Cold weather doesn’t mean you have to skip bright, fruit-filled desserts. These recipes bring the flavors of summer to the table, no matter the season. Whether you’re baking with frozen berries, canned peaches, or a stash of rhubarb from the freezer, there’s always a way to make it work. Crisps, cakes, bars, and cookies all come together with simple ingredients and big flavor. Some of these are baked and bubbling, perfect for serving warm, while others are chilled and refreshing. They’re great for weeknights, weekend baking, or sharing with family and friends.

Raspberry Bars

These bars have a buttery crust, a sweet-tart raspberry filling, and a crumbly topping that makes them perfect for snacking or dessert. They’re easy to bake and hold up well, making them great for sharing. You can use frozen raspberries when fresh ones aren’t in season, so they work any time of year. Serve them as they are or with a dusting of powdered sugar for an extra touch.
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Blueberry Coffee Cake with Streusel

A soft, fluffy cake filled with juicy blueberries and topped with a crunchy streusel makes this a great treat for breakfast or dessert. The cake stays moist thanks to the berries, and the crumbly topping adds just the right amount of sweetness. It’s perfect with a cup of coffee or tea and can be made ahead for easy mornings. If fresh blueberries aren’t available, frozen ones work just as well.
Get the Recipe: Blueberry Coffee Cake with Streusel
Blackberry Apple Crisp

This crisp brings together tart blackberries and sweet apples under a golden oat topping. The fruit bakes down into a warm, jammy filling, while the topping adds crunch and a hint of spice. It’s simple to make and pairs perfectly with a scoop of ice cream or a drizzle of heavy cream. Whether served warm or at room temperature, it’s a dessert that feels comforting any time of year.
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Raspberry Pretzel Salad

A mix of sweet, salty, and creamy, this no-bake dessert layers a crunchy pretzel crust, a smooth cream cheese filling, and a bright raspberry topping. The contrast of flavors and textures makes it a favorite for gatherings. It sets up in the fridge, so it’s a great make-ahead option when you need something easy. Use frozen raspberries if fresh ones aren’t available, and it’ll still taste just as good.
Get the Recipe: Raspberry Pretzel Salad
Magic Rhubarb Dump Cake

This dessert practically makes itself—just layer everything in a pan and let the oven do the work. Rhubarb bakes down into a soft, tart filling while the cake mix on top turns golden and crisp. It’s a simple way to enjoy rhubarb without much effort, and it’s great served warm with a scoop of vanilla ice cream. If you have rhubarb in the freezer, this is a perfect way to use it.
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Easy Peach Cake Recipe

A light, buttery cake baked with juicy peaches, this recipe brings a bit of summer flavor to any season. The peaches soften as they bake, creating pockets of sweetness throughout the cake. Serve it plain, dusted with powdered sugar, or with a dollop of whipped cream. If fresh peaches aren’t available, canned or frozen peaches work just as well.
Get the Recipe: Easy Peach Cake Recipe
Strawberry Rhubarb Crisp

Strawberries and rhubarb make the perfect balance of sweet and tart in this simple baked crisp. The fruit gets soft and jammy in the oven, while the oat topping adds a little crunch. It’s easy to make with frozen fruit and works well as a warm dessert or a next-day treat with breakfast. A spoonful of whipped cream or a scoop of ice cream makes it even better.
Get the Recipe: Strawberry Rhubarb Crisp
Raspberry Cookies

These cookies have soft centers, crisp edges, and bursts of raspberry flavor in every bite. The raspberries add a bright, fruity twist to a simple cookie dough, making them stand out from the usual chocolate chip or sugar cookies. They’re quick to bake and perfect for an afternoon treat or packed in a lunchbox. Use fresh or frozen raspberries, and they’ll turn out great either way.
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Rhubarb Curd Recipe

This smooth, tangy spread is a great way to bring rhubarb flavor to all kinds of treats. Spread it on toast, swirl it into yogurt, or use it as a filling for cakes and tarts. It keeps well in the fridge, so you can make a batch and use it throughout the week. If fresh rhubarb isn’t available, frozen works just fine—just thaw and drain before using.
Get the Recipe: Rhubarb Curd Recipe
Old Fashioned Apple Crumble

A simple, no-fuss dessert that never goes out of style, this apple crumble has soft, spiced apples under a crisp, buttery topping. It’s perfect on its own or with a scoop of vanilla ice cream. This recipe works with any type of apple, so you can use what you have on hand. If you’re making it ahead, just warm it up before serving for the best flavor.
Get the Recipe: Old Fashioned Apple Crumble
Zucchini Brownies

These brownies are rich, fudgy, and packed with moisture from the zucchini—without tasting like vegetables. The zucchini melts into the batter as it bakes, making every bite soft and chocolatey. They’re a great way to use up extra zucchini, and no one will ever guess they have a vegetable hidden inside. Serve them plain or with a sprinkle of powdered sugar for an easy dessert.
Get the Recipe: Zucchini Brownies