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Top 25 Frozen Fruit Recipes with Ingredients and Proper Directions

Frozen Fruit Recipes

Frozen Fruit Recipes are a great way to keep the freshest, ripest taste of the season. Usually, fruit is frozen when it is at its freshest, so you can enjoy its great taste all year long. The texture of strawberries, cherries, peaches, and other fruits changes when they are frozen, which makes it a little harder to use them in some ways. For example, frozen fruit is better in baked goods or smoothies than in fruit salads.

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The good news is that you can’t tell if a baked good, sauce, sorbet, or other Frozen Fruit Recipes are made with fresh or frozen fruit. Some things, like smoothies, are even better when you use frozen fruit. Note that some recipes say to let the fruit thaw before adding it, while others say you can just add it right from the freezer to make Frozen Fruit Recipes.

Easy Frozen Fruit Recipes: Triple Berry Crumble

Using frozen berries is the easiest way to make a triple berry crumble. With a tasty oat crumble on top, and ready in just 10 minutes.

What Makes This Frozen Fruit Recipes Great?

If you’re like me, you want perfect spring berries all year long. With this frozen berry crumble dessert, I can always have a fresh berry dessert. I always have a big bag of frozen berries from Costco in my freezer. I always use that fixed frozen bag of berries when I want to make a smoothie, this dessert, or anything else with berries.

What are the best Frozen Fruit Recipes? What Makes This Frozen Fruit Recipes Great? Frozen berries aren’t just good frozen. Once you let them thaw, you’ll have the perfect berries for whatever you want to make.

This easy Frozen Fruit Recipes for frozen mixed berries takes only 10 minutes to make and has the best oat crumble topping. A simple and quick dessert that the whole family will enjoy.

How to Make This Recipe?

The best fruit is frozen fruit because it is frozen at its freshest. It tastes much better and has a lot more nutrients. Also, organic frozen fruit is much cheaper than fresh fruit. Win-win!

Since the berries are going to be baked, frozen berries work great. They will get soft and mushy no matter what. Even better? You can make these Frozen Fruit Recipes with frozen berries! No need to let them warm up. This frozen berry crumble takes less than 10 minutes to get ready and put in the oven. Like it!

Ingredient Notes

Flour & Sugar: The berry filling is easy to put together. Since the berries will sweat a bit, I like to add some flour and a little sugar to make them thicker and sweeter.

Lemon Zest: Don’t forget to do this! The lemon zest gives the berry mix some brightness, which is a must.

Frozen Berries: I like to use a mix of raspberries, blueberries, and blackberries when I want to use frozen berries. But you could use just one berry or a mix of different ones. For strawberries, cherries, mango, etc., I pulse the frozen fruit a few times in the food processor so the chunks are easier to eat.

Fresh Berries: This same recipe can also be used for fresh fruit. Just use the same amount of frozen berries instead of fresh. No other swaps are needed, and the baking time doesn’t need to be changed.

Oat Crumble Topping: The oat crumble on top of this frozen berry crumble is the real star. Mixing butter, flour, and sugar with rolled oats makes them crunchy and toasty. It gets crunchy on top of the berries and gives this dessert the perfect sweet, crumbly oat texture. Literally, the best oat crumbles topping I’ve ever had.

Frozen Fruit Salad

Frozen Fruit Salad

This fruit salad is made with frozen berries, peaches, pineapple, and mango, and it has a honey-lemon dressing. It is also the most popular Frozen Fruit Recipes. This is a great way to cool off in the summer, and you can make a tasty treat out of frozen summer fruit to enjoy the rest of the year.

If you ever wonder, “What can I do with a bag of Frozen fruit recipes?” the answer is frozen fruit salad. I took the two most popular frozen fruit mixes and mixed them with honey and lemon juice. As the fruit juice thawed, it turned into the most delicious dressing! This recipe will save you time and your sanity, especially if you have kids or need to make something for guests.

On a hot summer day, this salad will help you cool down. For an epic frozen dessert, add chopped fresh mint and maybe even vanilla ice cream. It’s a great way to enjoy frozen summer fruit when it’s cold outside. Even your own frozen fruit mix will work!


  • frozen berries mix
  • frozen peaches, pineapple, and mango
  • honey
  • lemon or lime juice

How to make Frozen Fruit Salad?

  • Start by placing frozen fruit in a large mixing bowl.
  • Add lemon juice and honey. Stir well. The honey will get thick and sticky but once the fruit thaws, it will combine with the juice to make a delicious dressing.
  • Cover the bowl with saran wrap and let it stand at room temperature for about 1 hour.
  • Stir everything together just before serving.
  • Garnish with chopped mint leaves, if desired.
  • frozen fruit salad steps 1 and 2 Frozen Fruit Salad

Does the fruit get mushy?

If you let the salad sit for about an hour, the fruit should be just right—firm but not frozen. Raspberries thaw the quickest, so remember that. Mango is still the most solid of all the fruits I used. Peaches and pineapple felt like they were ready to eat.

Obviously, if you let the salad thaw longer, the fruit will get softer.

Top 25 Frozen Fruit Recipes

Already have a lot of Frozen fruit recipes and want to try something new? Healthy snack Recipe for cobblers, fruit crisps, breakfast pastries, ice creams that don’t need to be churned, and more will help you use your blender for more than just smoothies.

1. Berry Strata

Berry Strata

No one will ever guess that this beautiful stratum is made with frozen berries. It’s great for a make-ahead breakfast or a brunch for a special occasion. Just make sure to let the berries thaw and drain completely before adding them to the mix. If you don’t, your baking dish will be too wet. So this is the very popular Frozen fruit recipe.


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  • 2 tablespoons butter
  • 3 tablespoons honey
  • 4 large eggs
  • 1/2 cup whole milk ricotta
  • 3 tablespoons sugar
  • 1 cup whole milk
  • 1/4 cup orange juice
  • 4 slices of bread, torn into 1-inch pieces (about 4 cups)
  • 1 (10-ounce) bag frozen mixed berries, thawed and drained


  1. In a small saucepan over low heat, melt the butter. Stop the cooking, add the honey, and stir to mix.
  2. Mix the eggs, ricotta, and sugar together in a large bowl. Use a fork to beat the eggs and mix them together. Mix the bread with milk, orange juice, butter, and honey. Stir in order to mix. Fold the berries in with care.
  3. Put the ingredients in a 2-quart round baking dish that is 10 inches in diameter. Wrap it in plastic wrap and put it in the fridge for at least 2 hours and as long as 12 hours.
  4. Set the oven temperature to 350 degrees F. About 40 minutes later, the strata should be golden on top and cooked all the way through. Let stand for 5 minutes before serving. Put some on each plate and serve.
  5. 4 main servings, 401 calories, 18 grams of fat, 9 grams of saturated fat, 14 grams of protein, 49 grams of carbs, 34 grams of sugar, 3 grams of fiber, 249 milligrams of cholesterol, and 292 milligrams of sodium.

2. Blueberry Kuchen

Blueberry Kuchen
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We can get big, beautiful blueberries in the summer, and I use them in this easy-to-make coffee cake. I like to freeze extra blueberries so that I can make this treat whenever I want. —Anne Krueger, Richmond, British food.


  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons grated lemon zest
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup 2% milk
  • 1/4 cup butter, melted
  • One large egg, room temperature, beaten


  1. Frozen fruit recipes mix the first 6 ingredients together in a bowl. Add the milk, butter, egg, and vanilla. Mix for 2 minutes, or until everything is well mixed.
  2. Pour into a 13×9-in. a baking dish that has been greased. Add blueberries to the top. Mix sugar and flour together in a bowl, then add butter. Mix with a fork until it becomes crumbly, then sprinkle over the blueberries. Bake at 350° for 40 minutes, or until the top is lightly browned.

3. Blueberry Frozen Yogurt

 Blueberry Frozen Yogurt
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The frozen blueberries in this yogurt make it feel like granita and make it easy to scrape with a fork. If you want a smoother frozen yogurt, put the mixture in an ice cream maker and use it as directed by the manufacturer.


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  • 1 pound of frozen blueberries, thawed
  • 1 tablespoon plus 1/3 cup honey 
  • Two 3-inch-long sprigs of fresh thyme 
  • 2 cups chilled plain whole-milk Greek yogurt 
  • 1/4 cup agave 
  • 2 tablespoons fresh lemon juice


  1. In a small heavy saucepan, mix 1/4 cup of the blueberries, 2 tablespoons of water, 1 tablespoon of honey, and the thyme sprigs. You can use a fork or a potato masher to roughly mash the blueberries. Bring to a boil over a medium-high flame. Take the pan off the heat, put a lid on it, and let the mixture sit for 15 minutes. Take the lid off the pan and let the syrup cool down a bit. Throw away the thyme stems.
  2. Put the rest of the blueberries, the last 1/3 cup of honey, the yogurt, the agave, the lemon juice, and the blueberry syrup that has been left to cool in a blender or food processor. Mix until almost all of the lumps are gone.
  3. Put the yogurt mixture in a shallow glass baking dish, cover it, and freeze it for about 2 hours, or until it turns into slush. Stir with a fork to mix. Keep freezing until solid, which will take at least 8 hours or all night. Scrape the mixture into small bowls or glasses with the tines of a fork. Serve right away.

4. Peach Slab Pie

Ree’s slab pie is the perfect country-style dessert for a big group. You can use store-bought pie crust if you don’t have time to make your own, but hers is worth the extra work. A bit of lemon zest is mixed into the dough, which makes this sweet peach pie taste even better.


  • 3 pounds frozen peaches, thawed and well drained
  • 1 cup sugar 
  • 1/2 cup all-purpose flour 
  • 3 tablespoons lemon juice

Pinch of salt

  • All-Butter Lemon Pie Crust:
  • 3 cups all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt 
  • Zest of 1 lemon 
  • 3 sticks (1 1/2 cups) cold salted butter, cubed
  • One large egg 
  • 5 tablespoons cold water 
  • 1 tablespoon distilled white vinegar


  1. For the fruit, mix the peaches, sugar, flour, lemon juice, and salt together in a bowl. Mix and put to the side.
  2. In a large bowl, mix the flour, salt, and lemon zest for the all-butter lemon pie crust. Add the butter and cut it into the flour slowly with a pastry cutter until the mixture looks like small pebbles. This step should take 3 to 4 minutes.
  3. In a small bowl, use a fork to lightly beat the egg, and then add it to the other ingredients. Next, pour in the cold water and vinegar and stir until everything is just mixed.
  4. Split the dough in half, roll each half into a ball, and put each ball into a plastic bag that can be closed again. Flatten each ball of dough with a rolling pin until it is about 1/2 inch thick. This will make rolling easier later. Don’t open the bags for at least 20 minutes (or freeze if not used immediately).
  5. Set the oven temperature to 400 degrees F. Line a 9-by-13-inch baking sheet with parchment so that it hangs over the sides by 3 inches. This will look like a sling (so you can lift the pie out).
  6. Start rolling each piece of dough into a 9-by-13-inch rectangle with a rolling pin on a lightly floured surface. Roll the dough outward from the middle. Be careful and patient; it will take a while to roll out the dough all the way.
  7. Put one rectangle at the bottom of the baking sheet that has been ready. Spread the fruit mix on top in an even layer. On top of the fruit, put the second crust. Press the edges together, fold them in, and crimp.
    Cut several flower-shaped holes in the top of the pastry.
  8. Bake for about 1 hour 10 minutes, or until the crust is golden brown. Let them cool for about an hour before taking them out and cutting them. you can make these Frozen fruit recipes to follow those directions.

5. Mixed Berry French Toast Bake

Mixed Berry French Toast Bake
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This recipe is great! It’s perfect for holiday breakfasts or company because it’s easy to make the night before and tastes great.


  • 6 large eggs
  • 1-3/4 cups fat-free milk
  • 1 teaspoon sugar
  • Cinnamon powder: 1 teaspoon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 loaf (1 pound) French bread, cubed
  • 1 package (12 ounces) of frozen unsweetened mixed berries
  • 2 tablespoons cold butter
  • 1/3 cup packed brown sugar


  1. Mix the first six ingredients together with a whisk. Put cubes of bread in a 13×9-inch or 3-quart baking dish that has been sprayed with cooking spray. Pour the egg mix on top. Cover and put in the fridge for 8 hours or overnight.
  2. Turn the oven on to 350°. Take the berries out of the freezer and the French toast out of the fridge. Let them sit while you heat the oven. Cover and bake for 30 minutes.
  3. Cut butter into brown sugar in a small bowl until the mixture is crumbly. Berries and brown sugar mixture go on top of French toast. Bake, uncovered, for 15-20 minutes, or until a knife stuck in the middle comes out clean. If you want, sprinkle with powdered sugar and serve with syrup.

6. Blueberry Ice Cream

Our wild blueberries give us ideas for what to make for dinner. People liked this ice cream that my daughter and I made for a Girl Guide meeting. Even now, it tastes good to our 10 children, 19 grandchildren, and 4 great-grandchildren. —Alma Mosher, Johannes, New Brunswick


  1. 4 cups fresh or frozen blueberries
  2. 2 cups sugar
  3. 2 tablespoons water
  4. 4 cups half-and-half cream


  1. In frozen fruit recipes mix the blueberries, sugar, and water together in a large pot. Get it to boil. Turn down the heat and let it simmer, uncovered until the sugar is gone and the berries are soft. Press the mixture through a strainer with a fine mesh into a bowl and throw away the pulp. Mix in the cream. Cover and put in the fridge for the night.
  2. Fill the ice cream freezer cylinder two-thirds of the way with ice cream and freeze it according to the manufacturer’s instructions. (Place any leftover mixture in the fridge until you’re ready to freeze it.) Move the ice cream to containers for the freezer, leaving room for it to grow. Freeze for 2–4 hours, or until solid. Repeat with the ice cream mixture that is left over.

7. Easy Crunch Berry Pie

Easy Crunch Berry Pie

This is a new and easy way to make a pie that’s good enough to serve to guests. The Cap’n Crunch cereal crust is fun to bite into, and the no-bake mixed berry filling goes perfectly with it. Test Kitchen Taste of Home.


  • 2-3/4 cups crushed Cap’n Crunch cereal
  • 1/2 cup butter, melted
  • 2 cups mixed fresh or frozen unsweetened berries, thawed
  • 3/4 cup sugar, divided
  • 1 teaspoon lemon juice
  • 1 teaspoon grated lemon zest
  • 1/4 cup cold water
  • 1 envelope of unflavored gelatin
  • 2 packages (8 ounces each) of cream cheese, softened
  • 1/2 cup heavy whipping cream
  • Sweetened whipped cream, optional
  • Additional mixed fresh berries, optional


  1. Turn the oven on to 350°. Mix cereal crumbs and melted butter together. Put the cereal mixture on the bottom and up the sides of a greased 9-inch deep-dish pie plate with the bottom of a glass. Bake until set, 10-12 minutes. Let it cool all the way on a wire rack.
  2. Combine berries, 1/2 cup sugar, lemon juice, and zest; let stand 10 minutes. Sprinkle gelatin over cold water and let it sit for five minutes. Put the berry mixture in a blender or food processor and pulse it until it is smooth. Use a fine-mesh strainer to get rid of the seeds. Melt the gelatin in the microwave on high for about 10 seconds, then stir it into the berry mixture.
  3. Mix the rest of the sugar with the cream cheese until it is smooth. Mix the cream and berry mixture in slowly while beating. Move the filling to the crust. Cover and put in the fridge until set, about 2 hours. If you want, you can add more berries and sweetened whipped cream on top.

8. Vegan Blueberry Muffins

These muffins are just as good as the traditional kind made with milk and butter, but they don’t need any hard-to-find ingredients. Simple things like brown sugar, apple sauce, almond milk, and frozen blueberries are used. Even better, they always bake up sweet and tasty.


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  • Cooking spray
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup packed light brown sugar
  • 1/2 cup plain soy milk yogurt
  • 1/3 cup unsweetened almond milk
  • 1/3 cup vegetable oil
  • 1/4 cup unsweetened smooth applesauce
  • 1 dessertspoon pure vanilla extract
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons turbinado sugar


  1. Set the oven temperature to 350 degrees F. Line a 12-muffin tin with paper liners and lightly spray it with cooking spray.
  2. In a large bowl, mix the flour, baking powder, and salt together. In a medium bowl, mix together the brown sugar, yogurt, almond milk, oil, applesauce, and vanilla.
  3. With a rubber spatula, fold the wet mixture into the dry mixture in a gentle way. Fold in the blueberries just before the batter comes together. It’s okay if there are some lumps in the batter. Put the same amount of batter in each muffin cup. Spread the turbinado sugar evenly over the tops of the muffins. 20 to 24 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool for a few minutes in the pan, then take it out and let it cool completely on a rack. Keep at room temperature for up to 3 days in a container that can’t let air in.

9. Berry-Oatmeal Bake


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  • 2 teaspoons unsalted butter
  • 1 1/4 cups old-fashioned rolled oats
  • 3 tablespoons light brown sugar

Kosher salt

  • 1 /3 cup plain unsweetened almond milk
  • One large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • Topping
  • 1/3 cup skin-on sliced almonds
  • Old-fashioned rolled oats 1/3 cup 
  • 1/3 cup light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon whole-wheat pastry flour or unbleached all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • Kosher salt
  • 12 ounces frozen mixed berries, thawed (2 1/2 cups frozen; 1 1/2 cups thawed)
  • Two-percent Greek yogurt or low-fat milk, for serving, optional


  1. Baked oats with berries
  2. Set the oven temperature to 350 degrees F. Use the butter to grease a 2-quart baking dish or an 8-inch square baking pan.
  3. Stir the oats, sugar, and 1/8 teaspoon of salt together in a large bowl to make the oatmeal. In a medium bowl, whisk together the almond milk, egg, vanilla, and almond extract. Pour the milk mixture into the oat mixture and stir well to mix.
  4. For the topping, mix the almonds, oats, sugar, butter, flour, cinnamon, and 1/8 teaspoon salt in a medium bowl until everything is evenly mixed.
  5. Pour the oatmeal into the baking dish that has been set up. Place the berries and their juices on top of the oatmeal. Put some of the toppings on top. About 50 minutes, or until the top is just set and has a light brown color. Let cool for 10 to 15 minutes on a rack. Depending on what you used, serve warm with a dollop of yogurt or a splash of milk.

10. Blackberry Shrub

Blackberry Shrub
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Frozen fruit recipes for a shrub are a creative way to use up extra fruit until Labor Day. We got the idea from a restaurant in California where we tried shrubs that were made there. They are bright and cool, just like drinks should be in the summer. —Gina Nistico, Denver, Colorado


  • 1-1/2 cups fresh or frozen blackberries, crushed
  • 1 cinnamon stick (about 3 inches)
  • 1 cup cider vinegar
  • 1-1/2 cups sugar
  • 1/2 cup water


  1. Put the fruit and cinnamon stick in a pint jar that has been cleaned. Just bring the vinegar to a boil, then pour it over the fruit, leaving 1/4 inch of space at the top. Place the lid in the middle of the jar and tighten the band with your fingertip. Refrigerate for 1 week.
  2. Pour the mixture through a fine-mesh strainer into another pint jar that has been cleaned. Press the solids to get the juice, and throw away the rest of the fruit.
  3. Sugar and water should come to a boil. Turn down the heat and simmer until the sugar is gone. Just a little bit. Mix in the flour, then shakes well. You can keep it in the fridge for up to 2 weeks.
  4. To serve, pour 1–2 tablespoons into a glass of ice, top with sparkling water, and add fresh blackberries as a garnish.

11. So Very Berry Brie

I had a lot of berries on hand and needed to make something quickly for a wine and cheese party. All of the wines went well with what I made, and it looked so much better than the other plain cheeses. — Kristin Larson-Jantzi, Newton, Kansas


  • 1/2 cup sugar
  • 2 tablespoons water
  • Frozen or fresh raspberries, thawed, can be used 1/2
  • 1/2 cup fresh or frozen blueberries, thawed
  • 1/2 cup fresh or frozen blackberries, thawed
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 round (8 ounces) Brie cheese, halved horizontally
  • Bagel and/or baked pita chips


  1. Heat sugar and water in a small saucepan until the sugar is dissolved. Add berries. Get it to boil. Turn down the heat and let it cook for 3 minutes, uncovered. Mix together the cornstarch and cold water until it is smooth, and then slowly stir it into the pan. Get it to boil. Stir and cook for 2 minutes, or until the sauce thickens. Take it off the heat and let it sit for ten minutes.
  2. Put the bottom half of the cheese in a small cast-iron or oven-safe skillet that has not been greased. Pour 1/2 cup of the berry mixture over the cheese. Put the rest of the cheese and berry mixture on top.
  3. Bake, uncovered, at 400° for 8–10 minutes, or until the cheese is soft. Add chips to the dish.

12. Strawberry Pretzel Dessert Jars

This weekend, do you need to bring a dish to share? These desserts in jars that you can make ahead of time will go fast at any potluck. —Aldene Belch, Flint, Michigan


  • 2 cups crushed pretzels (about 8 ounces)
  • 3/4 cup butter, melted
  • 3 tablespoons sugar
  • tap here
  • filling:
  • 2 cups whipped topping
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • topping:
  • 2 packages (3 ounces each) of strawberry gelatin
  • Boiling water 2 cups
  • 2 packages (16 ounces each) of frozen sweetened sliced strawberries, thawed


  1. Turn the oven on to 350°. Mix the pretzels, butter, and sugar in a small bowl, then spread on a baking sheet. Bake for 12 to 15 minutes, or until crisp and lightly browned. Cool completely on a wire rack, then break into small pieces.
  2. For the filling, beat whipped topping, cream cheese, and sugar together in a small bowl until smooth. Refrigerate until chilled.
  3. For the topping, pour boiling water into a large bowl and stir in gelatin. Stir in the strawberries that have been sweetened, then put them in the fridge for about an hour, or until they are mostly set. Layer the pretzel mixture, filling, and topping carefully into 4-ounce glass jars. Chill for at least 2 hours, or until firm. If you want to, you can serve it with more whipped topping and pretzels.

13. Fast and Fruity Ice Cream

Fast and Fruity Ice Cream
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Ree’s simple, six-ingredient recipe for ice cream makes it easier than ever to make it at home. It’s rich and creamy from the Greek yogurt and heavy cream, and thanks to the food processor, it’s ready in just 10 minutes.


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  • 2 cups frozen mango
  • 2 cups frozen strawberries 
  • 1 cup plain Greek yogurt
  • 1/2 cup heavy cream 
  • 1 1/2 teaspoons vanilla 
  • 3 ounces dark chocolate, chopped, plus more for shaving 


  1. Put the frozen fruit, Greek yogurt, heavy cream, and vanilla in a food processor. Mix until it’s smooth. Add the chocolate that has been broken up and pulse until the chocolate pieces are small. Serve right away in bowls and top with thin slices of dark chocolate.

14. Apple-Raspberry Crumb Bars

Does both cookies and pie sound good for Frozen fruit recipes? What you need is a simple crumb bar. And this one is easy to make because the raspberries are frozen. The fruit in these bars is picked at the peak of ripeness and frozen, so they always turn out sweet and delicious when they bake.


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  • 4 small apples, peeled, cored, and chopped (about 2 1/2 cups)
  • 2 cups frozen raspberries
  • 1/2 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup packed light-brown or dark-brown sugar
  • 1 large egg
  • 1/2 cup old-fashioned rolled oats


  1. Set the oven temperature to 350 degrees F. Butter a 9-inch square baking pan and line it with parchment paper, leaving two 2-inch overhangs on two sides. Mix the flour, baking powder, and salt together in a large bowl with a whisk. In a medium bowl, use an electric mixer on medium speed to beat the butter and brown sugar until fluffy, about 2 minutes. Mix the egg in. Using an offset spatula, spread about two-thirds of the batter evenly on the bottom of the pan. Bake the bottom crust for 24 to 26 minutes, or until it turns golden brown. Mix the oats with the rest of the butter and set aside.
  2. In the meantime, mix the apples, raspberries, and sugar in a medium saucepan. Cook the mixture over medium heat, stirring every so often, until it starts to bubble and the fruit has broken down about 5 to 6 minutes. Mix about 3 tablespoons of the fruit mixture with the cornstarch in a small bowl until the mixture is smooth. Mix the cornstarch with the water and add it to the fruit. Cook for another 2 to 3 minutes. Take the jam off the heat and let it cool down a bit.
  3. Spread the fruit evenly on top of the bottom crust. Put the oat crumb mixture on top of the fruit and press it together to make some bigger clumps. Bake for 28 to 32 minutes, or until the top is golden brown. Put the pan on a rack to cool all the way down. Using the parchment, lift out the whole bar mixture and put it on a cutting board. Divide into squares.

15. Blueberry Peach Cobbler

Blueberry Peach Cobbler
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Sunny’s cobbler is like a pie, but it’s easier because it only has one pie crust on top. The filling is easy, too. You can use frozen peaches instead of fresh ones, so you don’t have to peel or cut them.


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  • 1 prepared pie crust sheet
  • 2 (1 pound) bags of frozen peaches, slightly thawed and coarsely chopped
  • 1 pint of fresh blueberries
  • 2 tablespoons all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, cold and cut into cubes
  • 1 egg mixed with 1 tablespoon water, for egg wash
  • Sugar cubes, crushed for dusting


  1. Set the oven temperature to 400 degrees F.
  2. Roll out the dough to fit an oval 2-quart baking dish. Mix peaches and blueberries together in a big bowl. Mix in butter cubes, flour, sugar, nutmeg, and vanilla. Pour into the baking dish and cover with the pastry. Cut off any extra dough with a fork and make a pretty edge by pressing the tines along the edge of the pan and pressing down. Cut three vents in the top of the pastry with a paring knife. Paint on an egg wash and sprinkle sugar on it. About 45 to 50 minutes, until the top is golden brown and the edges are bubbling.

16. Lemon Blueberry Whoopie Pies

These whoopie pies are soft, cake-like cookies with juicy, tart blueberries and tangy cream cheese frosting in the middle. I bring them to family and school events, and they are always the first thing to go. Make sure to use a spatula to scrape the sides of the bowl as you mix the batter and the frosting. —Kathy Martino from Pittsburgh, PA.


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/4 cups plus 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon baking powder
  • Baking soda 1/4 teaspoon 
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • 1 cup fresh or frozen blueberries
  • 2 teaspoons grated lemon zest


  • 1/4 cup butter, softened
  • 1/4 cup cream cheese, softened
  • 1 tablespoon honey
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups confectioners’ sugar


  1. Turn the oven on to 350° Frozen fruit recipes. Do both cookies and pie sound good for Frozen fruit recipes? What you need is a simple crumb bar. Use silicone baking mats or parchment paper to line baking sheets.
  2. In a large bowl, beat the butter and sugar for 5 to 7 minutes, until the mixture is light and fluffy. Beat in egg and vanilla. In another bowl, mix together 1-1/4 cups of flour, baking powder, baking soda, and salt. Alternate adding buttermilk and the flour mixture to the creamed mixture, beating well after each addition. In another bowl, mix the blueberries, lemon zest, and the last tablespoon of flour together. Gently fold this into the dough.
  3. Drop tablespoons of dough about 2 inches apart on baking sheets that have been prepared. 10–12 minutes, until the edges just start to turn brown. Let cool for 2 minutes on baking sheets. Place on wire racks to cool all the way down.
  4. For the filling, beat the butter and cream cheese together in a large bowl until they are well mixed. Honey, lemon zest, and vanilla should be mixed in. Add confectioners’ sugar slowly and beat until smooth. Spread on the bottoms of half of the cookies, then top with the other half. Refrigerate in a container that won’t let air in.

17. Creamy Layered Blueberry Ice Pops

You can also make this tasty ice pops with raspberries or blackberries. The rosemary sprig and lemon zest add another layer of flavor. The pops are easy, quick, good for kids, and can be frozen. —Gloria Bradley, Naperville, Illinois


  • 1/3 cup agave nectar
  • 1/4 cup water
  • 1 fresh rosemary sprig
  • 1 lemon zest strip (2 inches)
  • Lemon juice 1 tablespoon 
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons sugar
  • 2-1/4 cups frozen whipped topping, thawed
  • 10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks
  • Buy Ingredients
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  1. Put the first four ingredients for the lemon syrup in a small saucepan. Bring to a boil, stirring every so often. Take it off the heat and let it sit, covered, for 10 minutes. Take out the rosemary and the lemon rind. Add the lemon juice and let it cool completely.
  2. Put blueberries and sugar in another pot. Cook and stir over medium heat for 5 to 7 minutes, or until the berries start to pop. Cool all the way.
  3. Mix the whipped topping and lemon syrup together with a whisk.
    Half of the mixture should be put into a pastry bag. Pipe into molds. Blueberries go on top. The rest of the whipped topping mixture should be piped on top. Holders are used to closing molds. If you’re using paper cups, put foil on top and poke sticks through the foil.
  4. Freeze for about 4 hours, or until solid. To serve, briefly dip pop molds in warm water before taking them out.

18. Pineapple-Coconut Smoothie

Pineapple-Coconut Smoothie
Photo Credit:

For this coconutty recipe, you can use fresh or frozen fruits. It tastes like a pina colada but is healthier and can be used in more ways. —Gunjan Dudani, Bellevue, Washington


  • 1 package (16 ounces) of frozen pineapple chunks
  • 1 cup (8 ounces) frozen mango recipes chunks
  • 1/2 cup unsweetened finely shredded coconut
  • 3 pitted dates
  • 3 cups coconut milk


  1. Blend all the ingredients together until they are smooth. Serve right away.

19. Blueberry Pancakes

When making pancakes, frozen blueberries work just as well as fresh ones. Just use them right away after taking them out of the freezer. When frozen berries thaw, they give off a lot of liquid, which you don’t want in your batter.


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  • 1 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup milk, plus more if needed
  • 1 cup sour cream
  • One stick of butter, melted
  • 1/2 teaspoon lemon zest


  1. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl. In another large bowl, whisk the eggs lightly. Using a whisk, mix in the milk, sour cream, half of the melted butter, and vanilla. In the dry ingredients, make a well and pour the egg mixture into it. Mix the ingredients together until they are just mixed. Blueberries and lemon zest should be folded into the batter.
  2. Melt the rest of the butter and spread some of it on a large pan or griddle that is heated over medium heat. Pour about 1/4 cup of the batter into the hot pan for each pancake. Depending on the size of the pan, you can cook three or four pancakes at once. If the dough seems too thick, add 1 to 2 tablespoons of milk to thin it out. After about a minute, when bubbles start to form and “pop” on the surface of the pancake and the edge looks done, flip it over and cook for 30 seconds on the other side.

20. Mango Lassi Ice Pops

Mango Lassi Ice Pops

A smooth and tasty ice pop is made with frozen mango and sweetened condensed milk. Cardamom, fresh ginger, and lime give them the taste you’d expect from a treat based on lassi.


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  • One 16-ounce bag of frozen mango chunks, thawed
  • One 14-ounce can sweeten condensed milk 
  • 1 tablespoon grated fresh ginger 
  • 1 teaspoon cardamom 
  • Grated zest and juice of 1 lime


  1. Special equipment for frozen fruit recipes: About 20 small cups and ice-pop sticks made of paper
  2. Blend the mango, condensed milk, ginger, cardamom, lime zest, and lime juice until the mixture is smooth. Put the mixture into the paper cups, add the ice-pop sticks, and freeze for at least 6 hours, or until the mixture is solid.

21. Low-Fat Raspberry-Corn Muffins

A simple change to the standard corn muffin? Add some frozen raspberries and orange zest. The cornmeal is sweet, and the berries are sour, so they go well together.


  1. Deselect All
  2. Cooking spray
  3. 1 1/2 cups all-purpose flour
  4. 2 1/2 cups yellow cornmeal
  5. 1 1/2 cups sugar
  6. 1 tablespoon baking powder
  7. 3/4 teaspoon salt
  8. 2 cups low-fat buttermilk
  9. 1/2 cup apricot nectar
  10. 3 tablespoons grapeseed oil
  11. 2 teaspoons vanilla extract
  12. 1 teaspoon orange zest
  13. 4 large egg whites
  14. 2 cups frozen raspberries


  1. Turn the oven on and set it to 375 degrees F. Line a 12-cup muffin tin with paper liners or 6-inch squares of parchment paper and spray it with cooking spray. If you want your muffins to have more of a dome, use parchment paper. The batter will stick to the paper as it rises.
  2. In a medium bowl, mix together the flour, cornmeal, 3/4 cup sugar, baking powder, and salt. Whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract, and orange zest together in another bowl.
  3. In a large bowl, use a mixer on medium-high speed to beat the egg whites and the remaining 3/4 cup sugar until stiff peaks form, which takes about 8 minutes. Mix the buttermilk mixture with the dry ingredients until the dry ingredients are just moistened. Fold the egg white mixture in gently until almost all of it is in, and then fold in the raspberries. Don’t mix too much.
  4. Divide the batter between the cups you’ve already made (an ice cream scoop works well). 30 to 35 minutes, or until a toothpick stuck into a muffin comes out clean. Take the muffins out of the pan and put them on a rack to cool.

22. Berry Crisp Dump Cake

Berry Crisp Dump Cake
Photo Credit:

It couldn’t be easier to make Katie’s dump cake. It only needs 5 ingredients, plus non-stick cooking spray for the baking dish and ice cream for serving. Those 5 ingredients are frozen berries, boxed cake mix, oats, and non-stick cooking spray for the baking dish.


  • Deselect All
  • Nonstick cooking spray or butter, for greasing the baking dish
  • Two 12-ounce bags of frozen mixed berries 
  • 1 box of yellow cake mix 
  • 1/3 cup finely chopped walnuts  
  • 1/3 cup rolled oats 
  • 1 stick (8 tablespoons) unsalted butter, melted
  • Ice cream or whipped cream, for serving


  1. Set the oven temperature to 350 degrees F. Use cooking spray or butter to grease a 9-by-13-inch baking dish.
  2. Put the berries in the baking dish that has been set up. Spread the cake mix out evenly over the berries. Put walnuts and oats on top. Spread the butter out evenly over the whole dish.
  3. Bake for about 55 minutes, or until firm and golden brown. Let sit for 5 minutes. Serve with whipped cream or vanilla ice cream.


Frozen Fruit Recipes are better than fresh ones when it is at their freshest, so you can enjoy their taste all year long. The texture of berries, cherries, peaches, and other fruits changes when they are frozen. Some recipes say to let the fruit thaw before adding it; others say you can add it right from the freezer.

Frequently asked Questions(FAQs) about Frozen Fruit Recipes 

Should frozen fruit be thawed before baking?

In general, you should thaw frozen berries before using them in a recipe with a short cooking time. If you’re making something fast, like pancakes, frozen berries won’t have enough time to thaw out in the pan. The cold berry will also stop the batter from cooking properly around it.

What to use frozen berries for?

Frozen berries can be a great alternative to fresh berries because they are often cheaper and easier to get. They still have all the health benefits of fresh berries, though.

Is frozen fruit good forever?

Frozen fruit does not expire or go bad. The USDA says that you can eat any frozen food because bacteria and other pathogens can’t grow at temperatures of 0 degrees Fahrenheit or lower.

How do you thaw frozen fruit without it being mushy?

If you need to use the frozen fruit right away, you can thaw it in the fridge, under running water, or in the microwave. Turning the package a few times will help it thaw more evenly. A 1-pound package of fruit in syrup will take 6 to 8 hours to thaw in the fridge.

Can you eat frozen fruit without defrosting it?

Even though there has been some debate about whether or not frozen produce is safe to eat in the past, the AFFI says that frozen produce is very safe and that manufacturing facilities are held to very high standards of cleanliness. You can eat frozen fruits and berries raw, cooked, or even straight from the bag.

Does thawed frozen fruit taste good?

When frozen berries are thawed, most of them become very soft and almost puree-like. They aren’t as good to eat as they used to be. They still have all the sugars and flavors of fresh berries, though. In fact, they likely have a little bit more of it.

Can I use frozen fruit in muffins?

When adding frozen fruit to cake or muffin batter, it works best to use small pieces that are still frozen. By keeping the fruit frozen, you don’t have to worry about smashing it into the batter and turning your beautiful batter red or purple. Keeping the fruit small also keeps the distribution of the fruit even.

Can I add frozen fruit to a cake mix?

Keep fruit that has been frozen in the freezer until you are ready to use it. When you add thawed fruit to your other ingredients, it will add extra liquid, which makes your pies and desserts runny right from the start.

Can you use frozen berries in the cake mix?

In fact, overripe and too soft berries are often baked or made into jam, so there’s nothing wrong with using frozen berries for baking.

Can I add frozen fruit to oatmeal?

Fruit makes any dry cereal taste better. Oatmeal: Adding frozen fruit to oatmeal makes it taste great. Think about fruits like berries, cherries, mango, and even peaches. Here’s a basic recipe, but feel free to try different fruits and flavors.

Is it bad to microwave frozen fruit?

The Plants for Human Health Institute says that the antioxidants in berries lose some of their ability to protect against oxidative stresses that can lead to disease when they are microwaved for five minutes.

Are frozen berries just as good as fresh?

Marin Plumb, who led the study, says that because blueberries that are sold in stores are frozen soon after they are picked, “they are just as good as fresh.” This is great news for people who want to eat healthy because frozen blueberries grown in British Columbia can be found in the freezer aisle all year long.

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