Three components build this cookie: the dough, the peach filling, and the crumble topping. Each is straightforward on its own, and together they create something that genuinely tastes like an individual warm peach cobbler you can hold in your hand.

What are Peach Cobbler Cookies?

Peach Cobbler Cookies are soft, buttery cookies designed to taste like an individual serving of peach cobbler. A baked cookie base with a cinnamon-spiced crumb gets a well pressed into the center right after baking, then fills with a warm, thickened fresh peach filling.

A crumble topping goes on top to recreate the buttery, golden crust of a classic cobbler. This version is fully gluten free with a honey-sweetened filling and an optional coconut butter glaze.

Ingredients

Cookie dough

• 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 tsp vanilla extract
• 2 large eggs
• 3 ¼ cups gluten free flour (see notes)
• 1 tsp baking soda
• 1 tsp ground cinnamon

Peach filling

• ½ cup diced fresh ripe peaches
• 1 tbsp honey
• 1 tsp arrowroot powder or tapioca starch

Crumble topping

• 4 tbsp unsalted butter, cubed and cold
• ½ cup gluten free flour, heat treated (see notes)
• ½ cup granulated sugar or coconut sugar
• 2 tbsp melted coconut butter, optional glaze

What Makes This Recipe Stand Apart

Gluten free natively

Every top-ranking peach cobbler cookie recipe uses all-purpose flour. This one uses a 1:1 gluten free baking blend throughout both the dough and the crumble topping. All-purpose flour works as a direct 1:1 substitute if you are not gluten free.

Honey-sweetened filling and arrowroot thickener

Every top competitor sweetens the filling with granulated sugar and thickens it with cornstarch. This recipe uses honey for a natural floral sweetness and arrowroot powder or tapioca starch as a grain-free, paleo-friendly thickener that works just as well. Both choices make this recipe meaningfully different from every top result.

Coconut butter glaze

The optional melted coconut butter drizzle adds a subtle sweetness and a glossy finish with no refined sugar. It adds a faint coconut note that complements the peach and cinnamon without overpowering either, and makes these cookies visually distinctive in photos.

How to make Peach Cobbler Cookies, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Make the cookie dough. In the bowl of a stand mixer, add the softened butter, sugar, and light brown sugar. Beat until combined.

Then, add in the vanilla and eggs. Beat until mixed.

Add in the gluten free flour, baking soda, and cinnamon. Stir until mixed. Place this bowl in the fridge while you make the filling and topping.

Then, make the filling. Add the diced peaches and honey to a pan over medium heat. Gently stir for 3 to 4 minutes, until warm. Then remove from the heat. Sprinkle in the arrowroot starch and stir until the sauce has thickened. Set aside to gently cool.

Next, make the topping. In a mixing bowl, combine the cubed cold butter, heat treated gluten free flour, and sugar. Use your hands or a fork to combine until a crumbly mixture forms.

Bake the cookies. Use a cookie scoop to scoop balls of dough onto the lined pan. Bake for 11 to 13 minutes, or until the edges are just barely lightly golden brown.

Once you remove from the oven, use the back of a spoon to make a gently indent in the middle of the cookie. Spoon some peach filling mixture on top. Then, top with the crumble topping.

Finally, if desired, add some melted coconut butter on top as a glaze!

Why Chilling the Dough and Heat-Treating the Flour Both Matter

Chilling the dough solidifies the butter, which slows spreading in the oven and gives the cookies time to puff and set before spreading outward. The result is a thicker, chewier cookie with a well-defined center that holds the filling cleanly. Unchilled dough spreads flat and makes the well difficult to form.

Additionally, heat-treating the crumble flour is a food safety step: raw flour can harbor bacteria including E. coli. Because the crumble goes on after baking and never returns to the oven, spreading the flour on a sheet pan and baking at 350 degrees for 5 to 6 minutes is non-negotiable.

Tips for the best result

Use ripe, juicy peaches

Ripe peaches produce the most flavorful filling. If your peaches resist gentle pressure, leave them at room temperature for one to two more days before using.

Press the well while the cookie is still warm

The indent must happen immediately after the cookies come out of the oven, while the center is still soft enough to compress. Cool cookies are too firm to press without cracking.

Cool the filling before assembling

Hot filling softens the cookie too much. Allow the peach filling to cool to room temperature or a gentle warmth before spooning it into the wells.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The crumble softens slightly over time but the flavor stays excellent.

Make-ahead: Prepare the dough, filling, and crumble separately up to one day ahead. Store each covered in the refrigerator and assemble after baking. Portioned dough balls freeze for up to 2 months. Bake from frozen, adding 2 to 3 minutes.

Frequently Asked Questions

You May Also Like

• Baked Peaches
• Paleo Mini Cobblers
• Peach Cobbler in a Jar
• Peach Cobbler 
• Blackberry Cobbler

If you make this raspberry brownie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Peach Cobbler Cookies

These Peach Cobbler Cookies are buttery and soft with a warm, cinnamon-spiced crumb, a juicy honey-sweetened peach filling in the center, and a golden crumble topping on top. Every bite tastes like a bite of warm peach cobbler tucked into the perfect summer cookie.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 10 cookies

Calories 451kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 2 sticks unsalted butter softened
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 3 ¼ cups gluten free flour see note
• 1 tsp baking soda
• 1 tsp cinnamon

Peach Filling

• ½ cup diced fresh peaches
• 1 tbsp honey
• 1 tsp arrowroot powder or tapioca starch

Crumble Topping

• 4 tbsp unsalted butter cubed and cold
• ½ cup gluten free flour heat treated
• ½ cup granulated sugar or coconut sugar
• 2 tbsp melted coconut butter optional glaze

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• Make the cookie dough. In the bowl of a stand mixer, add the softened butter, sugar, and light brown sugar. Beat until combined.
• Then, add in the vanilla and eggs. Beat until mixed.
• Add in the gluten free flour, baking soda, and cinnamon. Stir until mixed. Place this bowl in the fridge while you make the filling and topping.
• Then, make the filling. Add the diced peaches and honey to a pan over medium heat. Gently stir for 3 to 4 minutes, until warm. Then remove from the heat. Sprinkle in the arrowroot starch and stir until the sauce has thickened. Set aside to gently cool.
• Next, make the topping. In a mixing bowl, combine the cubed cold butter, heat treated gluten free flour, and sugar. Use your hands or a fork to combine until a crumbly mixture forms.
• Bake the cookies. Use a cookie scoop to scoop balls of dough onto the lined pan. Bake for 11 to 13 minutes, or until the edges are just barely lightly golden brown.
• Once you remove from the oven, use the back of a spoon to make a gently indent in the middle of the cookie. Spoon some peach filling mixture on top. Then, top with the crumble topping.
• Finally, if desired, add some melted coconut butter on top as a glaze!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• For the crumble topping, heat treat your flour. Spread the flour on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 6 minutes. Remove from the oven and cool.
• I recommend using ripe juicy peaches for the best results.
• Chilling the cookie dough prevents it from spreading too much.
• Store leftovers at room temperature for up to 3 days in an airtight container.

Nutrition

Calories: 451kcal | Carbohydrates: 57g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 132mg | Potassium: 51mg | Fiber: 5g | Sugar: 55g | Vitamin A: 753IU | Vitamin C: 0.02mg | Calcium: 63mg | Iron: 2mg

The post Peach Cobbler Cookies appeared first on Organically Addison.

Why You’ll Love These Baked Peaches

• Simple Ingredients: You only need a few pantry staples, plus some ripe peaches, to create this incredible dessert.
• Quick & Easy: With a total bake time of less than 30 minutes, this is the perfect last-minute treat for a weeknight or a dinner party.
• Naturally Delicious: Ripe peaches are naturally sweet, so you don’t need a lot of added sugar to make this dessert shine.
• Versatile: This recipe is a fantastic blank canvas for different flavors and toppings.
• Check out this Paleo Peach Cobbler for another fruity dessert favorite!

Ingredients & Substitutes

These are the main ingredients and substitutions for these baked peaches. Scroll down to the recipe card for full ingredients list and instructions.

First, use ripe peaches for the best flavor. In the United States, peak peach season usually runs from June through August, though the exact timing depends on the region.

Olive oil helps the peaches become soft in the oven. It adds a delicious flavor.

Melted butter adds a rich buttery flavor. Mix it with cinnamon and coconut sugar for the filling.

Lastly, top the baked peaches with vanilla ice cream if desired! Whipped cream is another great choice.

Taste & Texture

Baking peaches brings out their natural sweetness and concentrates their flavor, making them incredibly juicy and tender.

The olive oil helps the outside caramelize, while the cinnamon-sugar butter mixture creates a warm, sweet filling that bubbles up in the center.

The result is a dessert that is soft, warm, and bursting with fruity flavor, with a delightful contrast from the creamy vanilla ice cream on top!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit.

Step 2

Slice the peaches in half and remove the pits. Place the peaches cut-side up in a rimmed baking dish. Drizzle with olive oil.

Step 3

Bake for 15 minutes. Then, carefully remove from the oven. In a small bowl, combine the melted butter, cinnamon, and coconut sugar. Stir together.

Step 4

Spoon this mixture into the middle of each peach. Bake for an additional 10 to 12 minutes, or until warm and bubbling.

Step 5

Lastly, remove the baked peaches from the oven. If desired, top with vanilla ice cream!

Expert Tips for Success

• Choose the Right Peaches: The key to this recipe is using ripe peaches. They should be soft to the touch and have a fragrant, sweet smell. Freestone peaches are easiest to work with as the pit will come out easily.
• Don’t Overbake: Bake the peaches until they are just warm and tender. Overbaking can cause them to become mushy.
• Use a Baking Dish with Edges: As the peaches bake, they will release some of their delicious juices. A rimmed baking dish or baking pan will catch all the goodness and prevent a mess in your oven.
• Halving the Peaches: When slicing the peaches in half, use a sharp knife to cut all the way around the pit. Gently twist the two halves apart to separate them. If the pit is stubborn, you can use a spoon to carefully pry it out.

Flavor Variations & Add-In

This recipe is delicious on its own, but you can also customize it to your liking!

Spices: Add a pinch of nutmeg, cardamom, or ground ginger to the cinnamon-sugar mixture for a warmer, spicier flavor profile.

Nuts: Sprinkle a few chopped pecans or walnuts over the peaches before the final bake for a delightful crunch.

Herbs: A sprig of fresh thyme or a little chopped rosemary can add a surprising and sophisticated herbal note that pairs beautifully with the peaches.

Sweeteners: Swap the coconut sugar for brown sugar, maple syrup, or a drizzle of honey.

How to Serve & Store Baked Peaches

Serve baked peaches warm, straight from the oven, topped with a scoop of vanilla ice cream for the ultimate experience. They also pair well with a dollop of Greek yogurt or a drizzle of heavy cream.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can enjoy them cold or gently reheat them in the microwave for 30-60 seconds.

Frequently Asked Questions (FAQs)

Equipment Needed

Staub Baking Dishes: The smaller baking dish is great for these baked peaches.

Check out all of my kitchen favorites!

You May Also Enjoy

• Strawberry Cheesecake Cookies
• Blueberry Cheesecake Cookies
• Raspberry Cheesecake Cookies
• Berry Cake
• Gluten Free Strawberry Muffins

If you make this baked peach recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Baked Peaches

Tender, juicy baked peaches with a warm, buttery, cinnamon glaze. The sweet, caramelized fruit is a simple and comforting dessert. Enjoy as is or with a dollop of vanilla ice cream for a perfect treat!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 112kcal

Author Addison LaBonte

Ingredients

• 2 ripe peaches halved and pitted
• 1 tsp olive oil
• 2 tbsp melted butter
• 1 tsp cinnamon
• 2 tbsp coconut sugar
• ice cream optional topping

Instructions

• First, preheat your oven to 350 degrees Fahrenheit.
• Slice the peaches in half and remove the pits. Place the peaches cut-side up in a rimmed baking dish. Drizzle with olive oil.
• Bake for 15 minutes. Then, carefully remove from the oven. In a small bowl, combine the melted butter, cinnamon, and coconut sugar. Stir together.
• Spoon this mixture into the middle of each peach. Bake for an additional 10 to 12 minutes, or until warm and bubbling.
• Finally, remove from the oven. If desired, top with vanilla ice cream!

Notes

• Use ripe peaches for the best flavor.
• Use a baking dish with edges. There will be some peach juice in the bottom of the pan.
• Bake until warm and tender.
• Store any leftovers in the fridge for up to 3 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 112kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 67mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Vitamin A: 421IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.3mg

The post Baked Peaches appeared first on Organically Addison.

Perfect for parties, potlucks, or simply satisfying a sudden sweet craving. These bars are a game-changer for anyone who loves the classic treat but wants a simpler, indoor-friendly version!

Why You’ll Love This Recipe

• No Campfire Needed: Enjoy the classic s’mores experience without the hassle of building a fire or battling smoke.
• Irresistibly Gooey & Chewy: The perfect balance of melted chocolate, toasted marshmallow, and a soft, slightly crumbly crust creates an amazing textural delight.
• Gluten-Free Goodness: Made with almond and oat flour, these bars are a fantastic treat for those with gluten sensitivities, without sacrificing an ounce of flavor or texture.
• Easy to Make: With straightforward steps and readily available ingredients, these s’mores bars are a breeze to whip up, even for novice bakers.
• Crowd-Pleasing Perfection: Whether for a potluck, a party, or a simple family dessert, these S’mores bars are always a hit and disappear quickly!
• Check out this S’mores Dip for another s’mores inspired dessert!

Ingredients & Substitutes

These are the ingredients and substitutes for these s’mores bars. Scroll down to the recipe card below for the full recipe and measurements!

First, use a combination of almond flour and oat flour for the crust. These two gluten free flours have great flavor and texture.

Baking soda helps the crust rise slightly.

A little sea salt balances out the sweetness.

To sweeten these bars, use honey and coconut sugar. If needed, replace honey with maple syrup or date syrup. Feel free to use brown sugar instead of coconut sugar as desired.

Melted unsalted butter adds a delicious buttery taste to the crust. For a dairy free version, use melted coconut oil.

A little vanilla extract adds a cozy flavor.

Top with dark chocolate and mini marshmallows.

Taste & Texture

These S’mores Bars taste like your favorite childhood summer dessert!

The crust is slightly nutty and sweet.

The chocolate layer is gooey while the marshmallows because caramelized.

How to Make

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

Step 2

In a medium bowl, whisk together almond flour, oat flour, baking soda, and salt.

Step 3

Add melted butter, honey, coconut sugar, and vanilla. Stir until fully combined into a soft dough.

Step 4

Press about ⅔ of the dough firmly and evenly into the prepared pan to form the crust.

Step 5

Sprinkle chocolate chips evenly over the crust.

Step 6

Add mini marshmallows in an even layer on top.

Step 7

Crumble the remaining dough over the top, leaving some marshmallows peeking through for that classic s’mores look.

Step 8

Bake for 20–22 minutes, or until the top is golden brown and the marshmallows are toasty.

Step 9

Let cool completely in the pan to set (they’ll be gooey if you slice too early!). Use the parchment overhang to lift out, then cut into squares.

Expert Tips and Tricks for Perfect S’mores Bars

• Don’t Overmix the Dough: Once combined, stop mixing the crust dough to ensure a tender texture.
• Press Firmly: When pressing the ⅔ of the dough for the base, make sure it’s firm and even. This prevents crumbling when sliced.
• Even Toppings: Distribute the chocolate chips and marshmallows as evenly as possible to ensure every bite gets a good mix of filling.
• Golden, Not Burnt: Keep a close eye on the marshmallows during the last few minutes of baking. They can go from perfectly golden to burnt quickly! If they’re browning too fast, you can lightly tent the pan with foil.
• Cool Completely! This is crucial for clean slices. The bars will be very gooey straight out of the oven. Letting them cool completely allows the chocolate and marshmallows to set, making them much easier to cut into neat squares. Patience is key here!
• Parchment Paper is Your Best Friend: Don’t skip lining the pan with parchment paper, leaving an overhang. This makes lifting the entire batch out of the pan incredibly easy once cooled, preventing sticking and ensuring a clean removal.

Flavor Variations & Add-Ins

Here are some fun ways to enhance the flavor of your S’mores bars!

• Chocolate Choices: Experiment with milk chocolate chips, semi-sweet chocolate chips, or even a mix for different levels of sweetness. For an extra rich flavor, chopped dark chocolate chunks can be used.
• Nutty Crunch: Add a layer of chopped pecans or walnuts over the chocolate chips for added texture and a nutty flavor.
• Spice It Up: A pinch of cinnamon or a tiny dash of cayenne pepper in the crust dough can add a subtle warmth and complexity.
• Peanut Butter Love: Drizzle a little melted peanut butter over the chocolate chips before adding the marshmallows for a peanut butter s’mores twist.
• Caramel Swirl: A light drizzle of caramel sauce over the chocolate layer before baking would be a delicious addition.
• Toasted Coconut: Sprinkle some toasted shredded coconut over the marshmallows before baking for an extra tropical flair.

How to Serve & Store

Serving: These S’mores Bars are fantastic on their own, slightly warm, or at room temperature. They are perfect for:

• Dessert for any meal
• A sweet treat with coffee or tea
• School lunchboxes or work snacks
• Potlucks, picnics, and parties
• A cozy movie night treat

Storing:

Room Temperature: Once completely cooled, store the S’mores Bars in an airtight container at room temperature for up to 3-4 days. This keeps them from drying out and maintains their delicious gooeyness.

Refrigeration (Optional): If you prefer a firmer bar, you can store them in the refrigerator, but they might become a bit chewier. Let them come to room temperature for a few minutes before serving for the best texture.

Freezing: While not typically necessary, you could freeze these bars. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 1 month. Thaw at room temperature before enjoying.

Frequently Asked Questions (FAQs)

Equipment Needed

Pre-Cut Parchment Paper Sheets: These parchment paper sheets are great for baking these s’mores bars.

Pyrex 3 Glass Mixing Bowls: I always use these mixing bowls for this recipe.

Check out all of my kitchen favorites!

You May Also Enjoy

• Chocolate Marshmallow Cookies
• Chocolate Chip Marshmallow Cookies
• S’mores Pizza
• Nutty Buddies
• Millionaire’s Bars

If you make this recipe for s’mores bars, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! 

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S’mores Bars

Taste s'mores with no campfire needed! Gooey toasted marshmallows, rich melted chocolate, and a chewy, sweet crust combine for an irresistible s'mores experience in every bite. These S'mores Bars are the perfect treat!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 9 bars

Calories 393kcal

Author Addison LaBonte

Ingredients

For the crust:

• 1 ½ cups almond flour
• 1 cup oat flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter melted
• ⅓ cup honey
• 2 tbsp coconut sugar or brown sugar
• 1 tsp vanilla extract

For the filling:

• 1 ½ cups dark chocolate chips
• 2 cups mini marshmallows

Instructions

• First, preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
• In a medium bowl, whisk together almond flour, oat flour, baking soda, and salt.
• Add melted butter, honey, coconut sugar, and vanilla. Stir until fully combined into a soft dough.
• Press about ⅔ of the dough firmly and evenly into the prepared pan to form the crust.
• Sprinkle chocolate chips evenly over the crust.
• Add mini marshmallows in an even layer on top.
• Crumble the remaining dough over the top, leaving some marshmallows peeking through for that classic s’mores look.
• Bake for 20–22 minutes, or until the top is golden brown and the marshmallows are toasty.
• Let cool completely in the pan to set (they’ll be gooey if you slice too early!). Use the parchment overhang to lift out, then cut into squares.

Notes

• If you want to use gluten free four, use a total of 2 cups gluten free baking flour.
• Feel free to use your favorite marshmallows.
• Allow the bars to fully cool before slicing into.
• Check out all of my kitchen favorites!

Nutrition

Calories: 393kcal | Carbohydrates: 53g | Protein: 6g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 144mg | Potassium: 60mg | Fiber: 5g | Sugar: 19g | Vitamin A: 315IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 3mg

The post S’mores Bars appeared first on Organically Addison.

These simple Strawberry Crumb Bars have a buttery crust, sweet fresh strawberry filling, and a crunchy butter topping. They make a great snack for an afternoon, or to bring to a summer party, picnic, or potluck.

Why You’ll Love This Recipe

• Made with everyday ingredients and no fancy equipment, this recipe is perfect for bakers of all levels.
• These strawberry crumble bars are buttery and sweet!
• Whip up a batch in under an hour, ideal for last-minute cravings or potlucks.
• The buttery crumble topping offers a delightful contrast to the sweet and juicy strawberry filling.
• Feel free to use a combination of fresh berries to switch up the flavor.
• They are great for birthdays, BBQs, Fourth of July, Valentine’s Day, Christmas, and more.
• This recipe can be made gluten free. In addition, it is naturally nut free.
• Check out these Strawberry Brownies for another fruity dessert recipe!

Ingredients & Substitutes

These are the main ingredients and substitutions for these gluten free strawberry crumble bars. Scroll down to the recipe card for full ingredients list and instructions.

Both gluten free flour and regular flour work in this recipe. Since I am gluten free, I used gluten free flour. Bob’s Red Mill and King Arthur are two great brands.

Use melted unsalted butter. Dairy free butter works well too.

A little baking powder helps the crust rise slightly.

Pure maple syrup adds a natural sweetness. Feel free to use honey if needed.

A little vanilla extract adds a delicious homemade taste.

For the filling, use fresh berries. Do not use frozen berries.

A little tapioca flour helps thicken the filling. If needed, use cornstarch or arrowroot powder.

Lemon juice and lemon zest adds a bright and fresh flavor.

Lastly, a little pure maple syrup adds natural sweetness. Honey works well too.

Taste & Texture

Strawberry Crumble Bars have a beautiful balance between the juicy, sweet strawberries and the buttery, crunchy top and bottom layers.

The strawberries soften in the oven creating a jam-like layer that is both sweet and slightly tangy.

The crumble adds a slight crunch, giving you a delicious texture combo!

How to Make

Step 1

First, set your oven to 375 degrees Fahrenheit to heat up. Then, cover a 9-inch square pan with parchment paper.

Step 2

Start by making the shortbread crust. Mix all the crust ingredients in a bowl. Stir until the mixture looks like cookie dough.

Step 3

Press ¾ of this mixture evenly into the lined pan. Save the remaining ¼ for the topping. Use a fork to poke holes in the crust.

Step 4

Bake the crust for 8 minutes. Then, take it out of the oven.

Step 5

In a clean bowl, mix all the filling ingredients. For a smoother texture, mash the berries. Stir until everything is well combined.

Step 6

Pour the fruit mixture into the pan. Spread it out into an even layer.

Step 7

Sprinkle the remaining crust mixture on top of the fruit.

Step 8

Bake for 32 to 36 minutes, until the topping is lightly golden brown and the filling is bubbly around the edges.

Step 9

Take these strawberry crumble bars out of the oven. Let it cool in the pan for 1 hour, then carefully move it to a wire rack to cool completely.

Step 10

Finally, once completely cooled, cut into bars and enjoy!

Expert Tips for Success

Follow these tips and tricks to make the best strawberry crumble bars.

For the crust, use unsalted butter.

The crust dough should resemble sugar cookie dough.

Poke holes in the crust before baking.

Use fresh berries for the filling. Frozen berries will emit too much moisture while baking.

Bake until the bars are slightly bubbly along the edges.

Cool entirely before cutting into bars.

Flavor Variations & Add-Ins

Here are some fun ways to switch up the flavors of your strawberry crumble bars.

Want an extra chocolaty treat? Drizzle some melted chocolate over the cooled bars for a delicious twist.

Add chopped walnuts or pecans to the crumble topping for a delightful crunch and extra flavor.

Use different berries for the filling.

Sprinkle chocolate chips or white chocolate chips on top immediately after baking.

How to Serve & Store

These strawberry crumble bars are best enjoyed slightly warm, a la mode with a scoop of vanilla ice cream.

For storage, let them cool completely before cutting into squares.

Place them in an airtight container and refrigerate for up to 4 days.

Frequently Asked Questions (FAQs)

Equipment Needed

Pre-Cut Parchment Paper Sheets: Parchment paper is great for quick and easy removal from the pan.

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for these strawberry crumble bars.

Check out all of my kitchen favorites!

You May Also Enjoy

• Strawberry Cheesecake Cookies
• Blueberry Cheesecake Cookies
• Raspberry Cheesecake Cookies
• Berry Cake
• Gluten Free Strawberry Muffins

If you make this strawberry crumble bar recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Strawberry Crumble Bars

Bake these yummy Strawberry Crumble Bars for the ultimate summer dessert! These bars are made with a buttery shortbread crust, sweet gooey filling, and crumbly topping. They are delicious served warm with a scoop of vanilla ice cream!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 bars

Calories 374kcal

Author Addison LaBonte

Ingredients

Shortbread Crust

• 2 ¾ cups gluten free flour
• 1 cup melted unsalted butter
• ½ tsp baking powder
• ½ cup pure maple syrup
• 1 tsp vanilla extract

Filling

• 3 cups fresh strawberries or blueberries and raspberries
• 3 tbsp tapioca flour
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp pure maple syrup

US Customary – Metric

Instructions

• First, set your oven to 375 degrees Fahrenheit to heat up. Then, cover a 9-inch square pan with parchment paper.
• Start by making the shortbread crust. Mix all the crust ingredients in a bowl. Stir until the mixture looks like cookie dough.
• Press ¾ of this mixture evenly into the lined pan. Save the remaining ¼ for the topping. Use a fork to poke holes in the crust.
• Bake the crust for 8 minutes. Then, take it out of the oven.
• In a clean bowl, mix all the filling ingredients. For a smoother texture, mash the berries. Stir until everything is well combined.
• Pour the fruit mixture into the pan. Spread it out into an even layer.
• Sprinkle the remaining crust mixture on top of the fruit.
• Bake for 32 to 36 minutes, or until the topping is lightly golden brown and the filling is bubbly around the edges.
• Take it out of the oven. Let it cool in the pan for 1 hour, then carefully move it to a wire rack to cool completely.
• Finally, once completely cooled, cut into bars and enjoy!

Notes

• If you are not gluten free, feel free to use regular all purpose flour.
• If necessary, use honey instead of pure maple syrup.
• The crust dough should resemble classic sugar cookie dough.
• Feel free to use a combination of fresh berries for the filling.
• These bars are done baking when the filling is a little bubbly and the topping is slightly golden brown.
• Allow the strawberry crumble bars to fully cool before slicing.
• Store in an airtight container for up to 4 days at room temperature.
• Check out all of my kitchen favorites!

Nutrition

Calories: 374kcal | Carbohydrates: 44g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 188mg | Potassium: 60mg | Fiber: 4g | Sugar: 15g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

Love these strawberry crumble bars? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Strawberry Crumble Bars appeared first on Organically Addison.

These gluten free cheesecake bars are great for any time of the year. Feel free to use sliced strawberries or raspberries for another fun flavor!

Why You’ll Love This Recipe

• These blueberry cheesecake bars are much easier than a regular cheesecake.
• The crust is buttery and crumbly.
• In addition, the cheesecake filling is so creamy and smooth.
• The fresh blueberries add color, freshness, and sweetness.
• These bars are delicious straight from the fridge.
• Kids and adults love them!
• Feel free to use strawberries, raspberries, or blackberries instead.
• This recipe is gluten free as written.
• Depending on the shortbread cookies, they are also nut free.
• Check out these Blueberry Cheesecake Cookies for another delicious dessert recipe!

Ingredients & Substitutes

These are the ingredients and substitutions for these homemade blueberry cheesecake bars. Scroll down to the recipe card below for the recipe.

For the shortbread crust, use gluten free or regular shortbread cookies. I used Schar gluten free for this recipe. Process until crumbly.

Use unsalted melted butter in the crust. Mix together with the cookie crumbs.

For the filling, use room temperature cream cheese. Place on the kitchen counter at least 2 hours before baking.

A tablespoon of gluten free flour helps thicken the filling. If you are not gluten free, use all purpose flour.

Granulated sugar helps sweeten the filling. I have not tried this recipe using coconut sugar yet.

Eggs help bind the filling together. Do not substitute the eggs with flax eggs or chia eggs. If you are vegan, you will love this Vegan Blueberry Cheesecake!

Lemon zest adds a nice contrast to the blueberries.

Vanilla extract adds a warm and cozy flavor.

Fold in the fresh blueberries. Do not use frozen berries.

Lastly, top with powdered sugar once baked.

Taste & Texture

The bottom of these bars is a bit crunchy, giving you a nice contrast to the smooth and soft cheesecake layer on top. Then, the blueberries come in with a bit of tartness that is perfect with the sweet cheesecake.

These blueberry cheesecake bars are overall relatively sweet and fresh!

How to Make

Step 1

First, preheat oven to 325 degrees Fahrenheit.

Step 2

Combine the cookie crumbs and melted butter in a bowl. It should resemble wet sand. Line a 9 inch square pan with parchment paper. Press the cookie crumbs into the pan.

Step 3

To make the filling, add the room temperature cream cheese to a stand mixer. Beat until creamy. Then add in flour, sugar, lemon zest and vanilla. Beat until combined.

Step 4

Add the eggs. Beat until just combined.

Step 5

Fold in blueberries.

Step 6

Transfer batter to the pan. Sprinkle a few blueberries on top.

Step 7

Bake for 35 to 38 minutes or until the middle is set but still a little jiggly.

Step 8

Remove from oven. Cool in pan for 1 hour then refrigerate for at least 2 hours. Slice and top with powdered sugar if desired!

Expert Tips for Success

Follow these tips and tricks to make the best blueberry cheesecake bars.

Push the crust down well so it sticks together. It should have the texture of wet sand.

Make sure the cream cheese is warm and soft so you can mix it smoothly.

Bake until the bars are still a little jiggly.

Allow these blueberry cheesecake bars to fully cool before slicing into.

Flavor Variations & Add-Ins

These are some fun ways to switch up the flavor of your blueberry cheesecake bars.

Switch blueberries with strawberries or a berry mix for a new twist.

Sprinkle some chocolate chips into the cheesecake layer for extra sweetness.

Grate some orange peel into the mix for a sunny, tangy zing.

Substitute the shortbread cookie crumbles with graham cracker crumbs.

How to Serve & Store

How to Eat: These blueberry cheesecake bars are best cold, so chill them in the fridge before you dig in.

Storing Them: Keep them in the fridge in an airtight container for up to a week. If you want to keep them for longer, wrap them up well and pop them in the freezer – they’ll be good for a couple of months.

Frequently Asked Questions (FAQs)

Equipment Needed

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for these blueberry cheesecake bars.

Pre-Cut Parchment Paper Sheets: Parchment paper is great for quick and easy clean up.

Check out all of my kitchen favorites!

You May Also Enjoy

• Mini Oreo Cheesecakes
• Gluten Free Cheesecake
• Raspberry Cheesecake Cookies
• Strawberry Cheesecake Cookies
• Pumpkin Cheesecake Cookies

If you make this blueberry cheesecake bar recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Blueberry Cheesecake Bars

These blueberry cheesecake bars are your dream dessert! Simple to bake with creamy cheesecake, juicy blueberries and a delicious shortbread crust. Perfect for parties or a sweet treat at home!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 9 bars

Calories 379kcal

Author Addison LaBonte

Ingredients

Shortbread Crust

• 2 cups gluten free shortbread cookie crumbs
• 1 stick melted unsalted butter

Filling

• 16 ounces cream cheese room temperature
• 1 tbsp gluten free flour
• 1 cup white sugar
• 2 eggs
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Topping

• powdered sugar

US Customary – Metric

Instructions

• First, preheat oven to 325 degrees Fahrenheit.
• Combine the cookie crumbs and melted butter in a bowl. It should resemble wet sand. Line a 9 inch square pan with parchment paper. Press the cookie crumbs into the pan.
• To make the filling, add the room temperature cream cheese to a stand mixer. Beat until creamy. Then add in flour, sugar, lemon zest and vanilla. Beat until combined.
• Add the eggs. Beat until just combined.
• Fold in blueberries.
• Transfer batter to the pan. Sprinkle a few blueberries on top.
• Bake for 35 to 38 minutes or until the middle is set but still a little jiggly.
• Remove from oven. Cool in pan for 1 hour then refrigerate for at least 2 hours. Slice and top with powdered sugar if desired!

Notes

• Feel free to use gluten free or regular shortbread cookies. I used gluten free cookies.
• Press the crust down into the lined pan.
• Use room temperature cream cheese.  Do not use cold cream cheese.
• Mix the filling together until smooth and creamy but not overmixed.
• Bake until the filling is a little wobbly.
• Allow the bars to cool fully (and then refrigerate) before slicing into.
• Store in the fridge for up to 5 days.  Freeze for up to 30 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 379kcal | Carbohydrates: 28g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 253mg | Potassium: 97mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 1052IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 0.3mg

Love these blueberry cheesecake bars? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Blueberry Cheesecake Bars appeared first on Organically Addison.

The best part is that the whole family will love it, and it’s best enjoyed while the marshmallows and chocolate are still warm and gooey!

Why You’ll Love This Recipe

• This s’mores pizza is great for the whole family!
• Feel free to use homemade or store bought pizza crust.
• If using store bought pizza crust, this recipe takes only 20 minutes.
• No campfire needed!
• This recipe is made with only a few ingredients.
• Everyone always asks me for the recipe.
• This recipe is gluten free as written.
• Check out this S’mores Dip or these S’mores Bars for another fun summer dessert!

Ingredients & Substitutions

These are the main ingredients and substitutions for this s’mores pizza. Scroll down to the recipe card for full ingredients list and instructions.

Gluten-free pizza flour is a special flour blend that doesn’t contain gluten, used to make the pizza crust

Warm water elps to activate the yeast and create the dough.

Sugar eeds the yeast to help the dough rise.

Olive oil adds moisture and flavor to the dough.

Instant yeast leavens the dough, making it rise.

A little salt enhances the flavor of the dough.

Dark chocolate chips provide rich chocolate flavor for the topping.

Mini marshmallows add a gooey sweetness to the pizza.

Gluten-free graham cracker crumble gives a crunchy texture and classic s’mores taste.

Taste & Texture

This s’mores pizza tastes like s’mores on top of a doughy pizza crust! It is rich, sweet, and chocolaty.

The crust is soft and fluffy, the chocolate is smooth, the marshmallows are sticky and gooey, and finally, the graham crackers add a crunchy texture.

How to Make

Step 1

First, make the pizza crust. In the bowl of your stand mixer, add all of the pizza crust ingredients. Beat for 1 minute or until the dough is smooth and sticky.

Step 2

Scrape down the sides of the bowl. Cover the bowl with a towel and let rise for 60 minutes. Then, refrigerate for 30 minutes.

Step 3

Preheat the oven to 500 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 4

Divide the dough into two balls and save one for later use.

Step 5

Place one ball of dough on the piece of parchment paper. Grease your hands and press the dough into a 10 inch circle.

Step 6

Bake for 10 minutes. Remove the pan from the oven.

Step 7

Immediately top with the chocolate chips. Smooth into an even layer of melted chocolate. Then, sprinkle the marshmallows on top.

Step 8

Return to the oven for 5 to 7 minutes, or until the marshmallows have become toasted. If needed, use a kitchen torch or lighter to further toast the marshmallows.

Step 9

Remove from the oven. Lastly, top with graham cracker crumbles.

Expert Tips & Tricks

Follow these tips and tricks to make the best s’mores pizza.

I used King Arthur’s gluten-free Neapolitan pizza crust recipe.

The dough makes two crusts.

The gluten-free pizza flour has wheat, so don’t use this recipe if you avoid wheat.

The dough rises a bit but doesn’t double in size.

You can use milk or semisweet chocolate if you prefer.

How to Serve & Store

Serve this s’mores pizza hot and fresh from the oven! It goes well with milk, ice cream, coffee, and by itself.

Store in an airtight container for up to 48 hours.

Frequently Asked Questions

Equipment Needed

KitchenAid Stand Mixer: This stand mixer is great for making pizza dough.

USA Pan 3 Piece Cookie Sheet Set: These are my favorite pans for baking.

Pre-Cut Parchment Paper Sheets: Use parchment paper sheets for easy clean up.

Check out all of my kitchen favorites!

You May Also Like

• Chocolate Marshmallow Cookies
• Chocolate Chip Marshmallow Cookies
• Rice Krispie Cookies
• Nutty Buddies
• Millionaire’s Bars

If you make this recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! 

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S’mores Pizza

This S'mores Pizza is such a fun dessert! It features a thick soft pizza crust, smooth melted chocolate, marshmallows, and crumbled graham crackers. Kids and adults love it!

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 4 servings

Calories 449kcal

Author Addison LaBonte

Ingredients

Gluten Free Pizza Crust

• 2 ⅓ cups gluten free pizza flour see note
• 1 ¼ cups warm water
• 1 tbsp granulated sugar
• 1 tbsp olive oil
• 2 tsp instant yeast
• 1 tsp salt

Toppings

• 1 cup dark chocolate chips
• 2 cups mini marshmallows
• 1 cup gluten free graham cracker crumbles

US Customary – Metric

Instructions

• First, make the pizza crust. In the bowl of your stand mixer, add all of the pizza crust ingredients. Beat for 1 minute or until the dough is smooth and sticky.
• Scrape down the sides of the bowl. Cover the bowl with a towel and let rise for 60 minutes. Then, refrigerate for 30 minutes.
• Preheat the oven to 500 degrees Fahrenheit. Line a baking pan with parchment paper.
• Divide the dough into two balls and save one for later use.
• Place one ball of dough on the piece of parchment paper. Grease your hands and press the dough into a 10 inch circle.
• Bake for 10 minutes. Remove the pan from the oven.
• Immediately top with the chocolate chips. Smooth into an even layer of melted chocolate. Then, sprinkle the marshmallows on top.
• Return to the oven for 5 to 7 minutes, or until the marshmallows have become toasted. If needed, use a kitchen torch or lighter to further toast the marshmallows.
• Remove from the oven. Lastly, top with graham cracker crumbles.

Notes

• I used the gluten free Neapolitan pizza crust recipe from King Arthur.
• The dough makes enough for 2 pizza crusts.
• The gluten free pizza flour contains wheat.  It is gluten free, but it is not wheat free.  Do NOT make this recipe if you are wheat free.
• The pizza dough slightly grows in size while rising, but it does not double in size.
• Feel free to use milk or semisweet chocolate if needed.
• Store any leftovers in an airtight container for up to 48 hours at room temperature.

Nutrition

Calories: 449kcal | Carbohydrates: 49g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 606mg | Potassium: 137mg | Fiber: 7g | Sugar: 18g | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 6mg

Love this s’mores pizza? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post S’mores Pizza appeared first on Organically Addison.

Who would have thought cottage cheese would become popular again? Just like Greek yogurt, it has a thick, creamy texture and can be enjoyed sweet or savory. In addition, it’s also high in protein, making it the perfect secret ingredient for my homemade protein ice cream. Since it is blended, there are no curds!

It is not just a fad – cottage cheese ice cream is surprisingly delicious, packed with protein, and endlessly customizable.

Why You’ll Love This Recipe

Ingredients & Substitutes

These are the main ingredients and substitutions for this cottage cheese ice cream. Scroll down to the recipe card for the full ingredients list and instructions.

First, use full fat cottage cheese for the best texture. I love Good Culture cottage cheese.

Sweeten with honey or date syrup. Pure maple syrup works well too.

A little vanilla extract adds a homemade flavor.

A sprinkling of sea salt balances out the sweetness.

Lastly, blend in pitted dates for a little added flavor and texture!

Taste & Texture

This homemade cottage cheese ice cream has a smooth, soft-serve texture that’s surprisingly similar to traditional ice cream.

The tang of the cottage cheese is subtle and easily masked by your chosen flavors.

Overall, the texture is very similar to regular ice cream!

How to Make

Step 1

First, add the cottage cheese, honey, vanilla, and sea salt to a blender or food processor.

Step 2

Blend until smooth and creamy.  If needed, use a spatula to scrape down the sides of your blender.

Step 3

Then, add in the pitted dates.  Blend until the dates are still a little chunky.

Step 4

Transfer this mixture to a larger bowl or bread pan.  Add a honey drizzle on top if desired. Freeze for at least one hour for soft serve, or 4 hours for thicker ice cream.

Step 5

Finally, remove the from the freezer.  Scoop and serve!

Expert Tips for Success

Follow these tips and tricks to make the best cottage cheese ice cream.

Use full-fat cottage cheese for the creamiest texture. Low-fat versions will work, but the ice cream may be icier.

Since cottage cheese has a slightly savory note, don’t be shy with the sweetener. Honey, maple syrup, or date syrup are all great options. In addition, the dates add sweetness.

Do not fully blend the dates. The little flecks of dates add a burst of sweetness in every bite!

For a smoother texture, let the frozen mixture thaw slightly before eating.

To prevent rock-solid ice cream, stir the mixture every hour or so during freezing. This mimics the churning process in traditional ice cream makers.

Flavor Variations & Add-Ins

Get creative with your cottage cheese ice cream!

Fruity Fusion: Blend in frozen berries, mango, or peaches for a refreshing fruity twist.

Chocolate Craving: Cocoa powder, chocolate chips, or Nutella swirled in will satisfy your chocolate desires. Or, add pieces of my Cottage Cheese Brownies or my Cottage Cheese Cookies in it!

Go Nuts: For added texture and healthy fats, fold in chopped almonds, peanuts, or pistachios.

Spice Things Up: A pinch of cinnamon, nutmeg, or even a sprinkle of chili flakes can add a surprising depth of flavor.

How to Serve & Store

To serve, let the frozen cottage cheese ice cream sit at room temperature for 5 to 10 minutes before scooping for best results.

Serve by itself, with gluten free ice cream cones, or with a warm brownie! I also love it with Baked Peaches. Check out all of these Gluten Free Dessert Recipes.

Store leftover cottage cheese ice cream in an airtight container in the freezer for up to a week.

Frequently Asked Questions (FAQs)

Equipment Needed

Vitamix Blender: I love this high powered blender for making this cottage cheese ice cream!

Check out all of my kitchen favorites!

You May Also Enjoy

• Healthy Snickers Smoothie
• Chocolate Covered Pecans
• Butter Pecan Ice Cream
• Mint Chocolate Chip Nice Cream
• Avocado Banana Smoothie

If you make this cottage cheese ice cream recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more sweet treats, check out these Dessert Recipes.

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Cottage Cheese Ice Cream

Love ice cream but want something healthy and high in protein? This cottage cheese ice cream is creamy, full of protein, and keeps you full. Make any flavor you like, right at home in minutes!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Freezing Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4 scoops

Calories 225kcal

Author Addison LaBonte

Ingredients

• 16 ounces cottage cheese
• ⅓ cup honey or date syrup
• 1 tsp vanilla extract
• ½ tsp sea salt
• 5 pitted dates

US Customary – Metric

Instructions

• First, add the cottage cheese, honey, vanilla, and sea salt to a blender or food processor.
• Blend until smooth and creamy. If needed, use a spatula to scrape down the sides of your blender.
• Then, add in the pitted dates. Blend until the dates are still a little chunky.
• Transfer this mixture to a larger bowl or bread pan.  Add a honey drizzle on top if desired. Freeze for at least one hour for soft serve, or 4 hours for thicker ice cream.
• Finally, remove from the freezer. Scoop and serve!

Notes

• For the creamiest ice cream, use full fat cottage cheese.
• If desired, replace the honey with pure maple syrup or date syrup.
• Blend the dates until they are mostly broken up, but still a little chunky.
• For soft serve, freeze for one hour.
• For more traditional ice cream, freeze for up to 4 hours.
• Store covered in the freezer for up to 2 weeks.
• Check out all of my kitchen favorites!

Nutrition

Calories: 225kcal | Carbohydrates: 25g | Protein: 54g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 649mg | Potassium: 192mg | Fiber: 1g | Sugar: 32g | Vitamin A: 160IU | Vitamin C: 0.2mg | Calcium: 100mg | Iron: 0.3mg

Love this healthy cottage cheese ice cream? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Cottage Cheese Ice Cream appeared first on Organically Addison.

Why You’ll Love This Recipe

• The tangy lemon zest and juice complement the sweetness of the blueberries beautifully, creating a refreshing and satisfying flavor.
• This lemon blueberry bread is incredibly moist and tender.
• It is bursting with plump fresh blueberries.
• The lemon and blueberry combination is so tasty!
• This recipe comes together quickly and easily, making it perfect for beginner bakers or busy weeknights.
• The blueberry frosting is unique and unforgettable.
• This bread can be made with gluten free flour. In addition, it is nut free.
• Check out these Lemon Blueberry Cookies for another delicious dessert!

Ingredients & Substitutes

These are the main ingredients and substitutions for this lemon blueberry bread with frosting. Scroll down to the recipe card for the full ingredients list and instructions.

First, use fresh lemon zest and lemon juice for the best flavor.

Granulated sugar adds the sweetness. I have not tried this recipe using coconut sugar but it should work. I have tested it with monk fruit and it did not come out as well.

For these photos, I used gluten free flour. If you are not gluten free, all purpose flour works fine.

Baking soda helps leaven the bread.

A little sea salt balances out the sweetness and acidity.

Use slightly softened unsalted butter. I put it on my kitchen counter about an hour before baking. If you forget to do this, microwave the butter for 10 seconds to soften it.

Three eggs help bind the bread together. If you are egg free, try this Vegan Banana Bread instead.

Use regular or dairy free milk to help thin out the batter.

Use fresh blueberries instead of frozen or thawed. Toss in a little flour to prevent them from sinking to the bottom of the bread.

For the frosting, mix together vanilla frosting and blueberry jam.

Taste & Texture

This lemon blueberry bread is soft, moist, and sweet.

The acidity of the lemon perfectly balances the sweetness of the blueberries.

Texture wise, it is incredibly moist and soft, with the blueberries adding a slight juiciness.

In addition, the blueberry frosting adds a smooth, sweet layer on top. It is ultra creamy!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit.  Line an 8 inch by 4 inch bread pan with parchment paper.

Step 2

In a large bowl, combine the lemon zest, sugar, gluten free flour, baking soda, and sea salt.  Stir together.

Step 3

Using a hand mixer, add in the butter.  Mix until crumbly and until no clumps of butter remain.

Step 4

Then, add in the eggs, lemon juice, and milk.  Stir.

Step 5

Toss the blueberries in 1 tablespoon of gluten free flour.  Then, carefully fold it into the batter.

Step 6

Transfer the batter into the prepared pan.  Smooth into an even layer.

Step 7

Bake for 50 minutes or until a toothpick inserted comes out clean.  Allow the bread to fully cool before making the frosting.

Step 8

Once the bread has cooled completely, make the frosting.  Combine the vanilla frosting and jam in a small bowl.  Frost the bread and slice!

Expert Tips for Success

Follow these tips and tricks to make the best lemon blueberry bread.

Use fresh lemon juice and zest for the ultimate flavor. This is much better than using lemon extract or bottled lemon juice.

Coating the blueberries in a bit of flour before folding them into the batter helps prevent them from sinking to the bottom of the loaf.

Do not overmix the bread batter.

Line the loaf pan with parchment paper for easy removal and clean up.

Do not bake too long! The bread will have puffed up in the middle.

Use a toothpick to determine if the bread is finished baking. Insert a toothpick into the center of the bread. If it comes out with only a few moist crumbs, then the lemon blueberry bread is done baking.

Flavor Variations & Add-Ins

Here are some fun ways to switch up the flavors of your lemon blueberry bread.

Spice it Up: Add a pinch of cinnamon, nutmeg, or cardamom for a warm twist.

Go Nuts: For extra crunch, fold in chopped walnuts, pecans, or almonds.

Lemon Glaze: Drizzle a simple lemon glaze over the top of the cooled bread for an extra burst of citrus flavor. Mix together powdered sugar and lemon juice to make this.

White Chocolate Chips: For a decadent treat, add white chocolate chips to the batter. You will have delicious white chocolate lemon blueberry bread.

How to Serve & Store

Let it Cool: Allow the lemon blueberry bread to cool completely in the pan before slicing and serving. This will ensure a clean cut.

Serve for breakfast with eggs and bacon, or as a sweet treat with whipped cream!

Storage: Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Frequently Asked Questions (FAQs)

Equipment Needed

Pre-Cut Parchment Paper Sheets: Use parchment paper for easy clean up and removal.

Pyrex 3 Glass Mixing Bowls: Mix the lemon blueberry bread batter in this bowl.

Banana Bread Pan: I use this pan every single time I bake quick bread!

Check out all of my kitchen favorites!

You May Also Enjoy

• Lemon Brownies
• Protein Banana Bread
• Coconut Flour Banana Bread
• Pumpkin Banana Bread
• Lemon Poppy Seed Cake

If you make this lemon blueberry bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Lemon Blueberry Bread

This lemon blueberry bread is soft, thick, moist, and perfectly sweet! The lemon and blueberry combination is incredibly delicious. This loaf is great for breakfast, brunch, an afternoon snack, or dessert. You will love the creamy blueberry frosting!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 392kcal

Author Addison LaBonte

Ingredients

Bread

• 1 tbsp lemon zest
• 1 cup granulated sugar
• 1 ¼ cups gluten free flour or all purpose flour
• 1 tsp baking soda
• ½ tsp sea salt
• ¾ cup unsalted butter slightly softened
• 3 eggs
• 1 tbsp lemon juice
• 3 tbsp milk dairy free or regular
• 1 cup fresh blueberries

Frosting

• 1 cup vanilla frosting
• ¼ cup blueberry jam

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread pan with parchment paper.
• In a large bowl, combine the lemon zest, sugar, gluten free flour, baking soda, and sea salt. Stir together.
• Using a hand mixer, add in the butter. Mix until crumbly and until no clumps of butter remain.
• Then, add in the eggs, lemon juice, and milk. Stir.
• Toss the blueberries in 1 tablespoon of gluten free flour. Then, carefully fold into the batter.
• Transfer the batter into the prepared pan. Smooth into an even layer.
• Bake for 50 minutes or until a toothpick inserted comes out clean. Allow the bread to fully cool before making the frosting.
• Once the bread has fully cooled, make the frosting. Combine the vanilla frosting and jam in a small bowl. Frost the bread and slice!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Use fresh lemon zest and juice for the best flavor.
• Use a hand mixer or stand mixer to beat the butter into the batter.
• Tossing the blueberries with the flour helps prevent them from sinking.
• Bake until a toothpick inserted comes out clean.
• Store leftovers in an airtight container for up to 4 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 392kcal | Carbohydrates: 54g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 353mg | Potassium: 72mg | Fiber: 3g | Sugar: 51g | Vitamin A: 641IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg

Love this lemon blueberry bread? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Lemon Blueberry Bread appeared first on Organically Addison.

Why You’ll Love This Recipe

• These lemon raspberry bars are sweet and tart.
• They are bright, fresh, and flavorful.
• These bars are great for spring and summer.
• The shortbread crust is buttery and delicious.
• In addition, the lemon raspberry filling is gooey, creamy, and smooth!
• You will love this Lemon Blueberry Bread too!
• This recipe is gluten free, but can also be made with regular flour if needed.
• They are fun for entertaining family and friends.
• Check out these Gluten Free Lemon Bars for another dessert recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for these homemade lemon raspberry bars. Scroll down to the recipe card for the full ingredients list and instructions.

For the crust, use unsalted butter at room temperature. It should be a little soft to the touch but not melted.

Beat the butter and granulated sugar together until creamy. Granulated sugar adds the sweetness.

A little vanilla extract adds a cozy homemade flavor.

Lemon zest adds a delicious lemon flavor to the shortbread crust.

Use gluten free flour. I love King Arthur Flour and Bob’s Red Mill. If you are not gluten free, feel free to use all purpose flour.

For the filling, the three eggs help bind everything together. Do not replace the eggs.

Mashed raspberries add flavor, freshness, and color. I have not tried this recipe using thawed out frozen berries. If you try that, I would suggest squeezing out the excess moisture.

Lemon juice and zest add so much flavor to the filling.

Lastly, garnish the lemon raspberry bars with powdered sugar if desired.

Taste & Texture

These lemon raspberry bars have a buttery shortbread crust and sweet lemon raspberry filling!

They are bright, fresh, sweet, and tart.

These bars are chewy, gooey, and so delicious!

How to Make

Step 1

First, preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.

Step 2

Make the shortbread crust layer. In the bowl of a stand mixer, add the softened butter, sugar, vanilla, and lemon zest. Beat for 1 minute or until combined.

Step 3

Then, add in the gluten free flour. Stir until a thick dough forms.

Step 4

Press this dough into an even layer in the prepared pan. Bake for 20 minutes or until the edges are lightly golden brown and the middle is set.

Step 5

While the shortbread is baking, make the filling. In a bowl, combine the gluten free flour and sugar. Stir together.

Step 6

Then, stir in the eggs, mashed raspberries, lemon juice, and lemon zest. Stir together.

Step 7

Once the shortbread is done baking, remove from the oven. Pour the filling mixture on top.

Step 8

Bake for 20 minutes or until the middle is mostly set.

Step 9

Finally, remove the lemon raspberry bars from the oven. Allow the bars to cool completely before slicing and serving. To speed this up, chill in the fridge. Garnish with powdered sugar, slice into bars, and enjoy!

Expert Tips & Tricks

Follow these tips and tricks to make the best lemon raspberry bars.

First, cream together the butter and sugar until no clumps of butter remain.

Use a stand mixer or electric hand mixer to make the crust.

For the best flavor, use fresh lemon juice and zest.

Do not bake too long. These bars are done baking when they are only sightl jiggly when you shake the pan.

Allow these lemon raspberry bars to fully cool before slicing into. They are gooey!

How to Serve & Store

Serve these lemon raspberry bars once cooled. Top with powdered sugar and serve!

They pair well with whipped cream, vanilla ice cream, coffee, and tea.

I love serving them with these Lemon Brownies!

Store in an airtight container for up to 3 days at room temperature.

Frequently Asked Questions (FAQs)

Equipment Needed

Hand Mixer: This hand mixer is great for making the shortbread layer.

KitchenAid Stand Mixer: For a more high powered option, I love this stand mixer.

Pre-Cut Parchment Paper Sheets: Parchment paper is necessary to prevent sticking.

Pyrex 3 Glass Mixing Bowls: I use these mixing bowls every time I bake.

Check out all of my kitchen favorites!

You May Also Like

• Lemon Ricotta Cookies
• Candied Lemon Slices
• Gluten Free Lemon Cookies
• Lemon Blueberry Cookies
• Vegan Lemon Cookies

If you make this lemon raspberry bar recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Lemon Raspberry Bars

These lemon raspberry bars have a thick shortbread crust and gooey filling! They are bright, fresh, flavorful, tart, and sweet. These bars are perfect for springtime, summer, Easter, Mother's Day, and more!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 16 bars

Calories 251kcal

Author Addison LaBonte

Ingredients

Shortbread Crust

• 1 cup unsalted butter room temperature
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 2 cups gluten free flour see note

Lemon Raspberry Filling

• ½ cup gluten free flour
• 1 cup granulated sugar
• 3 eggs
• ¾ cup mashed raspberries
• ½ cup lemon juice
• 1 tbsp lemon zest
• powdered sugar optional garnish

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.
• Make the shortbread crust layer. In the bowl of a stand mixer, add the softened butter, sugar, vanilla, and lemon zest. Beat for 1 minute or until combined.
• Then, add in the gluten free flour. Stir until a thick dough forms.
• Press this dough into an even layer in the prepared pan. Bake for 20 minutes or until the edges are lightly golden brown and the middle is set.
• While the shortbread is baking, make the filling. In a bowl, combine the gluten free flour and sugar. Stir together.
• Then, stir in the eggs, mashed raspberries, lemon juice, and lemon zest. Stir together.
• Once the shortbread is done baking, remove from the oven. Pour the filling mixture on top.
• Bake for 20 minutes or until the middle is mostly set.
• Finally, remove the pan from the oven. Allow the bars to cool completely before slicing and serving. To speed this up, chill in the fridge. Garnish with powdered sugar, slice into bars, and enjoy!

Notes

• If you are not gluten free, feel free to use regular flour.
• The shortbread crust dough will be pretty thick.
• Use fresh raspberries.  Mash them with a fork.
• Do not bake too long.
• The bars are done baking when they are mostly set in the center.  If you shake the pan, the middle will slightly jiggle.
• Allow the bars to fully cool before slicing into.
• Store leftovers at room temperature in an airtight container for up to 3 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 251kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 14mg | Potassium: 24mg | Fiber: 2g | Sugar: 20g | Vitamin A: 400IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg

Love these lemon raspberry bars? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Lemon Raspberry Bars appeared first on Organically Addison.

Why You’ll Love This Recipe

• This raspberry bread is quick and easy to make.
• Everything comes together in one mixing bowl.
• Great for any time of the day!
• The raspberries add sweetness and tartness.
• The dark chocolate is rich and indulgent.
• This recipe can be made with gluten free ingredients. In addition, it can be easily made dairy free.
• Check out these Raspberry Cookies for another fruity dessert!

Ingredients & Substitutes

These are the main ingredients and substitutions for raspberry bread. Scroll down to the recipe card for full ingredients list and instructions.

Use ripe bananas for this recipe. They are more naturally sweet. Look for bananas that are brown or brown spotted.

Use only one egg. I have not tried this specific recipe without eggs. Try this Vegan Banana Bread if you are egg-free.

Vanilla extract adds a homemade flavor.

Melted coconut oil acts as the baking fat. If needed, replace this with melted butter.

For the flour, use either all-purpose flour or gluten free flour. Both work equally well!

I love using coconut sugar for a refined sugar free sweetener. If needed, use brown sugar.

Baking soda and baking powder both help leaven this bread.

Sea salt balances out all of the flavors.

Chopped dark chocolate adds richness and indulgence. Feel free to use regular chocolate chips if desired.

Lastly, use fresh raspberries. Do not use frozen raspberries.

Taste & Texture

This raspberry bread has a sweet and tangy flavor, with a burst of fresh raspberries in every bite. The dark chocolate adds a rich flavor.

The bread is moist and tender. It is very soft!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit.  Line a bread pan with parchment paper.

Step 2

Add the mashed bananas, egg, melted coconut oil, and vanilla to a bowl.  Stir together.

Step 3

Then, add in the flour, coconut sugar, baking soda, baking powder, and sea salt.  Stir until a thick batter forms.

Step 4

Carefully fold in the chopped dark chocolate and fresh raspberries.

Step 5

Transfer the batter to the lined pan.  Smooth into an even layer.

Step 6

Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.

Step 7

Lastly, remove the pan from the oven. Once fully cooled, slice and serve this raspberry bread.

Expert Tips for Success

Here are a few tips to make sure your raspberry bread turns out perfectly.

Use fresh raspberries.  Frozen raspberries will make the bread a little bit mushy.

Use either all-purpose flour or gluten free flour. Both work well.

If your bread is browning too quickly, tent it with aluminum foil.

Do not bake too long. This raspberry banana bread is done when a toothpick inserted comes out clean.

Let the bread cool completely before slicing it.  This will help prevent the berries from bleeding.

Flavor Variations & Add-Ins

There are many ways to flavor this raspberry bread. Here are a few ideas.

Add a teaspoon of lemon zest to the batter for a brighter flavor.

Stir in a handful of chopped nuts, such as walnuts or pecans.

Use chocolate chips instead of chunks.

Add a streusel topping made with brown sugar, oats, and chopped nuts.

Feel free to replace the raspberries with strawberries, blueberries, or blackberries.

How to Serve & Store

Raspberry bread is best served fresh. Serve it alone or with a breakfast spread.

Feel free to serve it with butter, peanut butter, or almond butter.

However, it can also be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Frequently Asked Questions (FAQs)

Equipment Needed

Pre-Cut Parchment Paper Sheets: These parchment paper sheets prevent sticking.

Pyrex Glass Measuring Cups: I love these glass measuring cups for baking recipes.

Bread Pan: I use this bread pan every time I bake this raspberry bread!

Check out all of my kitchen favorites!

You May Also Enjoy

• Pumpkin Chocolate Chip Bread
• Healthy Zucchini Bread
• Gluten Free Pumpkin Bread
• Healthy Banana Bread
• Gluten Free Banana Bread

If you make this raspberry bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  Check out these Breakfast Recipes for more great ideas.

Print

Raspberry Bread

This raspberry bread is light and fluffy! The chocolate and raspberry combination is rich and decadent. This quick bread is simple and easy to make. Enjoy it for breakfast, brunch, a snack, or dessert!

Course Breakfast, Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 slices

Calories 235kcal

Author Addison LaBonte

Ingredients

• 1 ½ cups mashed ripe bananas
• 1 egg
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1 ½ cups flour regular or gluten free
• ¼ cup coconut sugar or brown sugar
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp sea salt
• ½ cup chopped dark chocolate
• ½ cup fresh raspberries

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
• Add the mashed bananas, egg, melted coconut oil, and vanilla extract to a mixing bowl. Stir to combine.
• Then, add in the flour, coconut sugar, baking soda, baking powder, and sea salt. Stir to combine. The batter will be thick.
• Carefully fold in the chopped dark chocolate and fresh raspberries.
• Transfer the bread batter to the lined pan. Smooth into an even layer.
• Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
• Lastly, remove the pan from the oven. Once fully cooled, slice and serve this raspberry bread.

Notes

• Use ripe bananas.  The bananas should be brown or brown spotted.
• Feel free to replace the melted coconut oil with melted butter or olive oil.
• Both regular all-purpose flour and gluten free flour can be used.
• Brown sugar can replace coconut sugar if needed.
• Do not over bake.  Insert a toothpick into the bread.  If it comes out clean, the bread is done baking.
• Allow the bread to cool before slicing into.
• Store in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 235kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 287mg | Potassium: 224mg | Fiber: 3g | Sugar: 10g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 3mg

Love this easy recipe for raspberry bread? You can sign up here to receive healthy meal plans, exclusive new recipes, and updates!

The post Raspberry Bread appeared first on Organically Addison.