25 Summer Desserts to Enjoy In The Sun
Summer is finally here and we're all getting the chance to enjoy those few beautiful sunny days we get here in the Pacific Northwest. With summer comes the opportunity to enjoy dinner outside with all our favorite people (and foods)! And nothing tops off a beautiful after-dinner sunset quite like a seasonally-appropriate dessert.
Whether you consider yourself a pie person, an ice cream person, or an I'll-eat-anything-sweet person, we've found some of our favorite summer desserts that celebrate the bounty of fresh, local fruit we have arriving in the Co-op every week.
Pies & Cobbler
Nothing shouts summer like a just-baked pie or a big bowl of fresh berries with crumbly goodness on top. Here are our favorite summer pie and cobbler recipes.
Photo Courtesy of Co+op
Berry Cobbler
When you have a whole mess of berries on your hands and have already enjoyed them by the bowlful, a simple cobbler is a fool-proof way to savor the rest of them.
This berry cobbler calls for whatever fresh berries you have on hand, as well as some common baking ingredients.
Ingredients
5 cups berries, washed and dried
1/2 cup sugar, divided
1/2 cup whole wheat pastry flour
1/2 cup unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3/4 cup plain Greek yogurt, fat-free
1/4 cup butter, melted
Directions
Preheat the oven to 375 degrees F. Butter a 9-inch square baking pan. Spread the berries in the pan, and sprinkle on the first 1/4 cup of sugar.
In a medium bowl, stir the whole wheat pastry flour and unbleached flour, remaining 1/4 cup sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the egg with the yogurt, then whisk in the melted butter.
Stir the yogurt mixture into the flour mixture, just until combined. Spoon by 2 tablespoon-sized dollops over the fruit, covering the fruit evenly.
Bake for 35-40 minutes, until bubbly and golden. Let cool for five minutes before serving.
Recipe and photo adapted from Co+op
Stone Fruit Cobbler
Here's another cobbler recipe that utilizes any variety of stonefruit you might have kicking around in your refrigerator or root cellar.
This recipe calls for common baking ingredients and is a good option when you want to use your fruit before it gets too ripe without having to create a pie.
Photo Courtesy of Feasting at Home
Lemon Cloud Pie
Some pies are chunky and saucy, while other are light and airy.
And considering this pie is called a "cloud pie", you can imagine just how light and airy it is!
This recipe calls for just 7 ingredients and results in a pie that's the perfect cool and refreshing dessert for hot summer days.
Photo Courtesy of Half Baked Harvest
Double Strawberry Pretzel Pie
Yes, this recipe is super easy to make and is unbelievably decadent and delicious. It's one of those pies where you'll want to call in backup to eat it all because it's just that sweet.
Usually, the crust is what makes a pie particularly time-consuming, but here all you'll need to do is crush up pretzels, combine them with maple syrup, and press them into the pan.
This pie is sweet, salty, crunchy, creamy, and will be the star of the show at your next get-together.
Photo Courtesy of Co+op
Blueberry Pie
Here's a classic pie that's a great way to enjoy Northwest-grown blueberries while they're in season!
This recipe walks you through how to create a lattice-style design on your pie, but feel free to use your favorite method if you prefer!
Top off your pie with a scoop of our own small-batch vanilla ice cream or whip up some homemade cream.
Photo Courtesy of Feasting at Home
Farm Style Peach Skillet Galette
Though this dessert is almost more of a galette than a pie, it's delicious all the same, especially with in-season local peaches.
You could also adapt this recipe to use apples, plums, or another stone fruit you prefer.
Frozen Margarita Pie
Because sometimes you want to skip the drink altogether and enjoy that limey tequila flavor in a pie!
This frozen margarita pie is a similar recipe to the strawberry pretzel pie previously mentioned, featuring an easy to make crust and a creamy filling.
Freezing the pie overnight helps to maintain the overall structure of the pie so it isn't a big mess when you try and put your fork into it.
Find the full recipe at Bon Appetit
Tarts & Bars
Tarts and bars are easier to make than cake or pie, and they don't require you to have the oven on for nearly as long, which makes them the perfect dessert option for a hot and sunny day.
They're also super easy to transport, making them a good potluck item.
Photo Courtesy of Co+op
Strawberry Lemon Bars
Lemon bars are sweet, tangy, and just the right amount of tart.
But when you incorporate strawberries into the mix, they're even sweeter and are reminiscent of a tall glass of strawberry lemonade. It's the best of summer all in one bite!
Ingredients
For the Crust
1 3/4 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 cup powdered sugar
1 stick butter, sliced
1/4 cup cold water
For the Filling
2 cups fresh strawberries (or frozen strawberries, thawed, with juices)
3/4 cup fresh lemon juice
1 tablespoon fresh lemon zest
1 1/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
5 large eggs
1 large egg yolk
For the Glaze
1 cup powdered sugar
2 tablespoons milk
Directions
Preheat the oven to 350°F.
In a food processor, combine the whole wheat flour, salt, and 1/2 cup powdered sugar. Pulse to mix. Add the butter slices and pulse until crumbly. Drizzle in the water and pulse to make a crumbly dough. Press into a 9x13 baking pan (preferably metal) to form an even crust on the bottom. Bake for 15 minutes, until lightly toasted.
Rinse the processor, then place the berries in the processor bowl and purée completely (if using frozen berries, let them thaw and add along with juices). Add the lemon juice, zest and sugar and process to mix. Add the all-purpose flour, salt, eggs, and egg yolk and process until smooth and well-mixed. Pour over the crust.
Bake for about 25 minutes, until the bars are just set. Let cool on a rack.
When the bars are completely cooled, place 1 cup powdered sugar in a cup and stir in the milk with a fork. Drizzle the powdered sugar mixture across the bars, then let set for 10 minutes before slicing into bars.
To store, keep tightly covered in the refrigerator for up to a week.
Photo Courtesy of Co+op
Fresh Berry Cream Tartlets
These fresh berry cream tartlets are super tasty and pretty darn cute, too!
As with any berry dessert, feel free to use whatever you have on hand and skip whatever you don't have on hand or just don't like.
The crunchy cookies crust and creamy crème fraîche filling for these are pretty fool-proof, and they balanced each other out perfectly.
Photo Courtesy of Half Baked Harvest
No-Fuss Lemon Tart
Lemon is such a good ingredient for summer desserts because it's bright and refreshing with loads of flavor.
This no-fuss lemon tart is also super simple, calling for just 4 simple base ingredients and a few other flavorful extras.
Enjoy it all by itself or top it off with in-season berries.
Photo Courtesy of Half Baked Harvest
Sweet Peach Rose Tart
This tart is more like a work of art and a total show stopper!
Thinly sliced peaches are covered in thyme honey and then rolled up into a rosette shape to create a pie that's absolutely beautiful!
The crust is made out of store-bought puff pastry, so you can really focus on the artistry of the topping.
Photo Courtesy of Sally’s Baking Addiction
Raspberry Bars
Raspberries are a little tart and a little sweet, and pair well with creamy ingredients like ice cream, whipped cream, and cream cheese.
These raspberry bars incorporate cream cheese and milk with fresh raspberries to create a bar that's well-balanced with contrasting sweet and tangy flavors.
Photo Courtesy of Bob’s Red Mill
Cherry Lime Butter Bars
Sweet cherries and zesty lime balance one another out in these buttery dessert bars from Bob's Red Mill.
These bars are inspired by chewy-ooey "cake" of the 1950s, but are modernized with a gluten-free twist.
These bars are the perfect summer dessert when cherry season hits.
Find the full recipe at Bob's Red Mill
Ice Cream & Sorbet
Summer just isn't summer without ice cream. It's even more special when you make it in your own kitchen!
Photo Courtesy of Co+op
Raspberry Agave Sorbet
Sorbet is the lighter, easier to make, healthier cousin to ice cream. It satisfies that sweet tooth craving without all the extras.
This sorbet features tangy raspberries and subtly-sweet agave and doesn't have added sugar.
Ingredients
12 ounces frozen or fresh raspberries
1/2 cup light agave syrup
1/2 cup water
1/2 teaspoon vanilla
Directions
If using an ice cream maker, have it chilled and ready to go (if using the freezer method, have an ice cube tray or cookie tin lined with parchment paper ready to go). Place a fine wire screen strainer over a bowl, which you'll use to strain the raspberry puree.
In a food processor or blender, puree the raspberries until smooth. Use a rubber spatula to scrape the puree into the wire strainer, and then to press the puree through. Scrape and move the fruit pulp until all you have left are seeds. You should have about one cup of puree. Stir in the agave, water and vanilla, then chill until very cold.
Use the ice cream maker to freeze the sorbet. If desired, transfer to a storage tub and freeze until ready to use. (If using the freezer method, pour the sorbet mixture into the ice cube trays or onto the parchment lined cookie tray and freeze. Break the frozen sorbet mixture into chunks, if using a cookie tray, and puree the chunks in a food processor before serving.)
Recipe and photo adapted from Co+op
Almond and Raspberry Swirl Ice Cream
Sweet almond extract balances out tart and juicy raspberries in this simple ice cream recipe.
Heavy cream and sweetened condensed milk produce an ice cream that's super creamy and thick.
This ice cream is also no-churn, making it that much easier to bring together.
Watermelon Sorbet
If you bought some watermelon and didn't eat it all right away, save some of it for this sorbet!
All you'll need is 6 cups of fresh watermelon, some sugar, water, and lime juice to add a zesty element.
This recipe doesn't require any fancy ice cream making tools, though you will need a food processor.
Peach-Blueberry Ice Cream
Celebrate the best flavors of the season with this peach-blueberry ice cream!
This recipe is a little more involved than the other ice cream recipes listed, and you will need an ice cream maker.
But with that said, this ice cream turns out creamy and flavorful with lots of delicious juicy chunks of fresh peaches and blueberries.
Strawberry Basil Ice Cream
There's something about strawberries and basil that balance one another out so well.
Sweet and a little herby, this ice cream is refreshing and cooling on those hot summer days.
This recipe creates more of a custard-style ice cream, and you don't need an ice cream maker to bring it together.
Find the full recipe at Fine Cooking
Other Sweet Treats
And here are the recipes dedicated to those who don't have a particular dessert preference, but just like filling that sweet tooth.
Photo Courtesy of Co+op
Fruit Pizza
Pizza might not be the healthiest food, but fruit pizza, on the other hand, might be one of the healthiest desserts. And kids and adults alike love the idea of eating a dessert pizza!
This recipe is fairly simple and straight-forward, and you can really use whatever fruit you have on hand.
Ingredients
For the Custard
2 cups unbleached flour
2/3 cup sugar
3/4 teaspoon fine salt
2 sticks unsalted butter, 1-inch slices
2 large egg yolks
For the Frosting
12 oz. cream cheese, room temperature
2 teaspoons vanilla
1 cup powdered sugar
For the Toppings
8 medium strawberries, sliced
2 large kiwis, peeled, sliced
1/2 cup blueberries
1 small mango, peeled, pitted and sliced
Directions
Preheat oven to 325°F. Line a 12-inch round pizza pan or a sheet pan with parchment.
In a food processor, combine the flour, sugar and salt and pulse to mix. Add the butter and egg yolks and pulse until a crumbly dough starts to form; don't overmix. Transfer to a bowl and knead gently into a stiff dough. Form into a disk. Place the disk in the center of the parchment-lined pan.
Flatten the dough with your palms to make an 11-inch round. Prick all over with a fork. Bake for 30 minutes, until golden brown around the edges.
Cool on a rack.
In a food processor, place the cream cheese and process until no lumps remain, scraping down and repeating as needed. Add the vanilla and powdered sugar and process until smooth. Spread over the cooled crust (make sure the crust is completely cooled before adding the topping).
Arrange the fruit over the crust. Use a pizza cutter or chef's knife to cut into wedges. Serve.
Keeps, tightly covered, in the refrigerator for a day.
Photo Courtesy of Co+op
Apple Raspberry “Nachos”
Here's another junk food turned healthy dessert!
Apples act as the chips while chocolate drizzle acts as the cheese in these dessert nachos.
Top these off with whatever crunchy toppings you like, whether that be coconut shreds, chopped almonds, or chocolate chips.
Photo Courtesy of Co+op
Grilled Fruit Kebabs
If you're already doing some grilling, you might as well toss these kebabs on the BBQ, too!
Grilled fruit is a delicious, healthy dessert to enjoy after your outdoor dinner, and you can use all sorts of different melons, stone fruits, and pineapple.
Strawberry "Nutella" S'mores
Keep the good eatin’ going all weekend long with this fruity twist on an American classic: s’mores!
Chocolate hazelnut spread takes the place of a chocolate bar, lemon thin cookies replace graham crackers, and strawberry slices are incorporated to add an extra fruity layer. Marshmallows, however, stay the same.
After all, they’re basically irreplaceable! We make our own marshmallows at the Co-op, so be sure to snag a bag.
Find the full recipe at EatingWell
DIY Ice Pops
No dessert cools you down quite like an ice pop does on a hot and sticky summer day.
And really, all you need for ice pops are some sort of juice or liquid, and the optional chopped fruits or berries if you want to add them.
We've put together a list of some of our favorite ice pop recipes, but we highly recommended using local blueberries or strawberries while they're in season!
13 Refreshing Ice Pop Recipes for Hot Summer Days
Ice Cream Floats
If you're looking for a dessert that will cool you down while simultaneously quenching your thirst, we suggest going for an ice cream float!
Stick with the traditional root beer float or go with something fruity featuring sorbet.
Or, if you're looking for a boozy option, we've included some of those too.