frozen fruit Archives - The Recipe Rebel

Breakfast in a Mug – easy, healthy breakfast casserole!

Easy Carrot Cake Baked Oatmeal Cups

Lemon Baked Pancake with Triple Berry Sauce

Our Favorite Breakfast Burritos

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Yogurt Parfaits

These Yogurt Parfaits are made with yogurt, crunchy granola, and layers of your favorite fruit or fruit sauces. This healthy breakfast can be enjoyed right away or prepped ahead of time!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 0

Total Time 5

Servings serving

Calories 227cal

Author Ashley Fehr

Ingredients

1 cup low fat vanilla Greek yogurt
2 tablespoons granola
½ cup fresh or frozen, thawed berries or fruit (choose from the options above)

US Customary – Metric

Instructions

Spoon half of the yogurt into the bottom of a bowl or glass jar
Top with half of the granola (*To prep ahead, store granola in a small container to add later) and half of the fruit.
Repeat layers one time to use remaining ingredients

Notes

*Note that the measurements above are approximate — you can adjust the amount of yogurt, fruit and granola to your liking.

**Note that the fresher your fruit, the longer your parfaits will be able to be stored in the refrigerator.

Making Ahead of Time:

Storage:

Nutrition

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Peach Crisp

Ashley Fehr — Thu, 16 Apr 2020 06:39:56 +0000

This easy Peach Crisp is made with fresh, canned or frozen peaches, plus a crunchy brown sugar oat topping! It’s make ahead and freezer friendly.

What’s the difference between a peach crisp and a peach cobbler?
How to make homemade peach crisp:
Can frozen peaches be used in peach crisp?
Can peach crisp be made ahead of time?
Can’t get enough fruit desserts? Check out these fruit-filled recipes:
Peach Crisp Recipe

There’s something special about peach crisp, don’t you think?

Homemade peach crisp can make any day of the year feel warm and summery. Eating it makes me think of picnics in the park, family barbecues and enjoying time in the backyard with the kids.

For most of us, the time for buying local peaches is brief. Don’t let that stop you from making this fabulous peach crisp, you can make it year-round using canned or frozen peaches!

In fact, unless peaches are in season, your best option in terms of flavour and convenience are the peaches you find in the freezer aisle. Frozen peaches have been picked at the peak of their ripeness, making them a great substitute for fresh seasonal fruit.

I love using frozen fruit in other desserts as well, like in my recipes for Blueberry Cobbler or Rhubarb Crisp! Got apples? Try my Easy Apple Crisp recipe next!

For a different take on this peach crisp recipe try substituting other fruit you enjoy.

You can make your own version of this fruit crisp using another kind of stone fruit (such as cherries, nectarines, and plums), berries, apples, and pears.

Feel free to try out new fruit combinations, the streusel topping for this peach crisp tastes delicious with all kinds of fruit!

What’s the difference between a peach crisp and a peach cobbler?

Although both desserts feature a thick layer of baked fruit on the bottom, crisps and cobblers are different in one important way: their toppings.

A crisp is made up of baked fruit and is topped with a layer of crunchy streusel (or streusel-like ingredients).
A cobbler is also made from baked fruit, but is instead topped with a generous layer of dropped biscuit dough.

Try this super-simple recipe for Slow Cooker Peach Cobbler the next time your family is in the mood for a different kind of peach dessert!

How to make homemade peach crisp:

Peel and slice your peaches. Try to make the slices the same size to ensure even cooking. If peaches aren’t in-season, which is most of the year for many people, feel free to use frozen or canned peaches. The peach slices are mixed with cornstarch and white sugar before being added to a baking dish.
Assemble the topping. This peach crisp is topped with a mixture of oats, brown sugar, butter, and a couple of other staples. There’s a good chance you have all these things in your pantry already! Once baked, this yummy topping crisps right up and is the perfect pairing for the gooey peaches underneath.
Bake in a hot oven. Once the peach crisp is assembled it’s baked in the oven until the fruit is bubbling and the topping is golden and crisp.
Serve hot with a generous scoop of vanilla ice cream. Peach crisp is also delicious at room temperature or even cold with a drizzle of cream or with vanilla yogurt.

Can frozen peaches be used in peach crisp?

Peaches can be added to this recipe while still frozen — just increase the amount of corn starch called for from 2 tablespoons to 3 tablespoons to make up for any extra juices released from the peaches as they bake.

Because fruit crisps have a longer baking time, frozen fruit has plenty of time to cook and release its natural juices.

Can peach crisp be made ahead of time?

Peach crisp — as well as other types of fruit crisp — is ideal for making ahead of time and then freezing. Unexpected guests? Family jonesing for homemade dessert? Simply pop a frozen peach crisp into the oven and you’ll have a mouthwatering dessert in no time!

Make the peach crisp, but don’t bake it. Instead, wrap the crisp in plastic wrap and then again with tin foil to prevent freezer burn.
Freeze for up to 3 months. Thaw the peach crisp in the fridge overnight before baking or bake from frozen.
If you bake the peach crisp from frozen, place it in a cool oven as it preheats. If a frozen casserole dish is placed directly in a hot oven it could shock the glass, causing it to crack or explode.
Allow for extra baking time if the peach crisp is frozen. Add an extra 30-40 minutes of baking time to make sure the peach crisp is cooked throughout, and keep an eye on it as it cooks.

You can also make the peach crisp and bake it before freezing.

Allow the baked peach crisp to come to room temperature. Wrap the baking dish in plastic wrap or cover with a tight-fitting lid. Freeze for up to 3 months.
Thaw at room temperature for 6-8 hours. Cover with foil or a lid and reheat in a 350 degree oven until hot. Remove the covering just before taking the peach crisp out of the oven to add some crunch to the topping.

Can’t get enough fruit desserts? Check out these fruit-filled recipes:

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Peach Crisp

This easy Peach Crisp is made with fresh, canned or frozen peaches, plus a crunchy brown sugar oat topping! It's make ahead and freezer friendly.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 327cal

Author Ashley Fehr

Ingredients

8 cups fresh, frozen or canned sliced peaches (*see post above for tips on each) about 6 cups chopped
1/2 cup granulated sugar 150g
2 tablespoons corn starch
1 1/2 cups rolled oats
1/2 cup flour all purpose or whole wheat
1/2 cup brown sugar lightly packed
1/2 cup cold butter cubed

Instructions

Preheat oven to 350 degrees.
In an 8×8" or 9×9" baking dish, stir together peaches (peeled and sliced if using fresh peaches), sugar and corn starch until peaches are coated.
In a medium bowl, combined oats, flour, brown sugar and cold butter with a pastry cutter, fork or even your hands, until combined. It should resemble cookie dough when done and easily hold together when pressed.
Crumble oat mixture over fruit in pan and press down slightly.
Bake for 30-50 minutes, until oats are golden brown and filling is thick and bubbly at the edges. A crisp made with fresh fruit will bake more quickly than a crisp made with frozen fruit.
Serve warm with ice cream or as desired.

Notes

*If your peaches are not very sweet, you may want to increase the granulated sugar to ¾ cup. Frozen peaches are often not as sweet and will sometimes require additional sugar.

Nutrition

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30+ Healthy Smoothie Recipes

Ashley Fehr — Tue, 14 Apr 2020 06:47:03 +0000

30+ Healthy Fruit Smoothie Recipes to keep you going through the day! A healthy breakfast idea or snack, loaded with fruit or veggies!

I think of smoothies as healthy milkshakes… and we love smoothies around here!

As the weather warms, these are an excellent idea for breakfast, or a fun snack in the afternoon.

Nutrient-rich, these healthy smoothie recipes are packed full of fruits, veggies and protein for an energy boost that lasts all day.

I love to give these to my kids because they can easily take them outside to play, and they have no idea these sweet treats are so good for them. I’m all for sneaking in extra fruits and veggies when I can!

Aside from my kids, my husband and I love smoothies, too.

It’s an easy way to pack many of the vitamins and nutrients we need into one convenient package that we can take to our desks as we scramble to get things done.

Here are some of my favorite smoothie recipes, and a few from my favorite bloggers!

Are fruit smoothies a healthy breakfast?

Homemade smoothies are much better for you than ones from the frozen section of your grocery store.

When you create these at home, you get to prioritize the ingredients, while other store-bought options may include preservatives or sugary add-ins.

I like to make sure we have some fruit, some fat and some protein (often nut butter or Greek yogurt) as a base.

From there, you can add in veggies or grains if you want to bump up the nutritional value even more!

What do you put in a smoothie?

Pretty much anything! I like to add in a handful of spinach, frozen fruit, fruit juices, peanut butter…it’s all a matter of what you enjoy!

As long as you start with your liquid ingredients and add your firmest ingredients last (those frozen fruits with high water content!), you can make a smoothie out of almost anything.

Here are some other ideas for smoothie add-ins:

Spinach, Kale, leafy greens
Nuts, seeds, oats
Nut butters
Yogurt
Milk, almond milk and other dairy alternatives
Protein powders
Fruit juices — try to stick to the ones with no added sugar!

The great thing is that so many of the ingredients that are less appealing to my kids blend right into a smoothie, so they don’t even notice

Prepping smoothies ahead of time:

Smoothies are really easy to prepare for ahead of time. Many of these ingredients are freezer friendly, and it really doesn’t matter how pretty they look- they will be pureed and blended together anyway!

Here’s a tip: If you have several bananas that are on the brink of browning, peel, cut in half, then freeze in a sandwich bag. When you are ready to blend up a smoothie, take out what you need and you’re good to go!

You can also assemble sandwich bags with all the ingredients you need for a single smoothie. This makes hectic mornings so easy. Just pull out the single serving, add liquid and blend!

Fruit Smoothie Recipes

Peach Carrot Smoothie Recipe – Yes, you read that right: carrots! Blended peaches, coconut water and greek yogurt camouflage the carrot flavor for a sweet treat with veggies.

Strawberry Banana Smoothie Recipe – Packed with potassium and fiber, this smoothie is the perfect breakfast or snack on the go!

Strawberry Blueberry Smoothie – perfect for those summer berries you’ve stashed in the freezer!

Pineapple Smoothie – A refreshing smoothie that’s on repeat at our house! Frozen bananas and pineapple give it that tropical flavor – perfect for summertime.

Apricot Strawberry Smoothie – a fun flavor combination!

Apple Crisp Smoothie – I’m apple-crisp obsessed! And this smoothie is right on the money for those who happen to enjoy dessert for breakfast.

Goji Peach Cherry Smoothie — with no added sugar, it’s a sweet treat we can’t resist!

Cranberry Raspberry Smoothie – I never really thought about using cranberries in a smoothie until this recipe, but boy I’m glad I did! The cranberries give the smoothie a little extra kick of tangy flavor.

Skinny Cherry Banana Smoothie – perfect for those summer cherries!

Green Smoothie Recipes

Anti-Inflammatory Tumeric Smoothie with Pineapple — loaded with good things to start your day!

Green Smoothie Recipe – You’d never know kale was the main ingredient! This smoothie is so refreshing and a nutrient-rich start to the day.

Green Smoothie – This smoothie is worth that Costco-sized bag of frozen pineapple hogging the freezer! So delicious, rich in vitamins and a great way to cool down during the summer.

The Ultimate Green Smoothie – I never knew you could put so many green veggies in a smoothie this delicious! Basically, it’s just a smoothie full of good for you foods like apples, pears, celery and even broccoli!

Best Beginners’ Green Smoothie – If you are trying to ease your kids into green things, start here! This is the perfect recipe for a green smoothie beginner.

Peanut Butter Banana Green Smoothie Recipe with Greek Yogurt – This green smoothie recipe is packed with nutrients and full of flavors your kids already love. Pair this with a granola bar and you’ve got a complete breakfast!

Chocolate Protein Green Smoothie – With the filling power of protein and the sweetness of chocolate, you’ve got the perfect recipe for a post-workout snack or breakfast.

Tropical Green Smoothie – Tropical and nutritious! The combination of pineapple and spinach offers plenty of Vitamin K, Vitamin A and Vitamin C.

Green Tea Matcha Smoothie – Matcha Green Tea adds major antioxidants to this smoothie recipe. Blended together with spinach, kale and other nutritious ingredients makes this the ultimate powerhouse smoothie!

Smoothie Bowl Recipes

Bowls are the trend these days! A smoothie bowl is a smoothie, poured into a bowl and loaded with your favorite toppings. It’s eaten with a spoon, and makes a smoothie a hearty breakfast or lunch option!

Grapefruit Smoothie Bowl – Just like a regular smoothie, fruit and yogurt are blended together and then topped with more yummy goodness for a beautiful breakfast!

Peach Pie Smoothie Bowl – A perfect alternative to a slice of peach pie. With this recipe, you won’t feel guilty about having something sweet for breakfast!

Quick and Easy Pear Smoothie Bowl Recipe – Enjoy the simplicity of a smoothie all year round with seasonal flavors like pears, nuts and spices.

Banana Mango Smoothie Bowl – Enjoy tropical flavors like banana and mango with this bowl filled to the brim with delicious toppings!

Banana Berry Beet Smoothie Bowl – This brightly colored PINK smoothie bowl will make you come alive ready to dive into breakfast!

Blueberry Muffin Smoothie Bowl – The flavors of our favorite muffin but in smoothie bowl form and topped with delicious fruits and coconut shavings!

Tropical Smoothie Bowl Recipe – An option for dairy-free and gluten-free smoothie lovers! This is so full of nutrients, and then loaded up with even more fruit on top for a massive bowl of yummy goodness!

More Healthy Smoothie Recipes

Healthy Chocolate Peanut Butter Smoothie: Chunky Monkey – Tastes just like the Ben & Jerry’s favorite, but it’s healthy! So decadent and creamy!

Strawberry Banana Orange Power Smoothie — this one really packs a punch!

Secret Ingredient Metabolism Boosting Smoothie! – Get your metabolism moving with a secret ingredient!

Oatmeal Breakfast Smoothie — a hearty and healthy breakfast in a glass!

Healthy Strawberry Smoothie recipe – A classic smoothie recipe that’s completely customizable. Add in other ingredients to make it your own!

Raspberry Almond Chia Smoothie – Loaded with protein and calcium, this smoothie recipe is as nutritious as it is beautiful!

Cocoa Almond Protein Smoothie – How about a smoothie that tastes just like dessert? This is it!

Healthy Coffee Banana Smoothie Recipe – Protein, fiber and caffeine all packed into a smoothie to give you energy all day long.

Banana Smoothie – Simple & Healthy! – Energy for the whole day is right in your glass! Loaded with potassium and fiber!

Copycat Healthy Shamrock Shake Recipe – Got a craving for a Shamrock Shake? Now, you can have the healthier version – smoothie style!

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Slow Cooker Berry Cobbler

Ashley Fehr — Thu, 02 Apr 2020 06:40:35 +0000

This Slow Cooker Berry Cobbler is an easy dessert recipe that uses fresh or frozen berries so it’s the perfect sweet treat year round! Just 10 minutes prep!

I don’t know if there’s anything better than a warm dessert with vanilla ice cream!

We have a whole list of favorites (like my Grandma’s Hot Fudge Sundae Cake, this Strawberry Rhubarb Crisp, or a slice of this Apple Upside Down Cake), but the ease of this Slow Cooker Berry Cobbler takes it right to the top of the list.

Berry Cobbler

With just 5-10 minutes of active prep time, it’s the perfect dessert to whip up in the afternoon if you find a moment of quiet, or while dinner is cooking for an after dinner treat.

This Berry Cobbler is also incredibly versatile.

You can use any berries you have, or add in other fruit that you have laying around and need to be used.

You can use fresh or frozen berries, so you can make it year round without sacrificing any flavor, but it tastes like summer.

If you love cobbler as much as we do, check out my Slow Cooker Peach Cobbler Recipe, Blueberry Cobbler Recipe, and Easy Crockpot Blackberry Cobbler Recipe.

How to make Crockpot Berry Cobbler:

Making cobbler in the slow cooker is not quite the same as making it in the oven.

There are several different ways to make cobbler, and they are all quite different.

Some cobbler recipes have a layer of fruit on the top, and crumbly biscuit-like cakes on the top.

Some cobbler recipes, like this one, have a layer of cake on the bottom, and a thick layer of fruit filling on top.

If you prefer your cobbler with crumbly biscuits, then this slow cooker version might not be your thing.

Crockpot cobbler will still have a thick cake layer, and a thick, oozing fruit layer, but slow cookers can’t do “crisp”. It is like a combination of cobbler and pudding cake, and we are 100% in love.

Just don’t skip the ice cream 😉

Variations on this Berry Cobbler:

As I mentioned above, you can make this crockpot cobbler with any fruit you have lying around. Try:

peaches and raspberries
strawberries, blackberries and blueberries
blueberries, with some lemon zest added to the cake batter
peaches, pears and pineapple
get creative!

More frozen fruit recipes you’ll love!

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Slow Cooker Berry Cobbler

This Slow Cooker Berry Cobbler is an easy dessert recipe that uses fresh or frozen berries so it's the perfect sweet treat year round! Just 10 minutes prep!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 263cal

Author Ashley Fehr

Ingredients

Cobbler batter:

1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 cup milk
1 egg
2 tablespoons canola oil

Berry mixture:

4 cups mixed berries of choice fresh or frozen (thawed and drained)
1 cup sugar
1/4 cup flour

Instructions

For the batter, In a large bowl, combine the 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. Stir in milk, egg, and canola oil until combined — batter will be thick.
Lightly grease a 2.5-4 quart slow cooker and spread batter in the bottom.
Thaw and drain berries if you are using frozen.
In another large bowl, stir together berries, sugar and flour. Spread over batter in slow cooker.
Cover and cook on high for 2-3 hours (closer to 2 hours for fresh or 2.5-3 hours for thawed). Serve warm with a scoop of ice cream!

Video

Nutrition

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Easy 2-Ingredient Skinny Slush

Ashley Fehr — Thu, 06 Aug 2015 06:39:40 +0000

The easiest way to make a skinny, slushy summer drink! Plus TEN other flavor combinations. Mix and match to make any flavor combo you want – you’ll never run out of options this summer!

See? I promised you I would make you some skinnier summer treats. (I know, I know — you’re all already baking back to school snacks!)

Raise your hand if you love 2 ingredient recipes.

I even hesitate to use the word recipe. It’s more of a just a method for making healthier summer drinks that you can make a thousand different ways. I’ve included ten other ways to make this slush just to give you some ideas!

Since the slush is made with frozen strawberries and zero calorie juice or pop, and I say any calories from fruit and vegetables don’t actually count, we’re going to call this a zero calorie beverage. Deal?

Here are ten other ways to mix things up if you’re feeling adventurous! All juice/pop options could be regular or low calorie – whatever you’ve got around.

Frozen raspberries and limeade
Frozen mango and pineapple juice
Frozen cherries and Coke
Frozen blueberries and grape juice
Frozen mixed berries and orange juice
Frozen strawberries and cream soda (this is one of my favorites — I’m a sucker for cream soda!)
Frozen raspberries and cranberry juice
Frozen berries – any kind — and iced tea
Frozen peaches and berry punch
Frozen strawberries and orange soda

So here’s a summer full of simple recipes that are anything but boring! I’m all about things that leave me more time for deck-sitting, flower-planting and baby giggles.

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Easy 2-Ingredient Skinny Slush

These 2 ingredient skinny slush is a refreshing, frozen summer drink!

Course Drinks

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 46cal

Author Ashley Fehr

Ingredients

1 cup frozen strawberries
3/4-1 cup zero-calorie pink lemonade*

Instructions

Place both ingredients in the blender and puree.
*Using the smaller amount of liquid will give you a thicker, icier slush and the larger amount will give you a thinner slush.

Nutrition

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Strawberry Pineapple Lemonade Bars

Ashley Fehr — Wed, 10 Jun 2015 08:30:02 +0000

A fruity, juicy filling on a buttery shortbread crust — the perfect dessert for Spring or Summer! Change up the juices and fruits to suit your tastes, or use what you have! This recipe makes a large pan so it’s perfect for a potluck or family barbecue.

You know that time when you were about half way through a recipe and you went to grab one of the essential ingredients from your fridge and it just was not there? And you swear that you just bought some and it’s probably hiding on you somewhere, and that’s understandable because you just moved (almost 3 months ago…)?

Me neither.

Kidding. Story of my life.

And it’s not like I don’t try really hard to keep my fridge, pantry and freezer stocked. It’s just that I’m sometimes still in disbelief about how quickly we can go through food, seeing how it is just myself, my husband and our little girl who are eating it.

There are times when I’m struggling to push my shopping cart piled high with groceries through the aisles of the supermarket, putting every ounce of my strength into each turn, and I feel like people watching must think I have 5 kids at home.

Those are the people without kids, obviously, because people with kids know.

Clearly I need to be more on top of my game, and maybe I wouldn’t be stressing half-way through each recipe thinking “what am I going to substitute for that??” and frantically searching my kitchen for something appropriate.

Then again, I’m not sure what I would call myself if I ever was completely prepared for a recipe or didn’t add my own touch to everything that comes out of my kitchen, so I guess I’ll just carry on and pretend like it’s an integral part of my kitchen personality.

All that being said, I was so happy with the way these turned out in the end. I didn’t have enough lemon juice to stick with a strawberry lemon bar, so I substituted some pineapple juice and I loved the result!

These bars taste like summer. They’re perfect for Spring, when you’re still willing to turn your oven on and maybe fresh strawberries haven’t quite reached your area yet. Perfect for when you’re longing for a taste of fresh, fruity perfection!

*Recipe and photos updated June 12, 2015 from original from March 25, 2014.

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Strawberry Pineapple Lemonade Bars

Fresh and fruity bars flavoured with strawberry, pineapple and lemon — a taste of summer!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 45

Total Time 1 10

Servings bars

Calories 269cal

Author Ashley Fehr

Ingredients

For the crust:

1 cup butter 2 sticks, softened
1/2 cup sugar
2 cups flour
Pinch of salt

For the filling:

3 cups sugar
5 eggs
1/2 cup lemon juice
3/4 cup unsweetened pineapple juice
1 1/3 cups all-purpose flour
pinch of salt
4 cups strawberries *I used frozen, thawed. Fresh would also work, but you might have more trouble getting the juice out. Or substitute any berries you like
icing sugar for dusting

Instructions

Preheat oven to 350 degrees F (If using a dark non-stick pan, I recommend baking at 330-335 degrees F and adding a few extra minutes). Line a 9×13″, 10×15″ or 12×16″ pan with tin foil and spray with non-stick spray. I’ve used a 9×13″ and a 12×16″. The bars pictured were made in a 12×16″ pan, and they’re plenty thick!)
Combine butter, sugar and salt in a stand mixer. Add in flour and beat until just combined (mixture will be crumbly). You can always combine the mixture with your hands.
Press evenly in the bottom of the pan. Bake 10-15 minutes, until crust feels slightly dry on top.
Combine sugar, eggs, flour, juices and salt in a large bowl with a whisk. Puree berries in a blender, food processor or Magic Bullet (I got 2.5-3 cups berry puree). Press through a sieve or fine mesh strainer into the bowl with the egg mixture. Whisk to combine. Pour into crust and bake 30-45 minutes until filling is completely set. A 9×13″ pan will need between 40-45 (mine baked 43 minutes) minutes and a 12×16″ pan needed about 30 minutes.
Cool completely before cutting into bars (I let mine sit in the fridge for a couple hours after they come to room temperature). Dust with icing sugar if desired.

Notes

*The second time I made these I used half whole wheat flour and they were still great!
*You can use more or less of whichever juices you desire! Feel free to mix and match.

Nutrition

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