Category: Fruit Recipes

Blueberry Sauce

Have you heard the good news? You can get this extraordinarily yummy blueberry sauce on your table in about fifteen minutes with very minimal effort.

The post Blueberry Sauce appeared first on Budget Bytes.

Want to kick your weekend breakfast table up 1,000 notches? You can make this extraordinarily yummy blueberry sauce in about fifteen minutes with very minimal effort. And you probably have all the ingredients you need in your pantry and your freezer. Yes, freezer. We’re using budget-friendly frozen blueberries to create the most indulgent topping for All. Of. The. Things.

Overhead shot of blueberry sauce in a serving bowl with lemon zest.

What You Need

This blueberry sauce recipe uses just four ingredients: blueberries, a little sugar, some cornstarch, and a lemon. That’s it!! And the results are BEYOND. (That’s my favorite place, BEYOND. It’s where all the good stuff happens!)

Is this the same thing as blueberry syrup?

Sauces and syrups are two different things. Syrup is a sugar solution that’s usually free of solids. A sauce is any liquid you put on your food. It can often contain solids. You can use this recipe to make a delicious blueberry syrup by straining the blueberries out of the sauce. I don’t know why you’d do that, but you’re allowed to make erratic decisions. I get it. One time I married a dude in front of an Elvis impersonator. (It didn’t turn out well. #obvi)

What pairs well with blueberry sauce?

I mean, I hate to get all Shakespearean here, but how do I count the ways?? This sauce can go on EVERYTHING. I can list a baker’s dozen just off the top of my head: pancakes, waffles, French toast, buttered toast, biscuits, cornbread, banana bread, ice cream, cheesecake, pound cake, oatmeal, yogurt, cottage cheese; you name it!

Check out these easy and budget-friendly recipes that almost scream for a sweet dollop:

Overhead shot of blueberry sauce in a serving bowl with spoon in it.

Can I Use This Recipe With Other Berries?

You can absolutely sub blueberries with your favorite berry. Try strawberries, raspberries, blackberries, cranberries, and even pitted cherries. Choose your own adventure! (Please leave a comment if you remember that book series. I want to celebrate how old we are on a public forum.)

How To Store Blueberry Sauce

Store this sauce in your fridge in a squeaky clean airtight container. It will keep for up to 2 weeks. You can also freeze blueberry sauce. Store it in an airtight container with plastic or beeswax wrap directly on the surface of the sauce. It will keep for up to 3 months. Then, thaw it out in your refrigerator overnight. I recommend freezing it in 1 cup portions, so you’re only thawing as much as you need.

Overhead shot of blueberry sauce in a serving bowl with lemon zest.
Side shot of blueberry sauce in a serving bowl with spoon in it.

Blueberry Sauce

This extraordinarily yummy blueberry sauce is so easy to make you can get it on your table in fifteen minutes with just a few ingredients. Use it on All. Of. The. Things.
Course Breakfast, Dessert
Cuisine American
Total Cost ($4.54 recipe / $0.28 serving)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16 2 Tbsp each
Calories 37kcal
Author Monti – Budget Bytes

Ingredients

  • 2 cups frozen blueberries $3.99
  • 1/2 cup sugar $0.22
  • 1 lemon $0.30
  • 1 Tbsp corn starch $0.03
  • 3/4 cup water, divided $0.00

Instructions

  • Place a medium-sized pot over medium heat. Add the blueberries, the sugar, and 1/2 cup of the water. Stir to incorporate.
  • Use a vegetable peeler to zest the lemon in long strips. Then juice the lemon. Add the zest and just 1/2 tablespoon of the juice to the pot.
  • When the mixture comes to a boil, use a separate bowl to mix the cornstarch into 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the blueberries and stir until incorporated.
  • Continue to stir until the syrup in the blueberry sauce has thickened enough to coat the back of a spoon. Take the syrup off the heat, allow to cool, and remove the strips of lemon zest. It will thicken as it cools. Enjoy!

Nutrition

Serving: 2Tbsp | Calories: 37kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.1g | Sodium: 1mg | Fiber: 0.5g
Side shot of blueberry sauce in a serving bowl with spoon in it.

How to Make Blueberry Sauce – Step by Step Photos

Overhead shot of sugar and water being added to blueberries.

Place a medium-sized pot over medium heat. Add 2 cups of frozen blueberries, 1/2 cup sugar, and 1/2 cup of the water. Stir to incorporate.

Overhead shot of a hand holding a lemon while a second hand zests it.

While the blueberries come to a sputtering boil, use a vegetable peeler to zest the lemon in strips. Then juice the lemon. You will use 1/2 tablespoon of juice for this recipe. Reserve the rest for a different recipe.

Overhead shot of hand holding a spoon and mashing blueberries in a pot.

It will take about 7 to 10 minutes for the blueberry mixture to come to a sputtering boil. Once that happens, use a fork to mash the blueberries against the walls of the pan.

Overhead shot of lemon and cornstarch being added to blueberry sauce.

Add the 1/2 tablespoon of lemon juice and the lemon zest to the pan. Stir to incorporate. In a separate bowl, mix the tablespoon of cornstarch into the remaining 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the pan and stir until it is fully mixed in.

Overhead shot of blueberry sauce in a pan with finger checking sauce thickness on the back of a spoon.

Continue to stir the blueberry sauce until the syrup coats the back of a spoon. This will take about 3 to 5 minutes. When you drag your finger over the back of the spoon, it should leave a mark that the syrup does not seep back into. Take the sauce off the heat, allow it to cool. The sauce will thicken as it cools. Enjoy!

Overhead shot of blueberry sauce in a serving bowl.

More Easy Fruit Sauces That Are Easy To Make

The post Blueberry Sauce appeared first on Budget Bytes.

Lemon Bars

Lemon bars are the best lemon dessert, featuring a simple shortbread crust and a rich and custardy lemon filling.

The post Lemon Bars appeared first on Budget Bytes.

I probably make too many lemon-flavored desserts, but can’t stop won’t stop! Lemon is my favorite flavor when it comes to dessert because I love the contrast between the sweet and tart flavors. And this easy recipe for Lemon Bars is the perfect way to get that sweet-tart fix. I tested this recipe several times to get it just the way I like it—a rich and buttery shortbread crust topped with a thick and custardy, sweet and tart, lemon-licious filling. Hello gorgeous!

A stack of three lemon bars on a blue background.

What’s in a Lemon Bar?

If you’ve never had lemon bars, you are in for a TREAT! This simple yet amazing dessert starts with a simple shortbread crust (butter + flour + sugar + salt). Next we whip up a simple lemon custard, which is made with lemons, eggs, flour, and sugar. Pour the custard onto the crust, bake until it’s set, and BOOM. It’s really that simple! The custard starts as a liquid and then thickens as it bakes so they’re soft but sliceable once cooled.

Can I use Bottled Lemon Juice?

I chose to use fresh lemons for this recipe because I wanted the FULL lemon experience. Fresh lemons will give you the most intense lemon flavor because not only will the juice be fresh but you’ll be able to use the lemon zest, which really boosts the lemon flavor without making it extra sour. Using juice and zest is like a one-two flavor punch! You won’t get flavor as intense with bottled juice, but I can’t say that I’d turn down a lemon bar made with bottled juice. 😏

Can you Freeze Lemon Bars?

YES! That’s one of the best features of this recipe. If you don’t plan to eat your lemon bars within a few days, make sure to freeze some! To freeze your lemon bars, let them chill completely in the refrigerator, then transfer them to a parchment-lined baking sheet (each square separated) and freeze until solid. Once frozen, wrap the bars individually and place them in an air-tight freezer-safe container. They’ll stay good for about three months.

To thaw the frozen lemon bars, either let them thaw in the refrigerator over night or let them thaw at room temperature for about a half hour.

Close up side view of a lemon bar being held in a hand.
A stack of three lemon bars on a blue background.

Lemon Bars

Lemon bars are the best lemon dessert, featuring a simple shortbread crust and a rich and custardy lemon filling.
Course Dessert
Cuisine American
Total Cost $3.81 recipe / $0.42 each
Prep Time 15 minutes
Cook Time 55 minutes
Chill time 3 hours
Total Time 4 hours 10 minutes
Servings 9
Calories 349kcal
Author Beth – Budget Bytes

Ingredients

Shortbread Crust

  • 1 cup all-purpose flour $0.12
  • 1/2 cup powdered sugar $0.13
  • 1/4 tsp salt $0.02
  • 6 Tbsp salted butter $0.75

Lemon Filling

  • 1.5 cups granulated sugar $0.36
  • 4 large eggs $0.78
  • 3/4 cup lemon juice (about 4 lemons) + 1 Tbsp zest $1.55
  • 3/4 cup all-purpose flour $0.08

Topping (optional)

  • 1 Tbsp powdered sugar $0.02

Instructions

  • Preheat the oven to 325ºF. In a large bowl, stir together the flour, powdered sugar, and salt for the shortbread crust until well combined.
  • Melt the butter, then pour it into the bowl of dry ingredients for the crust, and stir until everything is moistened and the mixture looks slightly crumbly.
  • Line an 8×8-inch baking dish with parchment paper. Press the shortbread mixture into the bottom of the dish in an even layer.
  • Transfer the baking dish to the oven and bake the crust for 25 minutes*, or just until the edges are lightly golden.
  • While the crust is baking, juice and zest your lemons. You'll need ¾ cup lemon juice and 1 Tbsp zest.
  • Begin to make the filling. In a large bowl, whisk together the sugar, flour, eggs, and zest until smooth. Add the lemon juice and whisk until smooth again.
  • When the crust is finished baking, pour the lemon filling into the baking dish on top of the crust, then transfer it back to the oven and continue to bake for another 30 minutes, or until the center no longer jiggles.
  • Let the lemon bars cool for about 10 minutes before transferring to the refrigerator to chill completely.
  • Once the lemon bars are completely chilled, remove them from the baking dish, slice into 9 pieces, and then dust with about 1 Tbsp powdered sugar. Enjoy!

Notes

*If you’re using a metal baking dish, the baking time may be slightly shorter.

Nutrition

Serving: 1square | Calories: 349kcal | Carbohydrates: 61g | Protein: 5g | Fat: 10g | Sodium: 157mg | Fiber: 1g
Overhead view of lemon bars sliced and placed in a grid.

How to Make Lemon Bars – Step by Step Photos

Dry ingredients for the shortbread crust in a bowl.

Preheat the oven to 325ºF. In a large bowl, combine 1 cup all-purpose flour, ½ cup powdered sugar, and ¼ tsp salt. Stir them together until very well combined.

Melted butter being poured into the bowl of dry ingredients.

Melt 6 tablespoons of salted butter. Pour the butter into the bowl of dry ingredients and stir until combined.

Shortbread crust mixture in a bowl.

The shortbread crust mixture should look like this. Kind of crumbly, but it should hold together if you squeeze some in your fist.

Shortbread crust pressed into a baking dish.

Line an 8×8-inch baking dish with parchment paper. Press the shortbread mixture into the bottom of the dish in an even layer. Transfer it to the preheated 325ºF oven and bake for 25 minutes or until it is just barely golden on the edges (if using a metal pan, baking time may be slightly shorter).

Juices and zested lemons on a cutting board.

While the crust is baking, zest and juice the lemons. You’ll need about 1 Tbsp lemon zest and ¾ cup of lemon juice. Don’t forget to strain the seeds out of your juice! ;)

Custard ingredients, minus juice, in a bowl.

Add 1.5 cups granulated sugar, ¾ cup all-purpose flour, 4 large eggs, and 1 Tbsp lemon zest to a bowl, then whisk together until smooth. I like to whisk these ingredients together before adding the juice because it helps prevent lumps of flour. The mixture will be thick at this stage.

Juice being poured into the bowl with the custard ingredients.

Next, add the ¾ cup of lemon juice and whisk together until smooth.

Custard being poured into the baking dish on top of the crust.

Once the crust has finished baking, pour the custard mixture into the baking dish on top of the crust.

Baked lemon bars in the baking dish.

Transfer the baking dish back into the oven and bake for another 30 minutes, or until it’s golden around the edges and the center no longer jiggles. Let the bars cool for about ten minutes before transferring to the refrigerator to fully chill.

Powdered sugar being dusted onto sliced lemon bars.

Once the lemon bars have chilled completely, lift them out of the baking dish using the parchment paper, then slice into nine pieces. Lightly dust the top of the squares with a tablespoon of powdered sugar. Enjoy!

Overhead view of sliced lemon bars on a blue background.

Love Lemons? Try Thes Other Lemon Desserts

The post Lemon Bars appeared first on Budget Bytes.

Banana Pudding

This mouth-watering, easy-to-make banana pudding has it all: honey-like fruit, velvety vanilla pudding, and the satisfying crunch of buttery wafers! And at under five dollars for four delicious servings, this is one dessert recipe you’ll reach for over and over again.

The post Banana Pudding appeared first on Budget Bytes.

Have you ever had your mouth water just looking at a dessert? Cause that’s what’s going to happen when you make this crazy-easy banana pudding. It has it all the things you could possibly want at the end of a meal: honey-like fruit, velvety vanilla pudding, and the satisfying crunch of buttery wafers. It’s a classic for a reason!

Side shot of banana pudding in a glass with a second glass in the background.

What is banana pudding?

Banana pudding is a Southern American dessert with layers of creamy vanilla pudding, fresh banana slices, and crunchy cookies. Sometimes it’s finished with a little whipped cream on top. It originated in the late 1800s when bananas went from exotic to everyday (like the internet did in the 90s. Do you remember dial-up? Kids these days don’t know the struggle. 😂)

How do you layer banana pudding?

There is a method to the madness when you’re layering banana pudding. Whether making a large bowl or individual servings, the foundation should always be cookies. That first layer of vanilla wafers will soak up that creamy vanilla pudding and transform into a cake-like consistency. Your second layer should be thin slices of ripe banana, so when you spoon the vanilla pudding over everything, it sinks into all the nooks and crannies. Then repeat. Holy cow. Don’t you want some RIGHT NOW?!?!

Can I make it in advance?

You can make the banana pudding a day ahead, but you should do what you can to prevent your bananas from browning cause ain’t nobody got time for that. It’s as simple as making an acid water bath for your banana slices. You can use one cup of water and then add a tablespoon of any acidic juice. Lemon, orange, lime, and pineapple work just fine. In a pinch, you can even use vinegar. Dip your slices for about 10 seconds in the bath, dry them on a paper towel, and then layer away!

Overhead shot of banana pudding in three glasses with wafers scattered on the counter.

How long does banana pudding last?

Banana pudding doesn’t have a long shelf life. Not that it needs it, as it quickly disappears whenever you make it. TRUST. If you treat the bananas to a citrusy bath, your pudding should keep for two to three days before the bananas start to brown and the cookies start to get mushy.


What if there aren’t ripe bananas at the store?

You can ripen green bananas by wrapping the bunch in aluminum foil. Then place them in a paper bag with other ripe fruit, like apples or avocadoes. Put the bag in a warm, sunny spot for about 12 to 24 hours. When the skin has yellowed, remove the foil and separate the bananas. Next, place them on a baking sheet in a 300ºF oven for about ten minutes. Their skin will start to brown, but any remaining starches will transform into sugar.

Side shot of three glasses of banana pudding.
Side shot of three glasses of banana pudding.

Banana Pudding

This easy-to-make banana pudding has all the things you want in a dessert: honey-like fruit, velvety vanilla pudding, and the crunch of buttery wafers.
Course Dessert
Cuisine American
Total Cost $4.91 recipe/ $1.23 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 1 1/2 cups each
Calories 761kcal
Author Monti – Budget Bytes

Ingredients

Instructions

  • Slice bananas in about 1/3 inch thick rounds. Place four glasses that hold about 2 cups each on your work surface.
  • Add about four vanilla wafers to each glass. If necessary, snap them in half to create an even layer. Top with 4 or 5 slices of banana.
  • Spoon about 1/4 cup of pudding over the bananas. Repeat the layering process a second and a third time. Serve!

Notes

*6 ounces of vanilla wafers is about half of an 11 ounce box.
*You can use homemade or store-bought instant pudding.

Nutrition

Serving: 1.5cups | Calories: 761kcal | Carbohydrates: 113g | Protein: 12g | Fat: 31g | Sodium: 434mg | Fiber: 3g
Overhead shot of three glasses of banana pudding with wafers on the counter and in a bowl.

How to Make Banana Pudding – Step by Step Photos

Side view of wafers and bananas in a glass.

Place four glasses that hold about 2 cups each on your work surface. Add four vanilla wafers to each glass. If necessary, snap them in half to create an even layer. Top with a 4 or 5 slices of banana.

Side view of banana pudding layered in a glass.

Spoon about 1/4 cup of pudding over the bananas. Repeat the layering process a second and a third time. Serve your banans pudding as is, or top with homemade whipped cream.

Overhead shot of three glasses filled with banana pudding with vanilla wafers next tot hem.

More Budget-Friendly Easy-To-Make Desserts

The post Banana Pudding appeared first on Budget Bytes.

Simple Peach Cobbler

This delicious recipe for Peach Cobbler is simple and easy, and allows the glorious flavor of summer peaches to shine through. With just 30 minutes of hands-on time before baking in the oven, this is easily one of our “go-to” summer desserts. Vegan-ada…

This recipe for Peach Cobbler is simple and easy, and allows the glorious flavor of summer peaches to shine through. With just 30 minutes of hands-on time before baking in the oven, this is easily one of our "go-to" summer desserts.
This delicious recipe for Peach Cobbler is simple and easy, and allows the glorious flavor of summer peaches to shine through. With just 30 minutes of hands-on time before baking in the oven, this is easily one of our "go-to" summer desserts. Vegan-adaptable.

Chipotle Peach Salsa

Use those fresh, juicy summer peaches to make this sweet and spicy Chipotle Peach Salsa! Goes great with chips, chicken, fish, and more!

The post Chipotle Peach Salsa appeared first on Budget Bytes.

Peach season is in full swing! And if there’s one thing I can’t resist, it’s a fragrant and juicy summer peach. And while peach desserts are great, peaches also go fabulously well with savory dishes. For this Chipotle Peach Salsa, the sweetness of the peaches perfectly balances the smoky heat of chipotle pepper, while lime and cilantro keep the salsa light and fresh. You’ve got to try this amazing salsa. Scoop it up with chips, spoon it over your grilled chicken or fish, or pile it onto some rice as part of a bowl meal! 

Originally published 7-30-2010, updated 8-6-2022.

Overhead view of a bowl full of chipotle peach salsa with chips.

What’s in Chipotle Peach Salsa

This fresh (not cooked) salsa is super simple. You’ve got some of the classic salsa ingredients like onion, garlic, cilantro, lime, and salt, but instead of using tomato as the base flavor, we’re using peaches. To balance the sweetness of the peach I’ve added some chipotle peppers in adobo sauce, which has a spicy and smoky flavor. Then for a little extra zing, I threw in some grated fresh ginger!

Is This Salsa Spicy?

Yes, this Chipotle Peach Salsa is spicy. You can control the level of the heat by adjusting how many chipotle peppers are added. Start with one and just stir in more until it gets to where you like it! If you prefer no heat, simply leave the chipotle peppers out and you’ll have a great classic peach salsa.

What to Serve with Peach Salsa

This salsa is so good you’ll probably find yourself stuffing chip after chip piled high with the salsa into your mouth. But if you want to serve it as part of a meal, try adding the salsa on top of grilled chicken, fish, or shrimp. Fruit also goes quite well with pork, so this salsa would be awesome on some pork chops or a pork tenderloin! It would also make a great add-on to bowl meals, like these Mango Coconut Tofu Bowls or Sweet and Spicy Chicken Bowls.

How Long Does it Last?

Fresh salsas last somewhere between 3-5 days in the refrigerator, but the longevity will depend on the freshness and ripeness of the ingredients. If your peaches are very ripe and soft, like the ones I used today, the salsa will break down a little faster. If the peaches are a little more firm, you may get more of a lifespan out of the salsa. But I love using soft peaches because they create a saucy texture in the salsa as you stir everything together!

Chipotle Peach Salsa on a chip with the bowl in the background.

Overhead view of a bowl full of peach salsa surrounded by chips, peaches, and limes.

Chipotle Peach Salsa

Use those fresh, juicy summer peaches to make this sweet and spicy Chipotle Peach Salsa! Goes great with chips, chicken, fish, and more!
Course Side Dish
Cuisine Southwest
Total Cost $3.19 recipe / $0.27 serving
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 ¼ cup each
Calories 36kcal

Equipment

Ingredients

  • 2 lbs. ripe peaches 1.56
  • 1/4 red onion $0.11
  • 2 cloves garlic $0.16
  • 1 tsp grated fresh ginger $0.10
  • 2 chipotle peppers in adobo $0.20
  • 1/2 bunch cilantro $0.45
  • 1 lime $0.59
  • ½ tsp salt $0.02

Instructions

  • Dice the peaches into small pieces (peeling is not necessary). Finely dice the onion, mince the garlic, grate the ginger, mince the chipotle peppers, roughly chop the cilantro, and squeeze the juice from the lime.
  • Add the peaches, onion, garlic, and ginger to a bowl. Add one of the minced chipotle peppers, 1 Tbsp lime juice, and 1/4 tsp salt to begin with. Stir the ingredients to combine. Taste the salsa and adjust the salt, lime, or chipotle to your liking (I used 2 chipotle peppers, 2 Tbsp lime juice, and ½ tsp salt total).
  • Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 0.25cup | Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Sodium: 139mg | Fiber: 1g

Side view of a bowl of chipotle peach salsa.

How to Make Peach Salsa – Step By Step Photos

peach salsa ingredients from above.

For this Chipotle Peach Salsa, you’ll need 2 lbs. of fresh ripe peaches (about 8 peaches), ¼ of a red onion, 2 cloves of garlic, 1 fresh lime, about 1 tsp grated fresh ginger, ½ bunch of cilantro, and 2 chipotle peppers in adobo sauce.

Can of chipotle peppers open so you can see the peppers in the sauce.

This is what the chipotle peppers in adobo sauce look like. You can use one pepper if you just want a little heat, then add more to your liking. I added two peppers (finely chopped).

Salsa ingredients in the bowl, not mixed together.

Chop the peaches (not peeled) into small pieces. Finely dice the red onion. Mince the garlic and grate the ginger. Roughly chop the cilantro and mince the chipotle peppers. Add the peaches, onion, garlic, ginger, cilantro, and chipotle peppers to a bowl. Squeeze about 1 Tbsp lime juice over the top and add ¼ tsp salt.

Salsa stirred together in the bowl.

Stir everything together, then give it a taste. Add more lime and salt as needed. I ended up using 2 Tbsp juice and ½ tsp salt, total. If your peaches are very soft, they will form a saucy texture the more you stir the ingredients together. If your peaches are firm, you’ll have a chunkier salsa, similar to the texture of pico de gallo.

Overhead view of a bowl full of peach salsa surrounded by chips, peaches, and limes.

Enjoy that deliciously sweet and smoky peach salsa immediately or refrigerate for later!

Try These Other Salsa Recipes:

The post Chipotle Peach Salsa appeared first on Budget Bytes.

Peach Galette

This stunning peach galette is stupid-easy to make. It’s my favorite way to showcase succulent summer peaches. You can use my simple three-ingredient pie dough recipe for the crust or opt for store-bought pie dough to get this luscious dessert on the table in under an hour.

The post Peach Galette appeared first on Budget Bytes.

This stunning peach galette is stupid-easy to make. It’s my favorite way to showcase succulent summer peaches. You can use my simple three-ingredient pie dough recipe for the crust or opt for store-bought pie dough to get this luscious dessert on the table in under an hour.

Overhead shot of peach galette surrounded by fresh peaches.

What is a galette?

Galette is French for a free-form pastry with a sweet or savory filling. It’s baked on a sheet pan, not a pie pan. It’s the perfect way to use a bounty of juicy, ripe peaches. It’s an absolute cinch to put together and looks gorgeous on your table for the three seconds it takes before it gets gobbled up.

How to pick a ripe peach

Skip pale yellow peaches and opt for fruit that has a deep golden color. It should feel heavy for its size, and the flesh should be firm but still have a bit of a give. The skin around the stem should be slightly wrinkled, and the fruit should have a robust honey-like aroma.

Can I use frozen, canned, or jarred peaches?

If prepping fresh peaches seems like too much work, or if you simply don’t have access to them, opt for two pounds of frozen. You can use canned or jarred but opt for ones without added sugar. Drain them and pat them dry. If all you have are peaches packed in syrup, rinse them off, pat them dry, and lower the sugar in the recipe to ¼ cup. 

Overhead shot of slice of peach galette on a wood plate with a dollop of whipped cream.

How do I serve a peach galette?

With pride! You can serve it warm or cold, though warm is so much better. I love finishing a peach galette with a pinch of flaky salt. Then I serve the slices with a dollop of homemade whipped cream and a drizzle of honey. It also goes well with a scoop of no-churn strawberry ice cream and chopped pistachios. If you want to get real fancy with it, serve it with a chilled glass of rosé. OH, YOU’RE WELCOME.

How to store leftovers

A galette is best enjoyed the day it’s made, but if you manage some sort of self-control, first email me your secret. Then wrap any leftovers in parchment or wax paper and store them in an air-tight container at room temperature for up to two days. There is NO WAY they will last any longer than that, so stop showing off your superior craving control and don’t even bother asking me about freezing.

Side view shot of slice of peach galette being lifted by a pie spatula.
Overhead shot of peach galette with one slice being removed.

Peach Galette

This stunning peach galette is stupid-easy to make. With the help of a pre-made pie crust, you can get it on the table in about an hour.
Course Dessert
Cuisine American
Total Cost ($8.16 recipe / $1.02 serving)
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 320kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1 double pie crust* $1.34
  • 8 peaches $6.24
  • 1/2 tsp vanilla extract $0.26
  • 1/2 cup granulated sugar $0.19
  • 2 tbsp corn starch $0.02
  • 1 tbsp heavy cream $0.09

Instructions

  • Place a rack in the middle of your oven and preheat to 400°F. Moisten your countertop and place a 15×15-inch sheet of parchment paper on it. Dust the parchment paper lightly with flour.
  • Place the pie dough on the parchment paper and roll it out to 14 inches in diameter. Use a fork to poke a few holes in the center of the dough.
  • Transfer the pie dough on the parchment paper to a sheet pan and chill it in the freezer while you prepare the peaches.
  • Slice the peaches, skin on, into 1/2 inch thick slices. Place the slices in a large bowl and drizzle with vanilla. Mix the sugar and cornstarch, then sprinkle over the peaches.
  • Toss the peaches gently to cover them in the sugar mixture, then place them in a mesh sieve set over the large bowl. Macerate the peaches until they release their juices, about fifteen minutes.
  • Add the juices to a small pot set over medium heat and bring to a simmer. Do not stir. Swirl the juices. Once the juices thicken, remove them from the heat.
  • Remove the chilled pie dough from the freezer and layer it with the peach slices, working from the center out. Leave a four-inch border. Top the peaches with the cooled caramel.
  • Fold the outer lip of the dough over the peaches, pleating it where necessary. Lightly brush a thin layer of heavy cream onto the top of the galette.
  • Bake for 40 minutes, or until the crust is crispy and golden.
  • Cool the galette on the sheet pan for fifteen minutes before serving. Use the edges of the parchment paper to help you lift it off the sheet pan.

Notes

*You can substitute with store-bought pie dough, the kind that comes with two crusts.
If using store-bought pie dough:
  • Roll out two smaller rounds on separate pieces of parchment, each about 9 inches in diameter.
  • Use a fork to poke holes in the center of each crust, leaving a three-inch border.
  • Divide the peaches between the two chilled crusts. Leave a three-inch border.

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Sodium: 194mg | Fiber: 3g
Overhead shot of peach galette with one slice being removed.

How to Make Peach Galette – Step by Step Photos

Overhead shot of rolled out pie dough.

Place a rack in the middle of your oven and preheat to 400°F. Moisten your countertop with a sprinkle of water, place a 15×15-inch sheet of parchment paper on it, dust it with flour, and place the pie dough on top. Roll the dough into a 14-inch circle, about 1/4 inch thick, and use a fork to poke a few holes in the center. Transfer the pie dough on the parchment paper to a sheet pan and chill it in the freezer.

Overhead shot of sugar cornstarch mixture being sprinkled onto peaches with a tablespoon measure.

Cut the peaches with their skin on into 1/2 inch thick slices. Place the slices in a large bowl and drizzle with vanilla. Mix the sugar with the cornstarch, then sprinkle the sugar mixture over the peaches.

Overhead shot of wo hands tossing peaches with sugar mixture in a white bowl.

Toss the peaches gently to cover them in the sugar mixture. Place the peaches in a mesh sieve and place it over the large bowl. Macerate the peaches for about fifteen minutes until they release their juices.

Overhead shot of peach juice being strained into a pot.

Take the juices (not the peaches) and simmer them in a small pot. Do not stir, as this will crystallize the caramel. Occasionally pick up the pan to swirl the juices. Once the juices thicken and turn a golden brown, remove them from the heat.

Overhead shot of peach juice caramel being drizzled onto sliced peaches arranged on pie dough.

Remove the chilled pie dough from the freezer. Layer the peach slices on the dough, working from the center out. Leave a four-inch border. Top the peaches with the cooled caramel.

Overhead shot of pie dough edges being folded over peaches.

Fold the outer lip of the dough over the peaches, pleating it where necessary. You’re not looking for perfection here; that’s the beauty of a galette. Lightly brush a thin layer of heavy cream onto the top of the galette.

Overhead shot of baked peach galette.

Bake for 40 minutes, or until the crust is crispy and golden. Cool the galette on the sheet pan for fifteen minutes before serving. Use the edges of the parchment paper to help you lift it off the sheet pan.

Side shot of slice of peach galette on a pie spatula.

I mean, is this the prettiest thing you’ve seen all day or what?!?!?!? Eight servings for under $10 and JUST SIX INGREDIENTS. This one’s gonna be on repeat for a while.

The post Peach Galette appeared first on Budget Bytes.

Chipotle Pineapple Salsa

Made with a few simple ingredients, this fresh Pineapple Salsa is perfectly balanced and bursting with juicy delicious flavor!  A delicious complement to tacos, quesadillas, and tostadas, or serve as a refreshing appetizer with tortilla chips. Vegan.  …

Made with a few simple ingredients, this fresh Pineapple Salsa is perfectly balanced and bursting with juicy delicious flavor!  A delicious complement to tacos and tostadas and burgers, or serve as a refreshing appetizer with tortilla chips. Vegan. 
Made with a few simple ingredients, this fresh Pineapple Salsa is perfectly balanced and bursting with juicy delicious flavor!  A delicious complement to tacos, quesadillas, and tostadas, or serve as a refreshing appetizer with tortilla chips. Vegan.  This Pineapple Salsa is one of our favorite salsas.  The sweet tangy fresh pineapple is perfectly complimented with smoky spicy...

Peanut Butter Banana Quesadillas

Peanut butter banana quesadillas are a quick and easy single-serving dessert that you can make in minutes with pantry staples!

The post Peanut Butter Banana Quesadillas appeared first on Budget Bytes.

I love single-serving desserts. They’re usually pretty quick and easy, and they give me just enough sweetness to kill the craving without having the leftovers stare me down for the rest of the week. These Peanut Butter Banana Quesadillas are one of my favorite single-serving quick fixes because they’re just so warm, gooey, and delicious. …And I usually have the ingredients on hand! 🥰

And P.S. I’m using the word quesadilla figuratively here. There is no cheese in this dessert “quesadilla.”

Originally posted 5/27/2103, updated 7/7/2022.

A hand holding a stack of peanut butter banana quesadillas.

What’s in a Peanut Butter Banana Quesadilla?

Well, peanut butter and sliced bananas, obviously, but there’s also a little sprinkle-sprankle of chocolate chips in there that get all melty and delicious as the quesadilla cooks in the skillet! The banana gets a little soft and extra sweet themselves, then it’s all contrasted by the slightly salty peanut butter and crispy tortilla. It’s really quite perfect. 

What Else Can I Add?

This quick dessert is quite flexible, as you can imagine. Here are some other things you can add into your “quesadilla” if you have them on hand:

  • Shredded coconut
  • Butterscotch chips
  • Strawberry or raspberry jam
  • Mini marshmallows
  • Cinnamon
  • Honey (in place of the chocolate chips)
  • Almond butter (in place of the peanut butter)
  • Ground flaxseed

Peanut Butter Banana Quesadillas lined up on a cutting board.

A hand holding a stack of peanut butter banana quesadillas.

Peanut Butter Banana Quesadillas

Peanut butter banana quesadillas are a quick and easy single-serving dessert that you can make in minutes with pantry staples!
Course Dessert
Cuisine American
Total Cost $0.65 each
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 372kcal
Author Beth - Budget Bytes

Ingredients

  • 1 8-inch flour tortilla $0.30
  • 2 Tbsp peanut butter $0.14
  • 1/2 medium banana, sliced $0.11
  • 1 Tbsp chocolate chips $0.10

Instructions

  • Spread the peanut butter over the surface of the tortilla.
  • Thinly slice the banana, then lay the slices over one half of the tortilla. Sprinkle the chocolate chips over the same half of the tortilla. Fold the tortilla to close over the banana and chocolate.
  • Cook the quesadilla in a skillet over medium-low heat until it's golden brown and crispy on both sides and the chocolate and banana slices are melty inside.

Nutrition

Serving: 1Serving | Calories: 372kcal | Carbohydrates: 40g | Protein: 10g | Fat: 21g | Sodium: 361mg | Fiber: 4g

Don’t forget, you can freeze the leftover banana for later!

How to Make Peanut Butter Banana Quesadillas – Step by Step Photos

Tortilla surrounded by bananas, peanut butter, and chocolate chips.

You’ll need one 7 or 8-inch flour tortilla for this recipe, ½ a banana (sliced), a couple tablespoons of peanut butter, and about a tablespoon of chocolate chips. 

Peanut butter being spread over a tortilla.

Spread the peanut butter over the surface of the tortilla.

Banana slices and chocolate chips added to the tortilla.

Add the banana slices and chocolate chips over one half of the tortilla, then fold it to close. The peanut butter acts as sort of a glue to hold it together (similar to how cheese holds a regular quesadilla together).

Quesadilla in a skillet.

Cook the quesadilla in a skillet over medium heat until it’s golden brown and crispy on both sides and the chocolate and banana are a bit melty on the inside. I don’t add any butter or oil to the skillet when I cook the quesadillas, but you can if you want an extra rich quesadilla.

Quesadilla on a cutting board sliced in half.

Slice the quesadilla in half and then enjoy that ooey-gooey goodness while still warm!

side view of stacked peanut butter banana quesadillas.

Love Peanut Butter and Banana Together? Try These Recipes:

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Strawberry Syrup

Homemade strawberry syrup is so easy to make and it tastes great in and on everything from yogurt and ice cream to waffles and pancakes!

The post Strawberry Syrup appeared first on Budget Bytes.

Strawberry season is so fleeting and I’m always tempted to buy a ton of strawberries when they’re on sale at the height of the season. So I like to make a quick batch of this strawberry syrup to enjoy that fresh strawberry flavor a little longer. You can use it in all sorts of things from strawberry lemonade, to homemade ice cream (recipe coming soon), or just as a topper for your yogurt, ice cream, waffles, and pancakes. Bonus: if you cook it down a little longer it will thicken up even more and make a delicious homemade strawberry jam!

Side view of a jar of strawberry syrup with a spoon.

What’s in Strawberry Syrup?

Strawberry syrup, at its most basic, is just fresh strawberries and sugar cooked down until they form a delicious and vibrant syrup. I’ve added a little bit of vanilla extract and salt for depth, which really gives the strawberry syrup more dimension. It’s so good that you’ll want to just eat it by the spoonful!

Make it Chunky or Smooth

I like my strawberry syrup to be a little bit chunky with bits of strawberry still in the syrup, but if you prefer a smooth and clear syrup, simply strain the mixture through a fine wire mesh strainer to remove the remaining strawberry flesh. The total volume of the syrup will be slightly reduced after straining.

How to Use Strawberry Syrup

I love spooning strawberry syrup over pancakes, waffles, French toast, ice cream sundaes, or yogurt parfaits. But you can also use it to make lemonade, mix it into cocktails and homemade popsicles, drizzle it over cakes, or blend it into smoothies.

A bowl of ice cream with strawberry syrup on top.

Make Strawberry Syrup or Strawberry Jam

With this one simple recipe you can make either strawberry syrup or strawberry jam! The only difference is how long you simmer the strawberries. A shorter simmer time will have less evaporation and a more syrupy consistency. Simmer longer to evaporate more water and create a thicker, jam-like consistency. And if you accidentally simmer too long and make the syrup thicker than you’d like, you can simply stir in a bit of water to thin it out again.

How Long Does Strawberry Syrup Last?

You can keep this homemade strawberry syrup in the refrigerator for about three weeks, or freeze it for longer storage.

Overhead view of strawberry syrup in a jar with a spoon.
Side view of a jar of strawberry syrup with a spoon.

Strawberry Syrup

Homemade strawberry syrup is so easy to make and it tastes great in and on everything from yogurt and ice cream to waffles and pancakes.
Course Dessert, Sauce
Cuisine American
Total Cost $2.37 recipe / $0.40 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 ¼ cup each
Calories 121kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 lb. fresh strawberries $1.99
  • 3/4 cup sugar $0.12
  • 1/4 tsp vanilla extract $0.25
  • 1/8 tsp salt $0.01

Instructions

  • Wash and chop the strawberries into ¼-inch pieces.
  • Add the chopped strawberries and sugar to a saucepot. Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot.
  • Let the strawberries simmer in the syrup, stirring occasionally, until they break down and lose their shape and the syrup has thickened to your desired consistency (5-10 minutes). Keep in mind the syrup will thicken more after cooling.
  • Remove the syrup from the heat and stir in the vanilla extract and salt. Let the syrup cool. Use the syrup as-is, or strain through a wire mesh strainer for a clear, smooth syrup.

Nutrition

Serving: 0.25cup | Calories: 121kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.3g | Sodium: 49mg | Fiber: 2g
Strawberry syrup being spooned over waffles with whipped cream.

How to Make Strawberry Syrup – Step by Step Photos

Strawberries being chopped on a cutting board.

Begin by washing and chopping one pound of fresh strawberries into ¼-inch pieces.

Chopped strawberries and sugar in a saucepot.

Add the chopped strawberries to a medium saucepot along with ¾ cup of sugar.

Strawberries and sugar being stirred in the pot.

Begin to stir and cook the strawberries over medium heat. The sugar will immediately start to draw the water out of the strawberries, creating a syrup.

Simmering strawberries in the saucepot.

Let the strawberries simmer over medium to medium-low heat for 5-10 minutes, or until the strawberries have broken down and lost their shape, and the syrup has thickened to your desired consistency. Keep in mind that the syrup will thicken further as it cools.

Thickened strawberries in the pot being stirred with a spoon.

Remove the syrup from the heat and stir in 1/4 tsp vanilla extract and 1/8 tsp salt. You can either use your syrup as-is with the strawberry chunks in it or strain it through a fine wire mesh strainer to make a clear, smooth syrup. I like the bits of strawberry in mine. ;)

Finished strawberry syrup dripping off a spoon into a jar.

Keep your strawberry syrup in an air-tight container in the refrigerator for up to three weeks. Spoon it over all of your favorite summer foods!

The post Strawberry Syrup appeared first on Budget Bytes.

Homemade Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They’re freezer-friendly, too!

The post Homemade Blueberry Muffins appeared first on Budget Bytes.

If someone gave me some amazing homemade blueberry muffins I’d be like, “wow, that person has their life together.” 😆 Is that just me? Imagine making a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a friend or neighbor, or just because you want to do something special for yourself. Whatever the occasion, these blueberry muffins are sure to impress. Plus, they’re freezer-friendly, so you can eat one now and save the rest for later!

Blueberry muffins on a cooling rack with the first one torn open.

Use Fresh or Frozen Blueberries

You can use either fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take one quick extra step to make sure the frozen berries don’t turn your batter a blue-ish grey color. Simply dust about ½ tsp flour onto the frozen berries and toss until they’re coated before adding the berries to the batter.

Use Butter AND Oil for Delicious and Moist Muffins

Just like with my Super Fudgy Brownie recipe, I used a combination of butter and oil for these muffins. Butter gives the muffins that delicious buttery flavor, while oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures the most delicious and moist muffins you’ve ever had!

blueberry muffins on a cooling rack from above.

Topping Options

I topped my muffins with a crunchy crumbly topping, but that’s totally optional. You can either leave the muffin tops plain, sprinkle on a little coarse sugar to give them a little sparkle, or even top them with a lemon glaze (like the one used in this scone recipe) after they cool.

How to Freeze Blueberry Muffins

Baked goods like muffins are great for keeping in the freezer and enjoying one at a time when you get the craving. To freeze these blueberry muffins, make sure to allow them to cool completely to room temperature after baking, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months. Frozen blueberry muffins can be thawed at room temperature, or microwaved for 15-30 seconds straight from the freezer.

Side view of blueberry muffins on a cooling rack.
Side view of blueberry muffins on a cooling rack.

Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too!
Course Breakfast, Brunch
Cuisine American
Total Cost $3.83 recipe / $0.48 each
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 muffins
Calories 287kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1.5 cups all-purpose flour $0.18
  • 2 tsp baking powder $0.04
  • 3/4 tsp salt $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp nutmeg $0.02
  • 1 cup plain yogurt* $0.85
  • 1/2 cup granulated sugar $0.08
  • 4 Tbsp melted butter $0.40
  • 2 Tbsp cooking oil $0.08
  • 1 large egg $0.21
  • 1.5 tsp vanilla extract $0.42
  • 1 cup blueberries $1.33

Crumble Topping (optional)

  • 1 Tbsp melted butter $0.10
  • 2 Tbsp granulated sugar $0.02
  • 1/8 tsp cinnamon $0.02
  • 2 Tbsp all-purpose flour $0.02

Instructions

  • If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
  • Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
  • In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
  • Pour the wet ingredients into the bowl of dry ingredients and stir until they're about 75% combined (there should still be pockets of dry flour throughout).
  • If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It's okay if it's lumpy, just make sure to avoid over stirring.
  • Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
  • Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.

Notes

*Use plain, not Greek-style or strained yogurt, to maintain the proper moisture balance in the muffins.

Nutrition

Serving: 1muffin | Calories: 287kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Sodium: 404mg | Fiber: 1g
Overhead view of blueberry muffins on a cooling rack with one torn in half.

How to Make Make Blueberry Muffins – Step by Step Photos

Crumble topping mixture in a small bowl with a spoon.

I like to make the crumble topping first, so it’s ready to go on the muffins as soon as the batter is mixed. In a small bowl, stir together 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour until the mixture looks a bit like damp sand.

muffin dry ingredients in a bowl with a whisk.

Preheat the oven to 375ºF. Add 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry ingredients together until very well combined.

Muffin wet ingredients in a bowl with a whisk.

In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth.

Wet ingredients being poured into dry ingredients.

Pour the wet ingredients into the bowl of dry ingredients.

Partially stirred together muffin batter.

It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.

A bowl of blueberries coated in flour.

You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ½ tsp of all-purpose flour before adding to the batter. This helps their color from bleeding into the batter.

Blueberries stirred into the muffin batter.

Fold 1 cup blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.

Unbaked blueberry muffins in the muffin tin topped with crumble.

Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells in the tin. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).

Baked blueberry muffins in the muffin tin.

Bake the muffins for about 35 minutes, or until they are nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.

Baked blueberry muffins on a wire rack surrounded by baking supplies.

These blueberry muffins are seriously SO good!!

Close up side view of an open blueberry muffin next to other baked muffins.

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