Looking for an easy dessert that will have everyone talking? Try this apple pie bars recipe! It’s simple to whip up this handheld treat: the same dough makes a sturdy bottom crust and buttery crumbles of streusel topping! Sandwiched in between the layers is a cinnamon-spiced apple filling, and it’s topped with a sweet maple icing drizzle that tastes a bit like melty vanilla ice cream. These are absolutely fabulous and one of our favorite fall desserts yet.

What you need for apple pie bars

These apple pie bars are and easy dessert for several reasons: there’s no special equipment required, the peeling and slicing time is minimal, and the same dough makes the crust and crumble topping. It bakes up in a square pan, making 16 servings delightful handheld apple pie slices. Bars are great for holidays and pitch ins because they’re both easy to serve and make: and we’d make these any day of the year!

Here’s what you’ll need for this recipe, grouped by type (or jump to the recipe):

• Baking ingredients: All purpose flour, brown sugar, granulated sugar, Old Fashioned rolled oats, cornstarch, kosher salt
• Spices: Cinnamon and nutmeg
• Dairy: Unsalted butter
• Fruits: Apples, lemon juice
• Baking pan: 8 x 8 inch [20 cm] or 9 x 9 inch [22 cm]
• Time: 25 minutes to prep, 1 hour to bake, 1 ½ to 2 hours to cool, 10 minutes to cut and glaze

Best type of apples for cookies

The best variety of fruit for apple pie bars is the same as any baked apple recipe (like cobbler, cookies, or crisp): select a firm, crisp tart apple. The tartness accents the sweet crust and topping, and the crisp texture helps it hold its shape while baking. Other apple varieties can end up in a mushy filling that’s not nearly as satisfying. Here are some of the best types apples for baking and cooking:

• Pink Lady
• Jonathon or Jonagold
• Granny Smith
• Honeycrisp

Tips for apple pie bars

Apple pie bars are almost like an apple crumble with a bottom crust. They’re simple to make, but just a few tips to know the process.

• Grease the pan, then line it with parchment paper. This makes them easy to remove from the pan. Cut the parchment so that it extends on two sides to easily remove it from the pan. Greasing the entire pan helps the parchment stick to the bottom.
• Allow the bars to cool to room temperature before glazing. This lets the texture set, firming it up so it’s the ideal texture for eating. If you’d like to speed up the process, you can cool for about 30 minutes at room temperature then refrigerate for 1 hour.
• Cut into squares before glazing. We like cutting into 16 even squares first, then glazing the individual bars.

For the maple glaze

The best part of these apple pie bars, in our opinion, is the simple maple glaze! It tastes almost like that melty vanilla ice cream on the top of the pie. You can leave it out if desired, but we think it really takes these bars over the top.

The maple glaze has just a few ingredients and comes together quickly: just powdered sugar, butter, milk, maple syrup, and maple extract. The maple extract brings a bold, maple-forward flavor to the icing and we recommend finding it if at all possible! But you can leave it out if desired: it still tastes great.

Dietary swaps

A few simple swaps make these into vegan apple pie bars! Simply use vegan butter or refined coconut oil in place of butter. Do the same in the maple glaze, and use oat milk or your favorite non-dairy milk for the milk.

To make gluten-free apple pie bars, use almond flour in place of all-purpose flour. The texture will be slightly different, but it’s still delicious! Almond flour works well to make gluten-free crisps and crumbles, like this Gluten Free Apple Crisp.

Storage info

Storage for apple pie bars is tricky because of the moisture in the apples and the glaze. They last for 1 day at room temperature if iced and 2 days if unfrosted, loosely covered (or place a paper towel instead a container to reduce moisture). But it’s best to store them refrigerated if possible. Make sure to store them with parchment paper between each layer so they don’t stick to each other. These apple bars last:

• 1 day at room temperature, loosely covered or with a paper towel inside the container to reduce moisture; 2 days if unfrosted
• 1 week refrigerated, bringing them to room temperature before serving
• 3 months frozen

More apple recipes

And that’s it! These apple bars are one of our favorite easy dessert recipes to make with this crisp tart fruit. They’re perfect for Thanksgiving, Christmas, fall, or anytime you need a simple treat. Here are a few more tasty apple recipes we love, from desserts to breakfast:

• Go for classic desserts like Apple Cobbler, Apple Crisp, Apple Cookies, Apple Crumble, or Baked Apples
• Bake up Apple Bread or Apple Cinnamon Muffins
• Mix up Apple Cinnamon Oatmeal or Apple Pancakes
• Make Crisp Apple Salad or Apple Slaw

01

Apple Cookies

02

Apple Slaw

03

Apple Cinnamon Muffins

04

Apple Cobbler Recipe

This apple pie bars recipe is…

Vegetarian. For vegan, use vegan butter. For gluten-free, use almond flour.

Easy Apple Pie Bars

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 16

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Description

This apple pie bars recipe is easy and full of cozy flavor, with a spiced fruit filling, streusel topping, and tasty maple glaze!

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Ingredients

• 1 ¼ cup (175 g) all-purpose flour
• ¾ cup light brown sugar
• 1 cup Old Fashioned rolled oats
• ½ teaspoon kosher salt
• 12 tablespoons unsalted butter, sliced into small pieces
• 4 cups crisp tart baking apples (about 4 medium), peeled and thinly sliced (1/4-inch thick)
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• ½ tablespoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 1/2 recipe Maple Glaze

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Instructions

1. Preheat the oven to 375°F. Butter an 8 x 8 or 9 x 9 baking dish. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
2. In a medium bowl, mix the flour, brown sugar, oats, and kosher salt. Cut in the butter with a pastry cutter or fork. As it incorporates, use fingers to knead until it becomes an even, consistent dough with no more dry bits of flour (this takes a while, so be patient!). Use your fingers to crumble it into small crumbles and measure out 1 ½ cup for the topping.
3. Pour the remaining crumbles into the prepared pan, and press it into an even layer for the crust of the bars. Use the bottom of a measuring cup to press in the dough and make it flat and even.
4. In a medium bowl, mix the peeled and sliced apples, granulated sugar, cornstarch, lemon juice, and cinnamon and nutmeg. Spread them in an even layer over the crust.
5. Add the reserved crumbles over the top in an even layer.
6. Bake for 55 minutes to 1 hour, until the top and edges are golden brown. Remove from the oven and cool on cooling rack for 20 to 30 minutes, then lift out the bars with the parchment. If desired transfer to the refrigerator and for 1 hour, or simply cool to room temperature on the counter.
7. Once the bars are room temperature, cut into 16 even squares. Drizzle on Maple Glaze with a fork, if desired. Store bars up to 1 day at room temperature, 1 week refrigerated (with parchment paper between the layers if stacked; bring to room temperature before serving), or 3 months frozen.

• Category: Dessert
• Method: Baked
• Cuisine: Dessert
• Diet: Vegetarian

Keywords: Apple pie bars, apple bars, apple pie bars recipe

A Couple Cooks - Recipes worth repeating.

If you’re looking for an easy baking project with apples, this apple cookies recipe will have your heart! They’re essentially apple snickerdoodles, irresistibly soft, with a sweet coating of cinnamon and sugar. Each bite has a burst of sweet tart apple! They take no time to whip up and don’t require any refrigeration of the dough before baking: which means you can sink your teeth into that soft, spiced cookie as soon as possible. These were big winners are our house!

Ingredients in this apple cookies recipe

Here at A Couple Cooks, we love it when we can make a recipe without a trip to the store. Such is this apple cookies recipe, a simple snickerdoodle that only requires the normal baking cast of characters: flour, sugar, butter, eggs, and of course, cinnamon! If you’ve got one apple, you can make this recipe. The cookies are ideal as a fall dessert, but they work in any season! A friend of ours taste tested these and said she couldn’t stop eating them (a good sign!). Here’s what you’ll need:

• Sweet tart apple
• All purpose flour
• Cream of tartar
• Baking soda
• Kosher salt
• Unsalted butter
• Granulated sugar
• Egg
• Vanilla extract
• Cinnamon

Best type of apples for cookies

The best variety of fruit for apple cookies is the same as with apple cobbler or apple crisp: select a firm, crisp tart apple. The tangy tartness accents the sweetness of baked goods, and the crisp texture stays together while baking. Other apple varieties can end up in a mushy, sweeter filling that’s not as satisfying as with a crisp tart apple. Here are some of the best types apples for baking and cooking:

• Pink Lady
• Jonathon or Jonagold
• Granny Smith
• Honeycrisp
• Fuji

Tip: make sure to finely dice the apple

This apple cookies recipe is very simple: the dough comes together quickly and you don’t even have to refrigerate it before baking! The most important part of putting together the recipe is this: dice the apple as finely as possible. If the apple pieces are too large, they can cause the cookies to crack and bread when baked.

We cut our apples into pieces that were about 3/8-inch wide (between ¼ and 1/8-inch). You don’t have to measure, simply cut them as small as you can.

Non-stick cookie sheets make for an even bake

Another tip for this apple cookies recipe is the quality of pans matters! We made half of these cookies on a shiny aluminum pan with parchment paper, and the size and shape were completely off. However, the half of the batch baked on our non-stick cookie sheet worked great.

So, we recommend using two of these non-stick cookie sheets for the most even bake! The entire batch baked on these, rotating the sheets in the middle of baking, came out beautifully consistent.

Storage info for apple cookies

The final important thing to know about this apple cookies recipe is to store them refrigerated! The cookies are a little delicate because of the apple pieces, which contain moisture. So for best results, store them refrigerated for up to 2 weeks.

Place the cookies in a sealed container with parchment paper between the layers. Make sure to let the cookie stand at room temperature for about 5 minutes before enjoying: it tastes better that way!

More apple recipes

When it’s apple season, we love making all things with apples: breakfast, desserts, and more! Here are some of our favorite apple recipes:

• Bake up Apple Bread or Apple Cinnamon Muffins
• Make an Apple Cobbler, Apple Crisp, or Apple Crumble
• Go for Apple Cinnamon Oatmeal
• Make Crisp Apple Salad

01

Apple Bread Recipe

02

Apple Cinnamon Muffins

03

Apple Cinnamon Oatmeal

04

25 Tasty Apple Recipes

This apple cookies recipe is…

Vegetarian.

Apple Cookies

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 20 cookies

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Description

This apple cookies recipe makes irresistibly soft snickerdoodles, spiced with cinnamon and full of bursts of sweet tart fruit!

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Ingredients

For the apple cookies

• 1 cup sweet tart apple, peeled and finely diced into 3/8-inch pieces (1 large apple)
• 1 ¾ cups [245 g] all-purpose flour
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract

For rolling

• 3 tablespoons granulated sugar
• ½ tablespoons ground cinnamon

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Instructions

1. Preheat the oven to 350°F. Finely dice the apple into very small pieces (about 3/8-inch wide; the smaller the better*).
2. In a medium bowl, whisk the all-purpose flour, cream of tartar, baking soda, and kosher salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and sugar until light and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the egg and vanilla extract and beat until combined, about 1 minute.
4. Turn off the mixer and add the dry ingredients. Then mix on low until just combined. Add the chopped apples and mix for about 5 seconds until combined.
5. Roll the cookie dough into 20 balls, using about 2 tablespoons of dough per cookie (a cookie dough scoop is helpful).
6. In a small bowl, combine the sugar and cinnamon. Roll each of the dough balls into the cinnamon sugar mixture until generously coated.
7. Place the dough balls onto two non-stick cookie sheets (we recommend these non-stick cookie sheets for the most even bake**). Bake for 12 to 14 minutes or until they are puffed and the edges are set, reversing the trays in the oven at 7 minutes. Keep in mind the cookies will set after they cool.
8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer to a wire cooling rack and cool completely. Important: Store these cookies refrigerated in a sealed container with parchment between the layers for up to 2 weeks; bring to room temperature before serving.

Notes

*If the apple pieces are too large, they can cause the cookies to crack and bread when baked.

**We found that the bake good on a shiny aluminum baking sheet with parchment paper, so the quality matters! These non-stick sheets made an even bake with the entire batch in the oven at once.

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Apple cookies, apple cookies recipe, apple cookie recipe

A Couple Cooks - Recipes worth repeating.

Here’s a cozy baked good that’s calling your name: this easy apple cobbler recipe! The topping is a meld of a biscuit and a sugar cookie, chewy, sweet and baked into golden-brown dollops. It covers a sweetly-spiced apple layer that’s flavored with cinnamon, ginger, nutmeg and lemon zest for a little pop. Top it with melty vanilla ice cream and there’s really nothing more we want in an apple dessert.

Ingredients in apple cobbler

This apple cobbler recipe is a spin on the classic cobbler, a classic easy dessert. A cobbler is a baked dessert with fruit filling that’s topped with dollops of biscuit-like dough. It differs from a crisp or crumble in that it doesn’t use oats or nuts in the topping.

Traditionally are a few different ways to make a cobbler topping: a biscuit like topping that forms dollops on top of the dough, or a cake-like topping that is relatively flat. This apple cobbler recipe is a mix of these two styles, with a texture between a biscuit and a sugar cookie! It’s sweet but not overly saccharine like some cobblers. Here’s what you’ll need for this recipe:

• Crisp tart apples: Tart apples are best for baking, and crisp apples hold their shape better than softer apples which can become mushy.
• Brown sugar and granulated sugar: The mix of sugars adds nuance to the flavor, but you can use all granulated sugar if preferred.
• Cornstarch: Cornstarch is essential or the filling will be watery instead of gooey. Substitute arrowroot powder if desired.
• Cinnamon, ginger, nutmeg, and vanilla extract: This mix of cozy spices is key! If desired, you can use only cinnamon for a similar effect.
• Lemon juice and lemon zest: Lemon juice and zest makes the flavors pop, similar to salt with savory food.
• All-purpose flour, baking soda and salt: These essential ingredients make the base of the topping.
• Butter: Stirring in melted butter makes this topping quick and easy.
• Egg yolk: The egg yolk is the secret ingredient that makes a smooth, cookie-like dough.

Best type of apples for cobbler

The best variety of apples for cobbler is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness of baked goods. Of course, you can use any type of apple you like in this apple cobbler recipe. But other apple varieties can end up in a mushy, sweeter filling that’s not as satisfying as with a crisp tart apple. Here are some of the best apples for baking and cooking:

• Pink Lady
• Jonathon or Jonagold
• Granny Smith
• Fuji

What makes this an easy apple cobbler?

Some apple cobbler recipes claim to be easy, but then they call for things like 5 pounds of apples (which take forever to peel!) or cooking the apple filling in advance. Here are a few things that make this apple cobbler recipe fun and easy:

• It calls for 2 pounds of apples, which don’t take too long to peel and slice.
• Melted butter goes right into the easy filling, so you don’t have to cut in room temperature butter (which can take a while).
• It bakes right away, with no need to pre-cook a filling.

A trick to cutting apples

Here’s a trick for how to cut apples quickly for apple cobbler! If you’re not cutting your apples this way, it’s game changing. This method for slicing apples is so slick, you can slice one up in just a few seconds. Here’s what to do:

• Peel the apple.
• Set the apple upright, and cut off each of the four sides around the core.
• Place each slide on its flat edge and slice into thin slices.

Ways to serve apple cobbler

This apple cobbler recipe warm from the oven is the best easy dessert to share with friends and family. But don’t forget the topping! To us, vanilla ice cream is required: it contrasts the sweet cake of the cobbler and rounds out the overall experience. Here are a few ways to serve it:

• Vanilla ice cream. Classic! Warm cobbler with cold ice cream is perfection.
• Whipped cream. This homemade whipped cream makes just the right rich and creamy counterpoint.
• Creme fraiche. This thick cream is perfect over fruit desserts. Use purchased or homemade creme fraiche.

Storage and make ahead info

This apple cobbler recipe is best the day it is made. For best results, allow it to cool for 30 minutes to 1 hour before serving. This lets the texture set and brings it to a warm temperature.

Apple cobbler also works made in advance! It’s best prepared the night before, but it stores up to 3 days refrigerated. Reheat in a 350°F oven until room temperature or warm before serving.

Diet variations

Want to make a vegan apple cobbler? Make this recipe with vegan butter and replace the egg yolk with 1 tablespoon dairy free milk.

More apple recipes

This apple cobbler recipe is one of our favorite apple recipes! It’s great as a fall dessert or Thanksgiving dessert. Here are a few more fun recipes with this tasty fruit:

• Try 10 Apple Breakfast Recipes or 20 Irresistible Apple Desserts
• Grab Apple Bread, Apple Cinnamon Muffins or Apple Cookies
• Make a cozy pot of Apple Cinnamon Oatmeal
• Whip up Apple Dumplings or Baked Apples

01

Apple Bread Recipe

02

Apple Cinnamon Muffins

03

10 Apple Breakfast Recipes

04

20 Irresistible Apple Desserts

This apple cobbler recipe is…

Vegetarian.

Apple Cobbler

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8

Print Recipe

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Description

This apple cobbler recipe is easy and cozy! A biscuit-meets-sugar-cookie topping covers a sweetly-spiced fruit layer.

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Ingredients

• 6 cups peeled and sliced crisp tart apples (2 pounds; about 4 large or 6 medium)*
• ½ cup brown sugar
• 1 tablespoon cornstarch (or arrowroot powder)
• 2 teaspoons cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• 2 tablespoons lemon juice, plus 1 teaspoon lemon zest
• 1 cup all-purpose flour 
• ½ cup granulated sugar, plus 1 tablespoon for sprinkling
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 8 tablespoons unsalted butter, melted
• 1 egg yolk
• 2 teaspoons pure vanilla extract

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Instructions

1. Preheat the oven to 350°F.
2. Make the filling: Peel and slice the apples. In a medium bowl, mix them with the brown sugar, cornstarch, cinnamon, ginger, nutmeg, lemon juice and lemon zest. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
3. Make the topping: Meanwhile, in another large bowl, combine the flour, granulated sugar, baking soda, and salt. Stir in the melted butter, egg yolk, and vanilla extract and stir until it forms crumbles (you may need to help with your hands, but resist the urge to mix too much). Place the pieces onto the apples. Sprinkle with the 1 tablespoon granulated sugar.
4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for about 30 minutes, then serve. You can leave it out on the counter for up to 1 day (covered, at night). After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.

• Category: Dessert
• Method: Baked
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Apple cobbler, apple cobbler recipe

A Couple Cooks - Recipes worth repeating.

Hunting for a stunning Thanksgiving dessert for your celebration? The holiday is the best time for pulling out all the stops with fall flavors to impress your guests. Here we’ve put together our top Thanksgiving desserts that will wow everyone!

Along with a few of our favorite recipes from this website, we’re featuring selections from two top baking experts: Jocelyn Delk Adams of Grandbaby Cakes and Tessa Arias of Handle the Heat. We know you’ll be blown away by the flavors of their no-fail baked recipes. Want to browse by ingredient? Try these top Pumpkin Desserts or Apple Desserts.

And now…our top Thanksgiving desserts!

Pumpkin Bread Pudding with Bourbon Sauce

Let's start with a unique and irresistible Thanksgiving dessert: Pumpkin Bread Pudding! Imagine, bread cubes baked in a pumpkin-spiced custard until puffed and golden. Drizzle it with a golden bourbon butter sauce and wowza! It's a little bit of heaven. It's a great Thanksgiving alternative to pumpkin pie.

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Pumpkin Cake with Cream Cheese Frosting

Here’s a Thanksgiving dessert that we like even better than pie: Pumpkin Cake with Cream Cheese Frosting! It’s beautifully thick and moist, scented with cinnamon, ginger and nutmeg. The best part? A layer of tangy, fluffy cream cheese frosting is its ideal flavor match. It’s so classic and irresistible, you’ll want to make it for every gathering.

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Mini Pumpkin Pies

These mini pies are more than just the novelty factor: though of course, everything is more fun mini-sized! These pies are half the serving of a normal piece of pumpkin pie, and they’re incredibly tasty. Each bite has the perfect ratio of silky smooth filling to flaky pie crust. 

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Pumpkin Ice Cream

Here's a stunning Thanksgiving dessert: homemade Pumpkin Ice Cream! Scoop up a bowl and it’s lusciously soft and creamy, scented with just the right hit of cinnamon, ginger, allspice and nutmeg. Each rich spoonful will make you raise your eyebrows in delight. Take it to the next level and add candied pecans for a sweet, salty crunch.

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Apple Dumplings

This really is Grandma’s recipe: we worked with Alex’s mom to adapt her famous fall favorite for your home kitchen. Tender, cozy-spiced apples are baked up in a flaky pasty crust with a spiced brown sugar syrup. The result is a revelation: there’s a reason Grandma is famous for these!

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Perfect Pumpkin Bars

Another favorite Thanksgiving dessert: Pumpkin Bars with Cream Cheese Frosting! The bars are perfectly moist and cakey, with just the right warm-spiced interior from cinnamon, ginger and nutmeg. They’re topped off with a lusciously creamy layer of cream cheese frosting that gives a tangy lift to each bite. 

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Classic Baked Apples

Want a lighter option as a Thanksgiving dessert? Try Baked Apples! It’s like a short-cut apple crumble, but lighter, easier and tastier. Stuff the sweet tart fruit with oats, brown sugar, cinnamon, ginger and allspice, then bake until sweet and tender. The tart tang of the apple against the spiced crumbles is a bit of a revelation!

Get Recipe

Apple Cobbler

Here’s a cozy Thanksgiving dessert that’s calling your name: this easy apple cobbler recipe! The topping is a meld of a biscuit and a sugar cookie, chewy, sweet and baked into golden-brown dollops. It covers a sweetly-spiced apple layer that’s flavored with cinnamon, ginger, nutmeg and lemon zest for a little pop. Top it with melty vanilla ice cream and there’s really nothing more we want in an apple dessert.

Get Recipe

Best Pumpkin Cookies

Here’s our ultimate Thanksgiving dessert: Pumpkin Cookies! These sweet morsels are lusciously pillowy and chewy, scented with a burst of fall spices and a hint of molasses. The exterior has a subtle sugar crunch and a drizzle of simple sweet icing. Even better, the soft texture holds up for days.

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Classic Apple Crisp

Who says Thanksgiving desserts are only pie? This apple crisp recipe with oats is absolutely classic, harnessing all that cozy nostalgia of the season. The crumble topping is the ideal texture: crispy but not crunchy, and buttery but not soft. The fruit layer below will make your heart sing: cinnamon, a hint of ginger and allspice set off just a hint of orange and lemon zest. Take it over the top with a drizzle of Bourbon Sauce.

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Pumpkin Pie

What makes this pie incredible? Let us count the ways. It tastes just like your favorite pumpkin pie, but it's 100% plant based! This vegan pie is so full of pumpkin-spiced sweetness and the flavors are so delightfully elevated, no one will guess it’s not the real thing. A true stunner!

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Fudgy Sweet Potato Brownies

They’re fudgy, chewy, chocolaty, and one of the favorite things to come out of our kitchen to date. Try these Sweet Potato Brownies! These brownies could not be more thrilled by their sweet potato interior. It makes the best chewy texture and loads them with nutrients. Perfect for the holiday!

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Pumpkin Bread with Maple Glaze

A good pumpkin bread recipe works as dessert, especially if it's topped with this maple glaze. The scent wafting through your kitchen transports you to an autumn paradise, and the loaf falls just so into deliciously cozy-spiced slices. It’s tender and moist, but not too fluffy or too dense. The best part? It’s simple to whip up: one bowl, no special equipment; just dump and stir!

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Ginger Molasses Cookies

Thanksgiving desserts call for cozy spices like these chewy molasses ginger cookies! This recipe makes soft and chewy cookies with a sugar-crisp exterior, infused with cozy, bold spices. Each one is fractured into picture-perfect crinkles, and when you sink in your teeth for the first bite, it’s like being enveloped in a warm hug.

Variation: Make an ice cream sandwich with two of these cookies and pumpkin ice cream!

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Photo Credit: grandbaby-cakes.com

Southern Pecan Pie

If there's someone we trust when it comes to Southern pies, it's Jocelyn Delk Adams of Grandbaby Cakes! This Southern Pecan Pie is the best classic pie that you can prepare in no time. Nutty, sweet and oh so buttery, this pie was made to be on your holiday table especially when served a la mode with vanilla ice cream! via Grandbaby Cakes

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Photo Credit: grandbaby-cakes.com

Sweet Potato Pie

Another fantastic pie from Jocelyn Delk Adams is this Sweet Potato Pie! It's filled with tender baked sweet potato, indulgent fall flavors and baking spices in a flaky buttery crust. If you vote sweet potato pie vs pumpkin, this is the Thanksgiving dessert you need. Via Grandbaby Cakes

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Photo Credit: grandbaby-cakes.com

S'mores Pumpkin Pie

Here's a Thanksgiving dessert that will have everyone talking: try this mashup of s'mores and pumpkin pie! Layers of buttery graham cracker crust encase a spiced pumpkin pie filling, toasted marshmallows, and decadent chocolate ganache. via Grandbaby Cakes

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Photo Credit: grandbaby-cakes.com

Butter Pecan Cheesecake

Here's a Thanksgiving dessert that's stunning and decadent: Butter Pecan Cheesecake! It gives you the best of both worlds: pie and cheese cake. A crisp graham cracker crust, salted brown sugar cheesecake filling and buttery pecan pie topping come together to create a unique, flavorful holiday dessert! via Grandbaby Cakes

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Photo Credit: grandbaby-cakes.com

Apple Tarte Tatin

Here's a fancy Thanksgiving dessert: a French-style upside-down apple tart! This Apple Tarte Tatin starts with slow-cooked, caramelized apples that are baked into a flaky, buttery puff then topped with a spiced Baileys Apple Pie liqueur cream sauce. It's all about fall flavors! via Grandbaby Cakes

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Photo Credit: grandbaby-cakes.com

Salted Chocolate Pecan Pie Bars

Want pecan pie but in bars form? Try these indulgent and gooey pecan pie bars! They've got a buttery shortbread base, toasted pecans, sticky caramel, loads of chocolate and a salt sprinkle. via Grandbaby Cakes

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Photo Credit: grandbaby-cakes.com

Brown Butter Maple Blondies

Here's a unique Thanksgiving dessert featuring the flavors of the season: Brown Butter Maple Blondies! These blondies are easy-to-make and absurdly tasty. They're buttery, chewy, packed with maple flavor and made with pantry-staple ingredients. via Grandbaby Cakes

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Photo Credit: grandbaby-cakes.com

Caramel Apple Pound Cake

Thanksgiving is the ideal festive occasion for pound cakes! This apple cake has a sticky caramel icing, and it's made with a decadent, buttery cream cheese and topped with sauteed fresh apples. Delightful! via Grandbaby Cakes

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Photo Credit: grandbaby-cakes.com

Pecan Pie Swirl Ice Cream Pie Recipe

Here's a fun Thanksgiving dessert that's a mashup of the traditional pecan pie with an ice cream pie! It’s sweet, creamy, studded with crunchy pecans and swirled with sweet syrup. It's a stunner! via Grandbaby Cakes

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Photo Credit: handletheheat.com

Pumpkin Cheesecake

Creamy, smooth, rich, and indulgent Pumpkin Cheesecake made with a Biscoff cookie crust and topped with homemade whipped cream. This sumptuous dessert by baking expert Tessa Arias is fall perfection and perfect for any Thanksgiving dessert table! via Handle the Heat

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Photo Credit: handletheheat.com

Caramel Pecan Blondies

Caramel pecan blondies for Thanksgiving dessert? Yes please! They feature an ultra chewy brown sugar blondie with a hidden layer of rich, gooey, and crunchy caramel pecan filling. Truly stunning! via Handle the Heat

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Photo Credit: handletheheat.com

Sweet Potato Pie Bars

Here's a unique Thanksgiving dessert that will have everyone coming back for more: Sweet Potato Pie Bars! They've got a thick graham cracker crust, fresh sweet potato filling, and tall toasted homemade marshmallow topping. via Handle the Heat

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Photo Credit: handletheheat.com

Apple Galette

Looking for a traditional Thanksgiving dessert? Try an Apple Galette! The rustic crust makes it much easier than apple pie. It's got a buttery, flaky tart crust and a perfectly spiced apple filling. via Handle the Heat

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Photo Credit: handletheheat.com

Creme Brulee Pumpkin Chocolate Cheesecake Bars

Here's a fun, unique Thanksgiving dessert: creme brulee pumpkin bars! They're a fun twist on the traditional pumpkin pie with a graham cracker crust, chocolate layer, and creamy, spiced cheesecake filling, all topped with a crunchy caramelized sugar topping.

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Photo Credit: handletheheat.com

Butter Pecan Sheet Cake

Are pecans your jam? Try this butter pecan sheet cake! It's moist and fluffy, studded with butter pecans, and topped with a luscious brown sugar glaze. It's easy to whip up with no mixer required! via Handle the Heat

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Photo Credit: handletheheat.com

Pumpkin Chocolate Cheesecake Bars

Last up: pumpkin and chocolate make magic in these Pumpkin Chocolate Cheesecake Bars! They're luscious, thick, and smooth with a crunchy, buttery crust and swirls of chocolate. via Handle the Heat

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More Thanksgiving resources

There are so many tasty Thanksgiving recipes, it’s hard to know where to start! We’ve got ideas for every type of recipe, from sides to mains. Here are some of our top Thanksgiving ideas:

• All: Browse our 45 Best Thanksgiving Recipes
• Side dishes: Pick from 30 Easy Thanksgiving Side Dishes or 10 Thanksgiving Salad Recipes
• Appetizers: Go to 15 Easy Thanksgiving Appetizers
• Drinks: Try Top 15 Thanksgiving Cocktails or Thanksgiving Punch
• Special diet: Go for 25 Vegan Thanksgiving Recipes or Vegetarian Thanksgiving Recipes
• Pressure cooker: Opt for 10 Instant Pot Thanksgiving Recipes

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60 Best Thanksgiving Recipes

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40 Easy Thanksgiving Side Dishes

03

30 Great Thanksgiving Cocktails

04

30 Tasty Pumpkin Desserts

30 Thanksgiving Desserts to Wow Everyone!

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12

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Description

This pumpkin bread pudding is the ideal Thanksgiving dessert! Drizzle the spiced pudding with bourbon butter sauce to take it over the top.

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Ingredients

For the pumpkin bread pudding

• 1 pound loaf sourdough or artisan bread (12 cups bread chunks)
• 5 eggs
• 2 cups whole milk
• 1 cup pumpkin puree
• ¾ cup brown sugar
• ½ cup granulated sugar
• ½ tablespoon vanilla extract
• 1 ½ tablespoons pumpkin pie spice
• 1 pinch salt

For the bourbon sauce

• ½ cup granulated sugar
• ¼ cup whole milk
• ¼ cup salted butter
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.
2. Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.
3. Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.
4. Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving. Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
5. Make the bourbon sauce: Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes ¾ cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving. 

• Category: Dessert
• Method: Baked
• Cuisine: Thanksgiving
• Diet: Vegetarian

Keywords: Thanksgiving desserts, thanksgiving dessert recipes

A Couple Cooks - Recipes worth repeating.

What do you make when you’ve made all the zucchini bread and zucchini muffins? Zucchini brownies, of course! Stop what you’re doing and gather the ingredients for this recipe that will have your friends and family running for another piece. The brownies come out ultra moist and gooey, with a deep, rich chocolaty flavor. They’re simple to make and you won’t believe the amazing flavor and texture!

Ingredients in this zucchini brownies recipe

The secret to rich and moist brownies? Zucchini! Turns out, adding shredded zucchini to brownies makes for an incredibly moist, gooey texture (which is what we prefer in a good brownie). It also lets you get away with not using eggs, which makes this zucchini brownies recipe accidentally vegan! Here are the ingredients in this recipe:

• Granulated sugar
• Neutral oil
• Zucchini
• Vanilla extract
• Cocoa powder
• Dutch process cocoa powder
• Cornstarch
• All-purpose flour
• Baking soda
• Kosher salt
• Chocolate chips

The flavor key: Dutch process cocoa powder

This zucchini brownies recipe uses a combination of two types of cocoa powder to achieve the deep, dark chocolaty flavor. The key? Dutch process (dark) cocoa powder, a special type of cocoa powder is treated with an alkali to make it pH neutral. This gives it a darker color and milder flavor. It makes the flavor ultra chocolaty, with deep rich notes instead of the lighter fruity notes that you’ll get with regular cocoa powder.

• Dutch process cocoa powder is available in the baking aisle at your local grocery. Or you can buy it online: our favorite brands are Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.
• For more recipes using Dutch process cocoa powder, try Chocolate Zucchini Bread, Chocolate Zucchini Muffins, Chocolate Muffins, Chocolate Banana Muffins, No Bake Cookies, Mug Cake, and this fun Healthy Chocolate Pudding.

Tips for zucchini brownies

Zucchini brownies are as straightforward as a standard brownies recipe! There are just a few things to note for success:

• Use a metal pan for baking. This makes for the most consistent bake and a better rise than a glass pan.
• Finely grate the zucchini. This allows this green vegetable to meld seamlessly into the texture of the brownies.
• Do not drain the zucchini! This recipe is optimized for undrained zucchini, using the moisture in this vegetable (which is 94% water!).

Some notes on cooling and cutting

It’s important for recipes like brownies, muffins and quick breads to cool completely. This sets the texture and allows them to hold together better. The flavor is also generally better at room temperature. These zucchini brownies don’t hold together if they are very warm, so make sure to let them cool completely.

For best results, cool for 1 hour in the pan, then remove the brownies from the pan with the foil and allow to cool on a baking rack for another 1 hour until cooled.

To get clean slices, but through the brownies once they are cooled and clean off the knife after each cut.

Brownie variations

If you love non-standard brownies, you’ll love these zucchini brownies! A few other variations you’ll love:

• Try Fudgy Sweet Potato Brownies with roasted sweet potato puree
• Go for Amazing Gluten Free Brownies
• Opt for Raw Brownies, made from walnuts and Medjool dates!

Leftover storage info

These zucchini brownies hold up well over time! Store them refrigerated for up to 1 week. You can also store at room temperature, but they are so gooey that refrigeration is best: plus, they’ll last longer.

More zucchini bread and muffins

There are so many ways to mix up zucchini bread! This chocolate zucchini bread is our absolute favorite, but a close second is lemon zucchini bread: it’s zingy and bright! It’s the exact opposite of this bread but nearly as satisfying. Here are a few more zucchini recipes:

• Go for classic Zucchini Bread or Zucchini Chocolate Chip Muffins
• Make bright and zesty Lemon Zucchini Bread, topped with a lemon glaze
• Go for rich and chocolaty Chocolate Zucchini Bread or Chocolate Zucchini Muffins
• Mix up Best Zucchini Muffins or Zucchini Chocolate Chip Muffins

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Easy Zucchini Bread

02

Lemon Zucchini Bread

03

Chocolate Zucchini Muffins

04

Zucchini Chocolate Chip Muffins

This zucchini brownies recipe is…

Vegetarian, vegan, plant-based and dairy-free.

Zucchini Brownies

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★★★★★

5 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16

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Description

This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.

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Ingredients

• 1 ¼ cup granulated sugar
• ⅓ cup neutral oil (grapeseed, organic canola or vegetable oil, or other neutral oil of choice)
• 2 cups finely shredded zucchini (packed not drained)
• 1 teaspoon vanilla extract
• ½ cup cocoa powder (standard)
• 2 tablespoon Dutch process (dark chocolate) cocoa powder
• 1 tablespoon cornstarch
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup semisweet chocolate chips

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Instructions

1. Preheat the oven to 350°F. Line a 9 x 9″ pan with a piece of aluminum foil.
2. Stir together the sugar and oil with a spatula. Then stir in the zucchini, vanilla, cocoa powder, Dutch process cocoa powder, cornstarch, flour, baking soda, and salt. Fold in ¾ of the chocolate chips. Allow the batter to stand for 5 minutes to allow it to thicken.
3. Pour the batter into the pan and top with the remaining ¼ cup chocolate chips. Bake 30 to 35 minutes until a tester comes out with a few clinging crumbs. Cool for 1 hour in the pan, then remove the brownies from the pan with the foil and allow to cool on a baking rack for another 1 to 2 hours until cooled. Slice into 16 pieces and serve (wash the knife after each slice to make for clean cuts). Leftovers store up to 1 week refrigerated. 

• Category: Dessert
• Method: Baked
• Cuisine: Baked
• Diet: Vegan

Keywords: Zucchini brownies, zucchini brownies recipe

A Couple Cooks - Recipes worth repeating.

Craving a treat with apples? There’s no fruit that’s more popular in dessert recipes, especially in the fall and winter! From crumble to crisp to dumplings to turnovers, there’s something for everyone and every occasion. Here are all our top apple desserts that are sure to impress everyone! Along with a few of our favorite recipes from this website, we’re featuring selections from three top baking experts: Jocelyn Delk Adams of Grandbaby Cakes, Imma Adamu from Immaculate Bites, and Tessa Arias of Handle the Heat.

And now…the top apple desserts to try!

Classic Apple Crisp

Our favorite apple dessert? Apple crisp! This recipe is absolutely classic, harnessing all that cozy nostalgia of the season. The crumble topping is the ideal texture: crispy but not crunchy, and buttery but not soft. The fruit layer below will make your heart sing: cinnamon, a hint of ginger and allspice set off just a hint of orange and lemon zest.

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Classic Baked Apples

Got a craving for a cozy fall dessert? Try Baked Apples! It’s like a short-cut apple crumble, but lighter, easier and tastier. Stuff the sweet tart fruit with oats, brown sugar, cinnamon, ginger and allspice, then bake until sweet and tender. The tart tang of the apple against the spiced crumbles is a bit of a revelation!

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Apple Cobbler

Here’s a cozy baked good that’s calling your name: this easy apple cobbler recipe! The topping is a meld of a biscuit and a sugar cookie, chewy, sweet and baked into golden-brown dollops. It covers a sweetly-spiced apple layer that’s flavored with cinnamon, ginger, nutmeg and lemon zest for a little pop. Top it with melty vanilla ice cream and there’s really nothing more we want in an apple dessert.

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Apple Dumplings (Grandma's Recipe)

Introducing…Grandma’s Old Fashioned apple dumplings recipe! Yes, this really is Grandma’s recipe: we worked with Alex’s mom to adapt her famous fall favorite for your home kitchen. Tender, cozy-spiced apples are baked up in a flaky pasty crust with a spiced brown sugar syrup. 

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Sauteed Apples (a la Mode!)

Want the easiest apple dessert? Look no further than these Sauteed Apples! There’s no baking necessary, and no advanced preparation. Just slice up some apples, saute them in butter and spices, and bam! Eat it warm topped with vanilla ice cream, and there’s really not much better. In fact, why even make apple crisp or apple pie at all? 

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Apple Cookies

These apple snickerdoodles are irresistibly soft, with a sweet coating of cinnamon and sugar. Each bite has a burst of sweet tart apple! They take no time to whip up and don’t require any refrigeration of the dough before baking: which means you can sink your teeth into that soft, spiced cookie as soon as possible.

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Classic Apple Pie

Meet this Classic Apple Pie! A flaky, golden crust encloses a filling that’s so full of cozy spiced flavor, you won’t want the bite to end. Try this plant-based version or go for our Best Apple Pie. 

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Easy Applesauce Cake

Want to bake a cake with no effort at all? Try this Applesauce Cake! You don’t even need a bowl: just mix it up right in the pan! It sounds too good to be true: but we promise, it’s very real. And it turns into one of the most delicious cakes you’ll eat. Moist and scented with cinnamon, it’s perfectly fluffy and a little gooey.

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Perfect Apple Crumble

No need to find that recipe card Grandma scribbled down: this one is just as classic. Golden, crunchy brown sugar crumbles top a sweet tart filling of warm spiced fruit, seasoned with cinnamon, allspice and ginger. Bake this one on repeat all fall and winter, and you’ll never tire of it. 

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Photo Credit: www.africanbites.com

Cinnamon Apple Cake

Who needs apple pie when you've got...apple cake? This Cinnamon Apple Cake is full of warm cozy flavor moist cake studded with crunchy diced apples and topped with a sweet butter cinnamon coated pecans. It works for dessert...or even breakfast! Via Immaculate Bites

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Photo Credit: www.africanbites.com

Apple Galette

A galette is a French rustic tart, and there's nothing more fun to bake! In fact, we prefer it to apple pie. This one has a flaky crust filled a tasty cinnamon apple filing. It's a total head-turner, especially when served with a caramel sauce or vanilla ice cream. Via Immacculate Bites

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Photo Credit: www.africanbites.com

Apple Turnovers

Looking for a fun handheld apple dessert? Try apple turnovers! These flaky hand-held treats are made with pie crust with a sweet cinnamon-y apple filling. via Immaculate Bites

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Photo Credit: grandbaby-cakes.com

Honey Apple Bars

What's better than a good bar recipe? Try these Honey Apple Bars! They're filled with fall spiced apples that are layered on top of a honey almond shortbread crust and topped with a buttery crumble and honey caramel sauce! Wow. Via Grandbaby Cakes

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Photo Credit: grandbaby-cakes.com

Spiced Cider Apple Cake

This apple dessert stars the tangy flavor of apple cider! It's perfectly moist and tender fall cake flavored with spices, covered in a creamy maple brown butter frosting. Via Grandbaby Cakes

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Photo Credit: grandbaby-cakes.com

Apple Tarte Tatin

A tarte tatin is a French upside down tart, and it's a fantastic apple dessert. This one features slow-cooked, caramelized apples that are baked into a flaky, buttery puff, then topped with a Baileys Apple Pie liqueur cream sauce. Via Grandbaby Cakes

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Photo Credit: grandbaby-cakes.com

Caramel Apple Cheesecake

Apples, caramel and cheesecake are the perfect trio! Ever made a cheesecake at home? This decadent Caramel Apple Cheesecake has a perfectly flavored apple sauce and topped with homemade silky caramel sauce and tender spiced apples. Via Grandbaby Cakes

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Photo Credit: handletheheat.com

Caramel Apple Coffee Cake

Back to apple cakes...but this time, coffee cake! This Caramel Apple Coffee Cake is a brown sugar cinnamon apple cake layered with sweet streusel and topped off with salted caramel. It's great for dessert, or eat leftovers as snack with afternoon coffee! Via Handle the Heat

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Photo Credit: handletheheat.com

Salted Caramel Apple Pie Pizookie

A pizookie is a combination between a pizza and a cookie: kind of like a skillet cookie! This one is absolute apple decadance. It's a white chocolate chip pizza cookie topped with fresh caramel apple pie filling, ice cream, and more caramel. Via Handle the Heat

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Photo Credit: handletheheat.com

Caramel Apples

What's a more fun apple dessert than caramel apples? The decadent caramel against the sweet tart, crunchy apple is so much fun. This recipe uses an easy scratch-made caramel that sets perfectly. via Handle the Heat

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Photo Credit: handletheheat.com

Apple Cupcakes with Caramel Frosting

Last up in our apple desserts? Apple cupcakes! These tasty cakes are sweet and salty, filled with shredded apple. They're topped with a rich salted caramel frosting. via Handle the Heat

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More recipes with apples

Looking for more recipes with apples? There are lots of ideas for using this popular fruit, from applesauce to dried apples to blending them into a smoothie! We love mixing apples into our everyday recipes just as much as eating them in desserts. Here are some of our top apple recipes:

• Browse our 20 Best Apple Recipes
• Start the day with Apple Pancakes, Baked Apple Oatmeal or Apple Cinnamon Smoothie
• Try Homemade Applesauce
• Grab an Apple Salad or make DIY Dried Apples

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25 Tasty Apple Recipes

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How to Make Applesauce

03

Apple Pancakes

04

Baked Apple Oatmeal

20 Apple Dessert Recipes: Apple Crisp & More!

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 to 8 servings

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Description

This easy apple crisp recipe with oats is classic! Golden crumbles sit atop a luscious, warm-spiced fruit filling.

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Ingredients

• 6 (2 pounds) medium to large cooking apples
• 2 tablespoons lemon juice, plus 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 1/3 to 1/2 cup granulated sugar*
• 2 teaspoons ground cinnamon
• ¼ teaspoon each ginger and allspice
• ¾ cup all-purpose flour (or almond flour for gluten-free)
• ¾ cup Old Fashioned rolled oats
• ½ cup packed brown sugar
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 8 tablespoons cold unsalted butter (or vegan butter or room temperature refined coconut oil for vegan)

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Instructions

1. Preheat the oven to 375 degrees.
2. Core, peel and cut the apples into 1/2-inch chunks. Combine the apples with the lemon juice, lemon zest, orange zest, granulated sugar*, cinnamon, ginger, and allspice in a large bowl and toss until well coated.
3. In a separate bowl, make the crumble topping: stir together the flour, oats, brown sugar, and kosher salt. Add the vanilla and stir. Cut the butter into small pieces and add it to the to bowl. Use your hands to mix it into the dry ingredients until fully distributed and a crumbly dough forms. It may take a while, so be patient; you can also use a pastry cutter or fork if you prefer.
4. Grease a 9 x 9-inch (or equivalent size) baking dish. Place the apple filling in the bottom, then evenly distribute the crumble over the top.
5. Bake for 45 to 50 minutes until browned and bubbly. Allow to cool slightly, then serve with Greek yogurt sweetened with maple syrup, whipped cream or ice cream. Stores refrigerated for 3 days or freeze up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*If you prefer a sweet tart apple crisp, go for ⅓ cup sugar (also good if you’re planning to top it with vanilla ice cream). Use ½ cup sugar for a sweet apple crisp.

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Apple desserts, apple dessert recipes

A Couple Cooks - Recipes worth repeating.

Got zucchini? Here’s a tasty, simple way to use up this abundant green vegetable: chocolate chip zucchini bread! The loaf is soft and moist, with just the right cinnamon spiced sweetness. The best part is a generous sprinkling of chocolate chips so you get one in every bite! Welcome to your favorite new baking project, though if you’re a choco-holic you should also consider this double chocolate zucchini bread too! (Want vegan? Go to Vegan Zucchini Bread.)

Ingredients in chocolate chip zucchini bread

This zucchini bread with chocolate chips is based on our classic zucchini bread recipe: sweet, moist, and cinnamon-spiced. If you’ve got zucchini and chocolate, the remaining ingredients you might already have on hand in your pantry and refrigerator. This recipe is unique because it uses both butter and oil for the most tender crumb, and both brown sugar and white sugar for a nuanced caramel sweetness. Here are the ingredients for chocolate chip zucchini bread:

• Zucchini
• Chocolate chips
• All-purpose flour
• Unsalted butter
• Neutral oil
• Brown sugar and granulated sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder and baking soda
• Cinnamon
• Salt

Tips for baking chocolate chip zucchini bread

Chocolate chip zucchini bread is quick and simple to whip up! There are a few tips that will lead to the best results. Here’s what to know:

• Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
• Bake until just set and the top springs back. Overbaking makes for a dry bread. Pull the bread just when the top is set, about 60 to 65 minutes (the internal temperature should be between 200°F and 205°F). With a chocolate chip bread, it’s hard to tell when inserting a toothpick because the chocolate chips can melt onto the toothpick, looking like the bread isn’t done! A toothpick inserted should have only a few clinging crumbs.

A few special notes on cooling

Topping zucchini bread with chocolate chips makes for a nice look. The only drawback? The chips take quite a while to cool and re-solidify! Allow 2 to 3 hours for the bread to cool in the pan. This is important because when you remove the bread from the pan, the warm chips can get very messy.

If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into zucchini chocolate chip muffins instead!

Variation: try chocolate zucchini bread

Want a fun variation on chocolate chip zucchini bread? Try double chocolate zucchini bread! This is our favorite spin because it makes the most delicious, rich chocolate cake layer to pair with the chocolaty chips. Try it and you won’t go back! You can also make them as chocolate zucchini muffins.

Turn it into muffins!

You can also turn this zucchini chocolate chip bread into zucchini muffins to make for a quicker bake time and to shorten the cooling time. Simply do the following:

• Scoop the batter evenly into the muffin cups, using about a heaping ¼ cup per muffin. Sprinkle another handful chocolate chips onto the tops of the muffins.
• Bake until the tops are set, rotating the pans halfway through the baking, about 22 to 26 minutes total.
• Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). 

Storage info

How to store zucchini chocolate chip bread? This recipe works well made in advance, though it has great flavor the day of baking. It picks up more moisture during storage, so it tastes even more moist and delicious! Here’s how to store it:

• Room temperature (up to 3 days): If you think you’ll eat the bread quickly, store it at room temperature and cover it with aluminum foil.
• Refrigerated (1 week): Refrigerating the bread helps it to stay fresher longer. Eat it cold, or let it come to room temperature before serving.
• Frozen (up to 3 months): To extend the life even further, pop your sliced bread into the freezer in a sealed container. It can last at least 3 months this way.

More zucchini recipes

Got more zucchini to use up? Here are a few great zucchini recipes to try:

• Make our Chocolate Zucchini Bread, Lemon Zucchini Bread, or Banana Zucchini Bread
• Mix up Chocolate Zucchini Muffins or Zucchini Brownies
• Go for tasty savory Zucchini Fritters
• Make Stuffed Zucchini Boats or Perfect Zucchini Lasagna
• Grab Baked Zucchini or Creamy Zucchini Pasta

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Lemon Zucchini Bread

02

Zucchini Fritters

03

Stuffed Zucchini Boats

04

Zucchini Brownies

This chocolate chip zucchini bread recipe is…

Vegetarian. For dairy-free, use dairy-free milk and vegan butter or more oil. For vegan, go to Vegan Zucchini Bread.

Chocolate Chip Zucchini Bread

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 12

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Description

This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses everyone.

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Ingredients

• ¼ cup unsalted butter, melted (or vegan butter or more oil)
• ⅓ cup neutral oil
• ½ cup brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tablespoon milk of choice
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon kosher salt
• 2 cups [280 g] all-purpose flour
• 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
• 1 cup chocolate chips, plus more for topping

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Instructions

1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
2. Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, milk, vanilla, baking powder, baking soda and salt. 
3. Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients. Gently fold in the chocolate chips by mixing a few times. 
4. Pour the batter into the prepared loaf pan. Top with an additional sprinkle of chocolate chips. 
5. Bake 60 to 65 minutes* until the top springs back when touched and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs. Allow the bread to cool in the pan until it reaches room temperature and the chocolate chips start to firm up, about 2 to 3 hours. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen. 

Notes

*If it’s still not done, continue baking for a few minutes until fully cooked (the internal temperature should 200°F.)

• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Chocolate chip zucchini bread, zucchini bread with chocolate chips, zucchini chocolate chip bread, zucchini bread chocolate chip

A Couple Cooks - Recipes worth repeating.

If you love fruity ice cream, here’s the flavor that’s stolen our hearts: blueberry ice cream! It’s sweet and creamy, with a pure fruit flavor that tastes like an elevated version of this humble berry. Mix up a homemade batch and it stays creamy in the freezer for weeks! The bright fuchsia color makes it stand out, and it’s the best sweet treat for a summer evening. (Our son can’t get enough!)

Ingredients in blueberry ice cream

This blueberry ice cream features a traditional ice cream custard base mixed with a sweet blueberry puree. You’ll simply cook down blueberries with sugar and strain, then whisk it into the creamy vanilla base. This recipe is great when you have a bunch of blueberries to use up, whether they’re store-bought or picked up at a U pick or farmers market. Here’s what you need for this recipe:

• Blueberries, fresh or frozen
• Granulated sugar
• Lemon juice
• Cornstarch
• Whole milk
• Heavy cream
• Vanilla extract
• Kosher salt

Can you use frozen blueberries?

This blueberry ice cream recipe works with fresh or frozen blueberries. You don’t even need to defrost the berries if you’re using frozen! The heat from the pan will quickly defrost them and the timing should be essentially the same as using fresh berries.

Ice cream is a great way to use frozen blueberries (versus a baked good like blueberry muffins, where frozen berries can bleed and turn the batter purple).

Churn it in an ice cream maker

This is a classic blueberry ice cream recipe, so you’ll need an ice cream maker! It’s a great investment that works for making sorbets, sherbet and ice creams all year round. Here are two types of ice cream makers you can find on the market:

• Freezer bowl ice cream maker: This type of maker is the most inexpensive and requires freezing overnight before making the recipe (store the bowl in the freezer). We use this 2 quart freezer bowl ice cream maker; it’s very durable and has held up well over the years.
• Automatic ice cream maker: This automatic ice cream maker is larger and more expensive, but great if you make ice cream often. It requires no pre-freezing, so you can make ice cream any time you please!

How to make homemade blueberry ice cream

To make blueberry ice cream recipe, you’ll make a berry puree, mix it with a custard made of milk and cream, and then churn it an an ice cream maker. Then you’ll freeze for 4 hours or overnight for the best scoopable hard ice cream texture. Here are the basic steps:

• Make the puree: Simmer blueberries with sugar until broken down into a syrup, then pass through a fine mesh sieve to strain out the skins and seeds.
• Make the custard: Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk, vanilla, and salt.
• Cool the custard: Transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Or, place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
• Churn (25 minutes): Churn the ice cream in the ice cream maker. After 25 minutes, it makes a soft serve texture you can eat immediately.
• Freeze or “ripen” for hard ice cream texture (4 hours or overnight): We recommend freezing the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture (as shown in the photos).

Storage note

Store this blueberry ice cream in the freezer for up to 2 weeks: it stays creamy and scoopable for the entire storage time! Note that many of our homemade ice cream recipes become slightly hard and need to be set out at room temperature for 15 to 20 minutes before serving. However, this blueberry ice cream doesn’t require it! It’s very soft because of the fruit syrup addition, and you can scoop it out right from the freezer.

Variations

Want to add some pizazz to this blueberry ice cream? Here are a few ideas for how to change it up:

• Chocolate: Make blueberry chocolate ice cream by adding the chocolate chunks per this Mint Chocolate Chip Ice Cream recipe.
• Graham crackers: Make Blueberry Pie Ice Cream by adding crushed graham crackers (like this Strawberry Cheesecake flavor)
• Vanilla cookies: Make Blueberry Cobbler Ice Cream by adding crushed vanilla cookies
• Blueberry cheesecake ice cream: Make this Cheesecake Ice Cream, then after churning swirl in the blueberry puree and graham crackers similar to in Strawberry Cheesecake Ice Cream.

More blueberry recipes

Got more berries? Here are few more of our favorite blueberry recipes for using them:

• Bake up Blueberry Cobbler or Blueberry Pie
• Try easy Blueberry Pie Bars
• Go for Banana Blueberry Muffins or Blueberry French Toast Casserole
• Make Blueberry Lemonade or a Blueberry Vodka Smash

01

Easy Blueberry Cobbler

02

Blueberry Pie Bars

03

Blueberry French Toast Casserole

04

30 Fresh Blueberry Recipes

This blueberry ice cream recipe is…

Vegetarian and gluten-free.

Blueberry Ice Cream

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 2 hours
• Cook Time: 5 minutes
• Total Time: 2 hours 5 minutes
• Yield: 1 quart

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Description

This blueberry ice cream recipe is sweet, creamy, and bursting with pure berry flavor! Whip up a homemade batch to impress everyone.

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Ingredients

• 3 cups fresh blueberries (or frozen) 
• 1 ¾ cups granulated sugar, divided
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1 cup whole milk
• 2 cups heavy cream
• ⅛ teaspoon kosher salt
• 1 teaspoon vanilla extract

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Instructions

1. In a large saucepan, add the blueberries and ¾ cup sugar and 2 tablespoons water and bring to a boil. Simmer for 5 minutes on medium heat, bubbling rapidly, until the berries are broken down into a thick sauce, mashing if necessary. Strain through a fine mesh strainer into a bowl. Stir in lemon juice and reserve.
2. Wash and dry the pan. Slowly whisk the cornstarch into the whole milk, then whisk in the remaining 1 cup sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens. Remove from the heat.
3. Stir in the heavy cream, salt, and vanilla extract. Transfer the mixture to a large metal or glass bowl. Add the blueberry puree and stir until combined. 
4. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
5. Pour the chilled mixture into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. The ice cream stays scoopable and creamy (no need to let it sit at room temperature before serving).

• Category: Dessert
• Method: Frozen
• Cuisine: Dessert
• Diet: Vegetarian

Keywords: Blueberry ice cream, blueberry ice cream recipe

A Couple Cooks - Recipes worth repeating.

We’ve always had a habit of sneaking bits of dough from the bowl when we’re baking. So it’s no surprise that this ice cream flavor is at the top of the list at our house: cookie dough ice cream! Wow, is the homemade version of this flavor sublime! The soft, salty sweet bits of dough with pops of chocolate are abundant in the creamy, frosty vanilla cream. You can also make just the dough and throw it into purchased ice cream: a fun trick that lets you have any flavor base you want!

Ingredients in cookie dough ice cream

When was cookie dough ice cream invented? Ben & Jerry’s Ice Cream claims to have invented the popular flavor in 1984 when a customer suggested the idea at their original shop in Burlington, Vermont. It went on to become a fan favorite and they started selling it in grocery stores in 1991.

There’s no surprise why this is a popular flavor. That chewy dough texture with a hint of salty sweet is incredibly satisfying! The cookie dough ice cream recipe below shows you how to make it using homemade vanilla base. Or, simply make the dough and fold it into store-bought ice cream for a fun, semi-homemade treat! Here’s what you’ll need:

• 1 recipe Homemade Vanilla Ice Cream or 1 quart purchased ice cream
• All-purpose flour
• Salted butter
• Brown sugar
• Vanilla extract
• Mini chocolate chips

Tips for the cookie dough

Edible cookie dough is very simple to whip up as an ice cream mix-in! In fact, we like making the dough recipe to use for topping sundaes or mixing into purchased ice cream. As a choco-holic, I’ve always wanted cookie dough with a chocolate ice cream base: and here’s the way to do it! Here are a few tips for mixing up the dough:

• If desired, heat treat the flour. For best food safety, you can heat treat it to prevent bacteria growth. Preheat the oven to 300°F. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165°F, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer). While we don’t always do this, it’s a good safety step to note.
• Form into pea-sized balls and freeze. It’s easiest to incorporate the cookie dough into ice cream when it’s made into very small bits. Portion out the bits with your hands and place them on a baking sheet, then freeze for 15 minutes or until hardened.
• If making in advance, store cookie dough until ready to use. If making in advance, remove the cookie dough bits from the tray once they are hardened and place in a sealed container for storage.

Adding the cookie dough

You can use the cookie dough with this homemade vanilla ice cream recipe and mix it in after churning, or you can use it with a purchased ice cream! Here are a few things to note about adding the cookie dough to the ice cream base:

• For homemade ice cream: Churn the ice cream, about 25 to 30 minutes. Place the ice cream in a loaf pan, then mix in the cookie dough crumbles. Then freeze for another 3 hours for hard ice cream texture.
• For purchased ice cream: Scoop a quart of purchased ice cream into a loaf pan and mix in the dough. Re-freeze for about 2 hours or until the desired hard ice cream texture is reached.
• Use any flavor you like! You can make your own version of cookie dough ice cream by varying the ice cream base. Make it with chocolate ice cream, peanut butter ice cream, or coffee ice cream as fun variations!

Equipment for homemade: an ice cream maker!

For the homemade ice cream base, you’ll need an ice cream maker. It’s a great investment you can use to make sorbets, sherbet and ice creams all year round. The two main types of ice cream makers are:

• Freezer bowl ice cream maker: This type of inexpensive: it simply requires freezing the base of the ice cream maker overnight before making the recipe. We like this 2 quart freezer bowl ice cream maker, which is durable and has held up well over the years.
• Automatic ice cream maker: If you make ice cream often, you may want to consider an automatic ice cream maker. It’s larger and more expensive but requires no pre-freezing, so you can make ice cream at any time! (This is the type we use, but only because this is our job!)

Dietary swaps

Got a special diet? Here are a few notes for adapting this recipe to a special diet:

• Vegan: Use this Vegan Ice Cream base and vegan butter or refined coconut oil in the cookie dough
• Gluten-free: Use almond flour or gluten-free 1 for 1 flour

Storage for cookie dough ice cream

This chocolate chip cookie dough ice cream stores for up to 2 weeks. Place it in a loaf pan with a parchment sheet over the top, or simply scoop it into a sealed container. The texture is lusciously creamy for the entire storage period, not icy like other methods. The cookie dough itself stores frozen for up to 1 month.

More ice cream recipes

Love making ice cream? Here are a few more homemade ice cream recipes to try:

• Try Rocky Road Ice Cream
• Go for Mint Chocolate Chip Ice Cream
• Grab classic Vanilla Ice Cream, Chocolate Ice Cream or Strawberry Ice Cream
• Make Vegan Ice Cream (Dairy Free!) or Easy Banana Ice Cream
• Mix up Strawberry Cheesecake Ice Cream or Blueberry Ice Cream

01

Rocky Road Ice Cream

02

Mint Chocolate Chip Ice Cream

03

Easy Banana Ice Cream

04

Strawberry Ice Cream

This chocolate chip cookie dough ice cream is…

Vegetarian. For vegan, use Vegan Ice Cream and vegan butter or refined coconut oil in the cookie dough. For gluten-free, use almond flour or gluten-free 1 for 1 flour.

Cookie Dough Ice Cream

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No reviews

• Author: Sonja Overhiser
• Prep Time: 2 hours
• Cook Time: 5 minutes
• Total Time: 2 hours 5 minutes
• Yield: 1 quart

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Description

This chocolate chip cookie dough ice cream is a dream! Use the dough recipe as a mix-in for purchased ice cream, or make a homemade base.

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Ingredients

Ice Cream (or use purchased ice cream*)

• 2 tablespoons cornstarch 
• 1 ½ cups whole milk, divided
• 1 cup granulated sugar
• 2 cups heavy cream
• ⅛ teaspoon kosher salt
• 2 teaspoons vanilla extract

Cookie dough

• 2/3 cup all-purpose flour
• 6 tablespoons salted butter, softened (or unsalted butter plus ¼ tsp salt)
• 6 tablespoons brown sugar
• ½ teaspoon vanilla extract
• ⅓ cup mini chocolate chips, plus additional if desired

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Instructions

1. In a small saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
2. Remove from the heat. Stir in the remaining ½ cup whole milk and the heavy cream, salt and vanilla extract.
3. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
4. Meanwhile, make the cookie dough: If desired, heat treat the flour*. Soften the butter in the microwave for about 10 seconds until just soft. Mash it with a fork with the brown sugar until fully incorporated. Mix in all the other ingredients, kneading with your hands as necessary. Add the chocolate chips and stir until evenly distributed. Form the dough into small pea sized balls and place them on a parchment-lined baking sheet. Place the sheet in the freezer for at least 15 minutes or until hardened. (If making in advance, remove the cookie dough bits from the tray once they are hardened and place in a sealed container for storage.)
5. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. Transfer to a loaf pan or sealable container. Add the cookie dough crumbles to the ice cream and mix in, saving out a few crumbles for the top. If desired, mix in 2 tablespoons additional mini chocolate chips. Top with more cookie dough and mini chocolate chips. Freeze 3 hours or overnight (or eat immediately for soft serve texture). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.

Notes

*Make your own ice cream base, or use the cookie dough recipe as a mix-in for store-bought ice cream! If using purchased ice cream, make the cookie dough in Step 4, freeze it for 15 minutes, then scoop a quart of purchased ice cream into a loaf pan and mix in the crumbles. Re-freeze for about 2 hours or until the desired texture is reached.

**If using all purpose flour, you can heat treat it to prevent bacteria growth (optional). Preheat the oven to 300°F. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165°F, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer).

• Category: Dessert
• Method: Frozen
• Cuisine: American
• Diet: Vegetarian

Keywords: Cookie dough ice cream, chocolate chip cookie dough ice cream

A Couple Cooks - Recipes worth repeating.

Want a citrusy spread that works for cakes, scones, pancakes, and more? Try this lime curd recipe: a thick, custardy topping that adds major zingy flavor to everything it touches. When it comes to curds you might first think of lemon curd, but this green fruit makes an even more zesty spin. It’s perfect spread on scones, biscuits, pancakes, waffles to add a major pop of flavor. Here’s how to make it!

Ingredients lime curd

Lemon curd is a citrus spread that originated in England in the 1800’s. Lime curd is a less popular but equally as delicious variation made with lime instead of lemon. Curd is a mixture of eggs, sugar, citrus juice and zest, and butter, which when heated forms into a smooth, thick custardy texture.

Citrus curds were originally eaten as a spread for scones at British tea time, but they work in a variety of uses: as a cake filling, on shortcakes, in tarts, on pancakes, waffles, and French toast, over ice cream, or on toast.

• Eggs
• Granulated sugar
• Whole limes (lime juice and lime zest)
• Butter

How to zest a lime

This lime curd recipe calls for 2 teaspoons of lime zest, which is about the amount in 1 medium lime. The best way to zest is not with a zester: it’s with a microplane! It’s a handheld metal plate with sharp holes in it, and it’s faster and more consistent than a zester. You can also use a box grater for the same effect. Here’s how to zest a lime with a microplane (or fine holes on a box grater):

1. Hold the microplane in one hand, place one end on a flat surface and hold it at an angle.
2. Hold the lime in the other hand, and drag it down over the microplane holes. Make sure to remove the colored part of the skin only; the white pith can taste bitter and should be avoided.
3. Gradually turn the lime until all green parts of the peel have been removed.

How to make lime curd

Lime curd is made with the same method as lemon curd. While the idea is quick and simple, it’s notoriously difficult to get perfect. It’s easy to come away with a thin curd or a split curd, due to undercooking or overcooking it. The best way to avoid this? Use a food thermometer. Here’s how to make lime curd (or jump to the recipe below):

• Whisk: In a medium saucepan, whisk the eggs, sugar, lime juice, and lime zest.
• Heat: Add medium heat and cook, stirring constantly and slowly with a spatula, for 2 to 3 minutes until the mixture starts to thicken into a yogurt-like consistency. This happens at a temperature between 160°F and 170°F. Avoid simmering or overcooking, which will result in a lumpy texture.
• Add butter: Immediately remove from the heat and whisk in the butter until the butter is melted.
• Chill: Transfer the lime curd to a container and press plastic wrap onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours until the curd is chilled.

Troubleshooting lime curd

It’s hard to get lime curd perfectly right, but you can often save it! Here are a few things to do if your curd doesn’t end up thick and glossy:

• Runny lime curd means the curd has not been heated enough: it must be heated to 170°F in order to thicken. You can “save” a runny curd and thicken it. Place it in a saucepan and use a food thermometer to heat it back to 170°F. Then whisk in another tablespoon or two of butter, which will help it become even thicker when cooled.
• Lumpy lime curd means the curd was overcooked, causing the eggs to cook and become scrambled. The most important part of making lime curd is cooking the mixture gently so that the eggs do not cook. If you have only small lumps in the curd, pass it through a fine mesh sieve to strain out the cooked eggs. But if the entire mixture is split, you’ll have to start over.

Ways to use it

Once you’ve mixed up your lime curd, there are so many ways to use! We love it with shortcakes as a dessert, or over waffles as a decadent brunch. It’s different from lemon curd and goes well with flavors like strawberries, cherries, and coconut. Here are a few ideas:

• Berries: Spoon it over fresh berries for a simple dessert
• Toast: Spread it on toast for a simple snack
• Scones and crumpets: Add it to homemade crumpets or blueberry scones
• Shortcakes: Add a dollop to strawberry shortcake
• Cake filling: Spread it into a layer cake
• Pancakes: Add a dollop to classic pancakes or whole wheat pancakes
• French toast: Use as a topping for French toast or stuffed French toast
• Waffles: Use on classic waffles or with strawberry waffles

More lime recipes

Love zingy lime? Here are a few more lime recipes that use this citrus fruit:

• Mix up Lime Salt
• Make Fresh Limeade or Cherry Limeade
• Make Cilantro Lime Dressing or Cilantro Lime Rice
• Freeze a batch of Homemade Lime Sherbet or Lime Sorbet

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Lime Salt

02

Fresh Limeade

03

Cilantro Lime Rice

04

Homemade Lime Sherbet

This lime curd recipe is…

Vegetarian and gluten-free.

Easy Lime Curd

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: About 1 ½ cups

Print Recipe

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Description

This lime curd recipe is ultra-citrusy and thick! It’s the ideal topping or spread for scones, cakes, and more.

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Ingredients

• 3 eggs
• ½ cup granulated sugar
• 6 tablespoons fresh lime juice
• 2 teaspoons lime zest (about 1 lime)
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces

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Instructions

1. In a medium saucepan, whisk the eggs until smooth. Then whisk in the sugar, lime juice, and lime zest.
2. Add medium heat and cook, stirring constantly and slowly with a spatula, for 2 to 3 minutes until the mixture starts to thicken into a yogurt-like consistency. This happens at a temperature between 160°F and 170°F: measure with a food thermometer for most accurate results! Avoid simmering or overcooking, which will result in a lumpy texture.
3. Immediately remove from the heat and whisk in the butter until the butter is melted.
4. Transfer the lime curd to a container and press plastic wrap onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours until chilled. Store refrigerated for up to 1 month.

• Category: Essentials
• Method: Stovetop
• Cuisine: English
• Diet: Vegetarian

Keywords: Lime curd, lime curd recipe

A Couple Cooks - Recipes worth repeating.