicy strawberries and tart rhubarb, topped with a buttery oat crumble, then baked until golden and bubbly. Everyone will love this bright and simple spring dessert! 

The post Vegan Strawberry Rhubarb Crisp appeared first on Sweet Simple Vegan.

This Vegan Strawberry Rhubarb Crisp is filled with juicy strawberries and tart rhubarb, topped with a buttery oat crumble, then baked until golden and bubbly. Everyone will love this bright and simple spring dessert

overhead ov strawberry rhubarb crisp in a white baking dish with blue spoon and ice cream

It’s no secret that one of the best ways to enjoy abundant fruit is by baking it into a thick and bubbly vegan crisp or cobbler. They’re easy vegan desserts that you can make with minimal ingredients, time, and dishes. Most importantly, they’re always a hit at friend and family gatherings, and this simple crisp is no different!

labeled ingredients for vegan strawberry rhubarb crisp: rhubarb, strawberries, vanilla extract, rolled oats, salt, cornstarch, orange, sugar, flour, maple syrup, brown sugar and vegan butter

Ingredients You’ll Need 

for the filling:

  • Rhubarb: Fresh rhubarb is in season from spring to early summer and is often easy to find at local farmer’s markets and grocery stores during these months. Rhubarb stalks are often sold in bunches and look like a pink version of celery.  
  • Strawberries: The flavors of sweet strawberries and rhubarb complement each other really well. The sweetness of the strawberries balances the tartness of the rhubarb. In this crisp, we’re using an almost 1:1 ratio!    
  • Sugar: The filling is made with regular white and brown sugar to give a deeper taste of the molasses. You can replace the brown sugar with coconut sugar for a similar flavor if desired.  
  • Cornstarch: Acts as the thickening agent in the filling and transforms the fruit juices into a thick and jammy consistency.    
  • Orange juice + zest: Adds an acidity and bright citrus flavor to the filling, enhances the sweetness and tartness in the rhubarb and strawberries. 
  • Vanilla: Adds a sweet, warm, subtle flavor that rounds out the flavor of the crisp filling. 

for the crumble topping:

  • Vegan butter: The source of the fat and richness that helps create a crumbly texture and holds the oats and flour mixture together. Any vegan buttery sticks will work well, so use your favorite brand! 
  • Flour: All-purpose flour helps to give the crumble topping structure. We developed this recipe using regular all-purpose flour, but a gluten-free blend would likely work well, too. If you want a fruit crisp recipe with almond flour, check out our Vegan Apple Crisp recipe
  • Oats: Old-fashioned rolled oats add texture and heartiness to the topping. Unlike quick oats or instant oats, rolled oats will hold their texture best and create a nicely textured topping that is not too soft.  
  • Sugar: ​A mixture of brown sugar and maple syrup is the perfect amount of sweetness and moisture. Again, coconut sugar will work well in place of the brown sugar, if desired. 
close up photo of serving of Vegan Strawberry Rhubarb Crisp on blue plate with scoop of vanilla ice cream

​Variations

​Can I make this crisp recipe with frozen fruit?

Frozen fruit will work, but because it contains added moisture, it must be thawed and sufficiently drained before use. If it is not drained, the filling will not thicken properly because of the excess moisture. 

Can I make it gluten-free?

We have not tested a gluten-free version ourselves, but the recipe should work well with a 1:1 or cup for cup gluten-free flour blend in place of the all-purpose flour. Then, make sure to use certified gluten-free oats and this crisp recipe is naturally gluten-free. 

Will melted coconut oil work in place of the vegan butter?

We have not tested replacing the vegan butter with coconut oil, but we recommend using cold coconut oil if you want to test it yourself. This will more accurately mimic the texture of cold butter and cut into the topping in a more similar way. 

Equipment Needed

How to Make Vegan Strawberry Rhubarb Crisp 

  1. Make the filling. Add the fresh rhubarb, fresh strawberries, sugars, cornstarch, orange juice, zest, vanilla extract, and salt to a large bowl. Mix together until well combined. 
  2. Transfer to a 2 qt baking dish. Transfer the filling ingredients to a medium baking dish (about 2 quarts) and spread into an even layer, lightly pressing down with a spoon or spatula. 
  3. Prepare the topping. In a separate bowl, add the flour, oats, brown sugar, and salt. Whisk together until well combined. Add the cold butter and toss to coat. Use your fingers or a pastry cutter to rub the vegan butter into the flour mixture, breaking it into smaller pea-sized pieces. It’s okay if there are some irregular sized pieces. Finally add the maple syrup and toss together with a fork until well combined and the mixture resembles wet sand. 
  4. Spread the topping mixture over the fruit filling. Distribute the crisp topping over the fruit filling, pressing lightly into an even layer. 
  5. Bake. ​Bake the crisp for 45-50 minutes, or until the topping is golden brown. 
  6. Enjoy. Let cool for at least 15 minutes before serving with a big scoop of vegan vanilla ice cream. Enjoy!

Storage and Freezing Instructions

Leftover strawberry rhubarb crisp will keep for up to 5 days in an airtight container in the refrigerator. If storing directly in the baking dish, tightly cover it with plastic wrap or a similar reusable wrap. 

This berry crisp can also be frozen before baking. Make the crisp in a freezer-safe container, then cover tightly with plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months, then thaw overnight before baking. 

horizontal photo of vegan strawberry rhubarb crisp in white baking dish with vanilla ice cream scoops and sliced strawberries

More Spring Desserts You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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close up photo of serving of Vegan Strawberry Rhubarb Crisp on blue plate with scoop of vanilla ice cream

Vegan Strawberry Rhubarb Crisp Recipe


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  • Author: Sweet Simple Vegan
  • Total Time: 1 hour
  • Yield: 6 servings

Description

This Vegan Strawberry Rhubarb Crisp is filled with juicy strawberries and tart rhubarb, topped with a buttery oat crumble, then baked until golden and bubbly. Everyone will love this bright and simple spring dessert!


Ingredients

Filling

  • 3 cups rhubarb, cut into ½” slices.
  • 2½ cups strawberries, hulled and quartered
  • ½ cup (100g) granulated sugar
  • ¼ cup (55g) brown sugar
  • ¼ cup (32g) cornstarch
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Topping

  • ½ cup (1 stick) vegan butter, cold and cubed
  • 1 cup (120g) all-purpose flour
  • 1¼ cup old-fashioned oats
  • ½ cup (55g) brown sugar
  • ¼ teaspoon salt
  • ¼ cup maple syrup

Equipment


Instructions

  1. Preheat the oven to 350°F.
  2. Make the filling. Add the fresh rhubarb, fresh strawberries, sugars, cornstarch, orange juice, zest, vanilla extract, and salt to a large bowl. Mix together until well combined.
  3. Transfer to a 2 qt baking dish. Transfer the filling ingredients to a medium baking dish (about 2 quarts) and spread into an even layer, lightly pressing down with a spoon or spatula.
  4. Prepare the topping. In a separate bowl, add the flour, oats, brown sugar, and salt. Whisk together until well combined. Add the cold butter and toss to coat. Use your fingers or a pastry cutter to rub the vegan butter into the flour mixture, breaking it into smaller pea-sized pieces. It’s okay if there are some irregular-sized pieces. Finally, add the maple syrup and toss together with a fork until well combined and the mixture resembles wet sand.
  5. Spread the topping mixture over the fruit filling. Distribute the crisp topping over the fruit filling, pressing lightly into an even layer.
  6. Bake. ​Bake the crisp for 45-50 minutes, or until the topping is golden brown.
  7. Enjoy. Let cool for at least 15 minutes before serving with a big scoop of vegan vanilla ice cream. Enjoy!

Notes

  • Storage: Leftover strawberry rhubarb crisp will keep for up to 5 days in an airtight container in the refrigerator. If storing directly in the baking dish, tightly cover it with plastic wrap or a similar reusable wrap.
  • Freezing: This berry crisp can be frozen before baking. Simply make the crisp in a freezer-safe container, then cover tightly with plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months, then thaw overnight before baking.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven

The post Vegan Strawberry Rhubarb Crisp appeared first on Sweet Simple Vegan.

Scotcheroos

A stack of the best Scotcheroos recipe on a plate, ready to enjoy.There’s so much to love about this Scotcheroos recipe with soft and chewy rice krispies treats flavored with peanut butter, chocolate, and butterscotch. They’re as easy to make in just 15 minutes, and they are a delicious crowd pleaser! Want more no-bake desserts? I love this No-Bake Cheesecake, Banana Pudding, Buckeyes, or Lemon Mousse! How to…

A stack of the best Scotcheroos recipe on a plate, ready to enjoy.

There’s so much to love about this Scotcheroos recipe with soft and chewy rice krispies treats flavored with peanut butter, chocolate, and butterscotch. They’re as easy to make in just 15 minutes, and they are a delicious crowd pleaser!

Want more no-bake desserts? I love this No-Bake Cheesecake, Banana Pudding, Buckeyes, or Lemon Mousse!

A stack of peanut butter Scotcheroos, ready to eat!

I always have time to make Scotcheroos.

What I love most about Scotcheroos is they’re no-bake and as easy to make as traditional rice krispies treats, but they have a next-level vibe that’s more fun to bring to summer BBQ’s, potlucks and parties.

I’m convinced this is the best recipe for maximum soft and chewiness, plus amazing flavor.

How to make Scotcheroos:

Rice Krispies Layer: Add rice krispies cereal to an extra-large bowl. In a saucepan, combine sugar and corn syrup. Cook over medium heat until it comes to a boil, then immediately remove from heat and stir in peanut butter until smooth. Pour over rice krispies cereal and stir evenly to coat. Press firmly into a parchment-lined 9x13inch pan.

Two images showing the sticky sugar mixture being stirred into rice krispies to make an easy scotcheroos recipe.

Chocolate Layer: Add chocolate chips and butterscotch chips to a microwave safe bowl and microwave on low power for about 2 minutes, stirring every 30 seconds, until the chips are melted and smooth. Spread over rice krispies and allow to cool completely before cutting and serving.

Melted chocolate chips and butterscotch chips mixed together then spread on top of peanut butter rice krispies to make Rice Krispie Scotcheroos.

Make Ahead and Freezing Instructions:

To Make Ahead: Scotcheroos taste best within the first day or two they are made. Store them in an airtight container at room temperature.

To Freeze: Cover well and freeze for up to 3 months. Thaw completely at room temperature before cutting and serving.

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Scotcheroos rice krispies bars stacked on a plate.
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Scotcheroos

Our favorite quick no-bake treat is these delicious Scotcheroos made with the unbeatable flavor combination of peanut butter, chocolate, and butterscotch.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 24
Calories 292kcal
Cost 12

Ingredients

Instructions

  • Grease a 9×13' inch baking pan or line with parchment paper.
  • Rice Krispies Layer: Place cereal in a large mixing bowl. Set aside. In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a low boil and then immediately remove from heat. Stir in peanut butter until smooth. Pour mixture over the cereal and stir to evenly coat. Press firmly into prepared pan.
  • Chocolate Layer: Add the chocolate chips and butterscotch chips to a microwave safe bowl. Microwave on low power for about 2 minutes, stirring every 30 seconds, until melted and smooth. Spread over rice krispies layer and allow to cool completely before cutting and serving.

Video

Notes

Corn Syrup: Substitute honey if you’d like to make scotcheroos without corn syrup.
Chocolate Chips: High quality chocolate is essential or the chocolate wont melt well. Use Ghiradelli or Guittard, or use callaubut chocolate, or Bakers chocolate bars
To Make Ahead: Scotcheroos taste best within the first day or two they are made. Store them in an airtight container at room temperature.
To Freeze: Cover well and freeze for up to 3 months. Thaw completely at room temperature before cutting and serving.

Nutrition

Calories: 292kcal | Carbohydrates: 49g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 160mg | Potassium: 161mg | Fiber: 1g | Sugar: 37g | Vitamin A: 485IU | Vitamin C: 4.5mg | Calcium: 15mg | Iron: 3.2mg

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 I originally shared this recipe June 2013. Updated May 2020 and May 2024.