WHY YOU’LL LOVE THIS RECIPE FOR GRAPE SALAD

• Ready in just 10 minutes
  
• Sweet, creamy, and refreshing
  
• Crowd-friendly and kid-approved
  
• Perfect for potlucks, BBQs, and holiday tables
  
• Crunchy granola topping makes every bite exciting.

Grape Salad

This is one of those recipes that quietly proves you don’t need complicated ingredients to make something people love.

I’ve brought this grape salad to potlucks, BBQs, family holidays, and homeschool gatherings more times than I can count.

Every single time, the same thing happens: someone takes a small spoonful because it looks simple… and then they’re back five minutes later with a bigger bowl.

The reason is texture. The grapes stay cold and juicy, the dressing is creamy without being heavy, and that little bit of crunch on top pulls the whole thing together.

Creamy grape salad with cream cheese is refreshing next to grilled food, rich casseroles, or anything heavy on the table.

It’s simple food that does its job perfectly. And sometimes that’s exactly what a gathering needs.

If you’ve got more fruit that’s about to turn, try my Gigi’s Apple Salad. It’s just as creamy and easy to make. Or for a savory option, slice up extra grapes and include them in a delicious chicken salad sandwich!

INGREDIENT NOTES

• Seedless Grapes: Red or green both work beautifully, and I like to use a mix of both for more color. Choose firm grapes for the best texture.
  
• Cream Cheese: Softened cream cheese creates the thick, creamy base that coats the grape salad perfectly.
  
• Sour Cream: Adds tang and keeps the dressing from being overly sweet.
  
• Granulated Sugar: Sweetens the dressing just enough to complement the grapes.
  
• Vanilla Extract: Adds warmth and depth to the creamy mixture.
  
• Fresh Lemon Juice: Brightens the flavor and balances the sweetness.
  
• Granola: Adds that irresistible crunch right before serving. I love making a quick batch of granola clusters in the air fryer!

VARIATIONS

Brown Sugar Pecan: Replace the granola with chopped pecans and sprinkle with brown sugar.

Caramel Apple Style: Add diced apples and drizzle with caramel sauce.

Yogurt Version: Replace half of the sour cream with plain Greek yogurt.

Strawberry Add-In: Mix in sliced strawberries for extra fruit flavor.

Maple Almond Granola: Swap out the plain granola with my maple almond version.

Candied Walnuts: Top with candied walnuts for a more dessert-like finish.

SERVING SUGGESTIONS

• Delicious with grilled burgers or BBQ.
  
• Add this grape salad recipe to potluck spreads.
  
• Pair with holiday meals for a refreshing contrast.
  
• Serve with brunch dishes for a twist on plain fruit.
  
• Enjoy creamy grape salad with cream cheese filling as a light dessert.

GRAPE SALAD RECIPE FAQ

The key to a great recipe for grape salad is texture balance. The grapes should stay crisp and firm, while the dressing remains thick enough to cling to each one without becoming runny.

That’s why drying the grapes thoroughly matters… excess water can loosen the dressing and dilute the flavor.

Adding the crunchy topping just before serving keeps that contrast between creamy and crisp, which is what makes this dish so satisfying.

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room to combine everything together.
  
• Electric Mixer: To make the creamy cream cheese dressing.
  
• Rubber Spatula: For easy folding and mixing.
  
• Measuring Cups & Spoons: Balance matters for texture and flavor.

Enjoy!

With love, from our simple kitchen to yours.

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Grape Salad (Easy 10-Minute Recipe)

Creamy Grape Salad is the perfect summer recipe. Juicy grapes are smothered in a luscious cheesecake filling and topped with crunchy granola!

Course Side Dish

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16

Calories 191cal

Author Donna Elick

Ingredients

• 4 pounds seedless red or green grapes about 12 cups
• 1 8-ounce package cream cheese, softened
• 1 cup sour cream
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon juice
• 1/2 cup granola

Instructions

• PREP GRAPES: Wash 4 pounds seedless red or green grapes under cold water. Dry the grapes completely with a clean kitchen towel or paper towels and place them in a large mixing bowl.
• MAKE CREAMY FILLING: In a large bowl, beat 1 8-ounce package cream cheese, softened with an electric mixer until smooth and fluffy, about 1 minute. Add 1 cup sour cream and 1/3 cup granulated sugar. Beat until creamy and fully combined.
• ADD FLAVOR: Mix in 1 teaspoon pure vanilla extract and 1 teaspoon fresh lemon juice. Beat on low speed until smooth.
• COAT GRAPES: Add the prepared grapes to the cream cheese mixture. Fold gently with a rubber spatula until the grapes are evenly coated.
• CHILL OR SERVE: Serve immediately, or cover and refrigerate for up to 4 hours for the best flavor.
• ADD TOPPING: Just before serving, sprinkle 1/2 cup granola evenly over the grape salad.

Notes

Make-Ahead: This salad can be prepared up to 4 hours ahead. Cover and refrigerate. Add the granola just before serving so it stays crunchy.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Ingredient Tip: Be sure the grapes are completely dry before mixing. Any extra moisture can thin the creamy dressing.

Nutrition

Serving: 1 | Calories: 191cal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 53mg | Sugar: 24g | Fiber: 1g | Calcium: 43mg | Iron: 1mg

Originally published June 2018, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Grape Salad (Easy 10-Minute Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS DOLE WHIP RECIPE

• Only 5 ingredients and 10 minutes
  
• Creamy, dairy-optional tropical dessert
  
• No ice cream maker needed
  
• Bright, refreshing summer treat
  
• Disney magic without leaving home

Dole Whip

If you’ve ever stood in line at Disney on a blazing afternoon, you already know the moment.

You finally get your hands on that tall swirl of pineapple Dole Whip, cold and creamy, just starting to soften around the edges.

One bite and suddenly the heat disappears. It’s sweet, tangy, icy, and smooth all at once.

That’s exactly what we’re recreating with this homemade Dole Whip recipe.

Our secret is frozen pineapple. It blends into that signature soft-serve texture without needing an ice cream machine, and when you add just a splash of milk and a little citrus, it wakes everything up.

It’s bright. It’s tropical. And it’s dangerously easy to make at home. And even better than the original!

INGREDIENT NOTES

• Frozen Pineapple: This is the key to achieving that signature creamy texture. Frozen chunks blend into a soft-serve consistency.
  
• Coconut Milk: Adds subtle tropical flavor. Whole milk works if you want a more neutral taste.
  
• Lemon + Lime Juice: Brightens the pineapple and balances sweetness.
  
• Granulated Sugar:  Just enough to round out the tartness of the pineapple.
  
• Kosher Salt:  A tiny pinch enhances the fruit flavor.

VARIATIONS

Mango Dole Whip: Replace half of the pineapple with frozen mango.

Pineapple Coconut Float: Fill a glass halfway with pineapple juice or coconut soda before spooning in Dole Whip ice cream.

Raspberry Swirl: Blend in a handful of raspberries (fresh or frozen).

Vanilla Dole Whip: Add ½ teaspoon vanilla extract.

Extra Thick: Replace the milk with pineapple juice and add a big scoop of vanilla ice cream. You may also want to reduce the sugar a bit.

SERVING SUGGESTIONS

• Add fresh pineapple slices for garnish.
  
• Serve in a tall glass for the classic theme-park feel.
  
• Top with toasted coconut flakes.
  
• Pair with grilled pineapple for a tropical dessert plate.
  
• Serve in waffle bowls for extra indulgence.
  
• Enjoy with Disney churro bites for a ful park-at-home experience.

PINEAPPLE DOLE WHIP FAQ

The magic of Dole Whip comes from temperature and fruit structure. Frozen pineapple contains just enough fiber and natural sugars to blend into a smooth, stable texture without turning icy.

A small amount of milk helps the blades move freely while keeping the mixture thick enough to hold a swirl. Citrus juice sharpens the flavor so the pineapple tastes brighter rather than overly sweet.

Blend long enough to fully smooth out the fruit. That’s what gives you the soft-serve consistency.

TOOLS NEEDED

• Food Processor or High-Powdered Blender: For easy, extra-smooth blending.
  
• Rubber Spatula: To scrape down the sides.
  
• Serving Bowls or Glasses: You’ll need a spoon to eat this.
  
• Piping Bag (Optional): With an open star tip to get that classic swirl.

Enjoy!

With love, from our simple kitchen to yours.

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Dole Whip

Recreate the iconic Dole Whip from Disney right at home. Use real ingredients and a blender to make a sweet, creamy frozen pineapple dessert!

Course Dessert

Cuisine American

Method Food Processor

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 227cal

Author Donna Elick

Ingredients

• 2 cups frozen pineapple chunks about 12 ounces
• 1/3 cup coconut milk or whole milk
• 3 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon fresh lime juice
• 1 pinch kosher salt
• Pineapple slices for garnish (optional)

Instructions

• ADD INGREDIENTS: Add 2 cups frozen pineapple chunks, 1/3 cup coconut milk or whole milk, 3 tablespoons granulated sugar, 1 teaspoon fresh lemon juice, 1 teaspoon fresh lime juice, and 1 pinch kosher salt to a food processor.
• BLEND: Blend for 3 to 5 minutes, stopping to scrape down the sides if needed, until the mixture is smooth and creamy with no large pineapple pieces remaining.
• SERVE: Spoon the Dole Whip into bowls or glasses. Garnish with Pineapple slices if desired and serve immediately.
• OPTIONAL FIRMING: For a firmer texture similar to soft-serve, transfer the mixture to the freezer for about 30 minutes before serving.

Video

Notes

Pineapple Tip: Frozen pineapple is essential for the thick, creamy texture. Fresh pineapple will not produce the same consistency.

Milk Options: Coconut milk gives a tropical flavor, but any milk works including whole milk, almond milk, or oat milk.

Sweetness Adjustment: If your pineapple is very sweet, reduce the sugar slightly.

Make-Ahead: Blend the mixture and freeze for up to 1 hour before serving. Stir or re-blend briefly if it becomes too firm.

Storage: Store leftovers in an airtight container in the freezer for up to 1 week. Allow to soften slightly before serving.

Nutrition

Serving: 1 | Calories: 227cal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Sodium: 26mg | Sugar: 34g | Fiber: 2g | Calcium: 29mg | Iron: 2mg

Originally published August 2018, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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Tropical Popsicles

Ice pops or popsicles — whatever you call them — are such an easy and healthy treat. Smoothie pops are a particular favorite of Munchkin’s, and they don’t even require any extra effort.

Virtually every morning, Chad and Munchkin enjoy a Banana Orange Smoothie. I’ll pour whatever is left over into a mold and pop it in the freezer so she can have tiny pops to snack on throughout the day.

It inspired me to come up with as many homemade popsicle recipes as I could!

Chad and I are totally hooked on Raspberry Lemonade Yogurt Ice Pops, and I can’t get enough of the strawberry balsamic flavor.

But believe me when I say, these layered tropical ice pops might be our new favorites. The best part is that they’re made entirely with fresh fruit — no sugar, no yogurt, and no blending. Easy peasy!

Ingredient Notes and Substitutions

• Pineapple – Ripe pineapple means the difference between bland or sour fruit and an extra juicy, extra sweet flavor.
  
  The rind should be golden yellow in color (not green) and firm, with a sweet smell at the base.
  
  To be sure, gently tug on some of the center leaves — they should come out easily when the fruit is ripe!
  
• Raspberries – Look for vibrant berries and pick through the bunch to remove any stems or leaves. Give them a quick rinse in cool water, then drain and pat dry with paper towels before mashing.
  
  Frozen will work in a pinch, but you’ll need to thaw and drain them really well beforehand.
  
• Mango – There may be a few different varieties to choose from — some mangoes are completely yellow, while others are green and red. You can use either for this tropical popsicle recipe.
  
  Ripe mangoes will be firm with some give when gently squeezed, much like a tomato or avocado. Avoid any that are overly soft or bruised.
  
• Kiwi – Fuzzy on the outside but tart and sweet on the inside! These will feel similar to mangoes when ripe — some give when squeezed, between rock hard and squishy.
  
• Honey – Add up to 1 tablespoon per mashed fruit mixture if it needs a little extra sweetness. Honey will also ensure your fruiti pops are soft and biteable!

Tips and Tricks to Make Perfect Tropical Ice Pops

• Measure the volume of your molds first.

Fill each mold with water, then pour that into a measuring cup so you can see what you’re working with. Some of mine hold 4 tablespoons, but a lot of molds available for purchase only hold 3 tablespoons.

Since there are 4 different fruits, that means larger molds can hold 1 tablespoon of each flavor. But you’ll have to get a little more creative with smaller molds.

Here’s a little math to help: If you can make 6 ice pops and each mold holds 3 tablespoons, then you’ll need 18 tablespoons of fruit total.

Divide that by 4 flavors, and you get 4.5 tablespoons of each fruit between all 6 molds.

In that case, measure out that amount of each mashed fruit and divide it evenly between the molds by sight. Or, simply stick with your 3 favorite fruits to make it easier LOL.

• Blend pineapple and mango for the best texture.

These fruits have a lot of stringy fibers, so you’ll get the smoothest consistency if they are blended instead of mashed by hand.

Blending will also prevent any tiny pockets of air that can trap ice crystals or affect the structure of your tropical fruit pop.

• Keep the sides clean as you add each layer.

Any fruit residue left behind will mess with those clean, distinct tropical popsicle layers!

I didn’t have any trouble spooning the mashed fruit directly into the center of the ice pop molds, but you’ll get more precise results with plastic baggies.

Spoon each mashed fruit into a different baggie (as close to the bottom corner as possible), then snip off the corner and squeeze it right in. It’s like a homemade piping bag!

Prep Ahead

• Peel and chop fruit

What You’ll Need for This Recipe

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• If needed, use a Food Processor or high-powered Blender to purée the fruit.
• Sieve – Use this to strain the raspberries so there are no seeds in your tropical popsicles.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

More Tasty Flavor Ideas

You may notice a common theme with the fruits used in this recipe — they’re all naturally tart! A little honey will sweeten them right up, but you can also swap out any layer with something sweeter.

Double down on tropical flavor by mixing shredded coconut into a few of the layers.

Or, use this recipe as a guide for something new entirely! Layer strawberries, blueberries, raspberries, and blackberries for a Very Berry ice pop.

You can even enjoy fruity popsicles well into the fall thanks to stone fruits. Peaches, plums, apricots, and cherries would all be just as delicious in frozen form.

Storing Frozen Fruiti Pops

Because these tropical popsicles are made entirely with fresh fruit, they are at a higher risk of becoming icy or getting freezer burn.

As soon as they are frozen solid, transfer them to a freezer-safe storage bag. They can stay inside individual molds, but if you have to kind where all the molds are connected, you’ll need to carefully remove them first.

Wrap each tropical fruit pop in parchment paper or smaller zippered baggies before stacking in the larger storage bag.

Enjoy within 1 month for the best texture and flavor!

Tropical Popsicle FAQ

Enjoy!

With love, from our simple kitchen to yours. 

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Other Easy Popsicle Recipes

Blueberry Popsicles (with Yogurt)

Berry Red White and Blue Popsicles

Sublime Strawberry Popsicles

Strawberry Lime Yogurt Popsicles

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Tropical Popsicles (Raspberry, Mango, Pineapple & Kiwi)

These Tropical Popsicles are full of summer flavors, made with layers of fresh raspberry, mango, pineapple, and kiwi. No added sugar!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 15 – 18 Ice Pops

Calories 84cal

Author Donna Elick

Ingredients

• 6 ounces fresh raspberries pureed and strained to remove seeds
• 1 whole pineapple peeled and chopped (about 4 cups)
• 3 ripe mangoes peeled and chopped (about 3 cups)
• 6 kiwis peeled and chopped (about 2 cups)
• 4 tablespoons honey divided (or to taste)

Instructions

• PREP FRUIT: Puree 6 ounces fresh raspberries in a blender until smooth. Press through a fine-mesh sieve to remove seeds. Set aside.
• PUREE REMAINING FRUIT: Separately puree the chopped 1 whole pineapple, 3 ripe mangoes, and 6 kiwis until smooth. Keep each fruit mixture separate.
• ADJUST SWEETNESS: Taste each fruit puree. If needed, stir in up to 1 tablespoon honey per fruit mixture 4 tablespoons honey, depending on ripeness.
• LAYER: Spoon about 1 tablespoon of kiwi puree into each popsicle mold. Follow with pineapple, then mango, and finish with raspberry puree. Fill molds according to their size.
• FREEZE: Insert sticks and freeze for at least 4 hours, or until completely solid.
• SERVE: Run molds briefly under warm water to release and enjoy immediately.

Notes

Ripeness Matters: The sweeter the fruit, the less honey you’ll need.

Mold Size Tip: Larger ¼-cup molds will fit all four layers. Smaller molds may only fit three layers.

Storage: Store frozen pops in a freezer-safe bag or container for up to 2 months.

Variation: Add a splash of coconut milk for a creamier tropical twist.

Nutrition

Serving: 1 | Calories: 84cal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Sugar: 17g | Fiber: 3g | Calcium: 24mg | Iron: 1mg

Originally published July 2012, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Tropical Popsicles (Raspberry, Mango, Pineapple, & Kiwi!) appeared first on The Slow Roasted Italian.

Enjoy delicious bites filled with nostalgia when you make this fried apple pie recipe! Every single time I make it, I kick myself for taking so long to have done it in the first place.

It’s the perfect quick dessert and the entire time it’s cooking, the house fills with the perfect fall scent. 

There’s nothing quite like homemade fried apple pies. I’ve made simple step-by-step instructions for you so that you can whip them up the next time that the craving hits. 

Forget about a traditional pie. This mini apple pies recipe with gooey apple pie filling is the best! 

Mini pies prove that you can grab your pie and eat it on the go. 

Fried Apple Pies

While we didn’t actually eat out much when I was growing up, I did develop a love for McDonald’s™ fried apple pie on vacations or special occasions.

Crisp, flaky crust oozing with a thick spiced filling and tender chunks of tart fruit — my mouth is watering just thinking about it!

Now you can devour fried apple pies whenever you want, without ever having to leave your kitchen. Simply cook up the filling, add it to puff pastry sheets, seal, and fry.

Even better, this fried apple pie recipe uses mostly pantry staples. As long as you have a package of puff pastry in the freezer and a couple of apples, you’re ready to go!

Looking for more dupes of your drive-thru favorites? Try a homemade Wendys™ Frosty or brew up an Iced Cinnamon Dolce Latte just like the one from Starbucks™.

Tips for Making McDonald’s Apple Pie

• Thaw the puff pastry. Before you start anything else, remove the package from the freezer and roll out the sheets on a lightly floured surface. It will soften while you make the filling.
  
• Which apples to use? This recipe for homemade fried apple pie is very forgiving, so feel free to use your favorite varieties. 
  
  I like the sweet and tart combination of Gala and Granny Smith. If you have a local apple orchard, support them and just use whatever options they have there. 
  
• Chop small. Cut the apples into chunks about ½-inch in length. Smaller pieces will soften faster and more consistently when cooking them in a large saute pan. 
  
• Tip for sealing the outside edge: Have a small bowl of water nearby, then dip your finger and run it along the edge of the dough. 
  
  The moisture will hold the edges of each homemade McDonald’s apple pie together until you seal them with a fork. 
  
  You could also use a small pastry brush instead of your finger if desired. Either option work well and help you from having a hard time with this step. 

Adding a cinnamon sugar mixture on top once they’ve cooked is a great way to add a pop of flavor. it’s not a must – but it’s fun to do! 

Storing and Reheating McDonald’s Fried Apple Pie

This fried apple pie recipe is best prepared fresh, but it’s easy to save leftovers as well.

Keep leftovers in an airtight container in the refrigerator for 2 to 3 days. 

To reheat, place your fried apple pie in the air fryer and cook for 4 to 5 minutes at 400°F — it’s the best way to get the crust nice and crispy again!

Easy Fried Apple Pies FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe)

These fried apple pies taste just like the ones that McDonald’s used to sell – the REAL Mcdonald's apple pie from your childhood!

Course Dessert

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 6 pies

Calories 550cal

Author Donna Elick

Equipment

• dutch oven
• medium saucepan
• cutting board
• kitchen knives
• citrus juicer
• large tongs

Ingredients

• 2 cups 1/2” diced apples
• 1/2 tablespoon fresh lemon juice
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar packed
• 1/2 teaspoon cinnamon
• pinch nutmeg
• 1/2 cup water
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• neutral oil vegetable, canola or coconut oil
• 2 sheets puff pastry 1 package

Instructions

• Remove puff pastry from freezer, unwrap pastry and place on a floured work surface to thaw.
• Meanwhile; in a large saucepan over medium heat combine apples, lemon juice, sugars, cinnamon and nutmeg. Mix well. Stir occasionally until mixture begins to bubble.
• Meanwhile combine water and flour in a mason jar or container. Shake to combine. Add to pot. Continue boiling, stirring constantly until apples are softened, approximately 5 minutes. Remove from the heat, stir in vanilla. Set aside to cool.
• In a heavy-bottomed pan with deep sides, heat about 1-2” oil to 350 degrees.
• Meanwhile, using a sharp knife cut each pasty sheet into 3 equal long pieces. Lay pasty sheet strips out horizontally on a floured work surface.

  Place 1/4 cup apple pie filling on the left half of each dough strip. Moisten your clean fingers and wet the edge of the pastry. Gently pick up the right side of the dough and fold the dough on top of the left side, encasing the filling (if any filling seeps out push it back in).
• Gently press along the edge with the tines of a fork.

  Once all pies are assembled fry them 1-2 at a time. Cook for 3-4 minutes total, carefully flipping them over halfway through.

  Remove pies from oil when they are a nice golden brown. Place pies on a stack of paper towels. Sprinkle them with sugar and cinnamon. Repeat until all pies are cooked.
• Serve and enjoy!

Notes

Pies are best fresh out of the fry oil, however the puff pastry maintains its soft flakey texture and the hand pies are still quite delicious stored on the countertop for up to a day. These maintain their flavor and texture more than traditional fried food.

When deep frying, work with a heavy-bottomed saucepan – cast iron pots or deep skillets work well because they hold the heat more evenly. Nevertheless, maintaining the oil’s temperature between 350°F and 375°F is important.

The temperature will drop when a cold pie is added to the oil and will heat quickly when the pie has finished cooking or there is nothing in the oil. Check the temperature of the oil between every batch of pies and adjust accordingly. If the oil is to hot, the pies will turn too dark quickly and won’t have a chance to heat through to the middle. If the oil is too cool, the pies will soak up excess oil and it will take longer to brown them.

Be very careful flipping the pies, especially if you are working in a shallow skillet, Turn then so that if the oil splashes, it splashes away from you. A large slotted spatula works well to lift the pies from the oil.

For the apples – approximately 2-3 medium apples (I used 1 gala and 1 granny smith apple), peeled, cored and diced.

Nutrition

Serving: 1 pie | Calories: 550cal | Carbohydrates: 62g | Protein: 6g | Fat: 31g | Saturated Fat: 8g | Sodium: 304mg | Sugar: 22g | Fiber: 2g | Calcium: 21mg | Iron: 2mg

Originally published November 2011, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe) appeared first on The Slow Roasted Italian.

I love making this in a large punch bowl! It’s my go-to holiday punch recipe – because the flavors literally make it the perfect holiday drink. 

This sparkling cranberry punch is great for family gatherings, or makes an easy party punch to share. You can have this ready for all the guests for your holiday party! 

What I love about making this delicious cranberry punch is that its secret ingredient is sorbet! 

This makes this non-alcoholic Christmas punch recipe great for the whole family and a quick cranberry punch recipe that everyone can enjoy! 

You can easily whip this up last minute for a large crowd and holiday parties, or keep it close by for a good punch recipe for a Merry Christmas drink or even a New Year’s Eve drink. It’s a fun drink recipe to make and a great addition during the holiday!

See the recipe card below for the simple steps to make this Cranberry holiday punch – Easy recipes like this are what the festive season is all about! 

Cranberry Punch

When l host outdoor parties, I like to serve food and drinks that are as easy to make and serve as possible. This way, I can focus on spending more time with my guests.

Some of my favorite party foods are easy appetizer recipes like this Easy Blender Salsa or 7-Layer Taco Dip. The taco dip is a favorite at game day parties too!

But what are the best DRINKS for a soiree? To be honest, I really like to set up a drink station at my parties with a little bit of something for everyone.

Cocoa bars, lemonade bars, margarita bars… anything where guests can go crazy fixing drinks. 

But there always has to be something special, and nothing says special like a signature punch!

Honestly, I think this easy fruit punch recipe is the way to go for ANY party. It’s easy to make, refreshing, and everyone loves it!

This cranberry juice punch is similar to a berry sangria, which is also great for parties. However, that is an alcoholic drink, while this cranberry punch is non alcoholic.

Another thing I love about this drink is that it’s similar to a sherbet punch. Drinks with frozen juice rings and balls of sherbet floating in them are SO pretty.

The only difference here is that I make my cranberry punch with raspberry sorbet instead of sherbet.

Ingredient Notes and Substitutions

• Cranberry and Pineapple Juice – The perfect sweet-tart combo that works for any season of the year! Be sure to use 100% juice (not from concentrate) or your punch will be way too sweet.
  
• Soda – 7-Up is my go-to, but any lemon-lime soda will do the trick! If you prefer something a little less sweet, use ginger ale instead.
  
• Raspberry Sorbet – This is less sweet than sherbet and guarantees that this easy fruit punch recipe is both vegan and dairy-free.
  
• Fresh Cranberries and Raspberries – Such a simple way to really elevate the presentation without affecting the drinkability of the punch!
  
  You could also use frozen cranberries if needed, but avoid frozen raspberries — they’ll simply disintegrate into the drink. 
  
  I’ve added a festive ice ring to this easy punch recipe before, but make sure that you add it right before the holiday festivities start so that you’re not watering down the holiday cranberry punch! 

Tips for Making Cranberry Juice Punch for a Party

• Chill the ingredients. 

Before making the cranberry punch recipe, be sure to refrigerate the juices and soda overnight so that they are cold and ready to use. 

Otherwise, you will end up using a lot of ice to chill the punch — which will water down the flavor.

• Scoop the sorbet ahead of time.

Line a muffin pan with plastic wrap. Then, scoop and transfer the sorbet into the wells of the pan.

Place the pan into the freezer overnight. This way, you can just pop them into the cranberry punch when it is party time.

• Want to add alcohol?

As written, this cranberry punch is a non-alcoholic punch. But you can easily change that!

Simply mix in your liquor of choice with the juices, or have it available on the side for guests to add to their own glass.

For adult parties, I like to swap out the lemon-lime soda with a prosecco or sweet champagne for the perfect adult punch.

Cranberry Punch Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Sparkling Christmas Cranberry Punch (10 Minute Recipe)

Cranberry Punch is perfect for parties and special occasions. Make this refreshing, easy fruit punch recipe to serve to your guests!

Course Drink

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16

Calories 189cal

Author Donna Elick

Ingredients

• 33.8 ounces Open Nature cranberry juice chilled
• 4 cups pinepple juice chilled
• 2 liters 7-up lemon-lime soda, chilled
• 2 pints Open Nature raspberry sorbet pre-scooped
• Handful of fresh or frozen cranberries
• 6 ounces fresh raspberries

Instructions

• Combine juices and soda in your punch bowl and stir to combine. The punch will be even more delicious and sweet once the sorbet melts.
• Sprinkle fresh cranberries and raspberries over the top of the punch bowl.
• Add pre-scooped sorbet to the punch bowl when you are ready to serve.
• Serve cups with a scoop of punch and a scoop of the melted sorbet with a few raspberries and cranberries.

Notes

Be sure you have refrigerated the juices and soda overnight.

For no stress party prep, use a large ice cream scoop to pre-scoop the sorbet onto a plastic wrap lined muffin tin and freeze overnight. This way you can just pop them into the punch when it is party time.

Nutrition

Serving: 1 | Calories: 189cal | Carbohydrates: 45g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 55mg | Sugar: 38g | Fiber: 2g | Calcium: 18mg | Iron: 1mg

Originally published September 2020, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sparkling Christmas Cranberry Punch (10 Minute Recipe) appeared first on The Slow Roasted Italian.

This just might be the best apple dessert. It’s like apple pie meets golden brown crunch, and you can even top it with a scoop of vanilla ice cream. 

When it comes to apple desserts, you don’t want to miss making this homemade apple crisp. 

The warm spices paired with the crisp topping have this on my radar as my favorite fall dessert. 

Not only is it an easy recipe to make, but every bite is loaded with those juicy apples and that irresistible crumbly topping. 

All you need are a few simple ingredients to get started, so check out the steps below on the printable recipe card. 

Make this during apple season as your new favorite way to spoil your tastebuds! There’s nothing like the flavor of fresh fall apples to use as that sweet apple filling. 

And yes, leftover apple crisp tastes like perfection as well. When it comes to this classic fall dessert, the important thing to remember is to make it and enjoy eating it! 

Every bite of this baked apple crisp proves why this classic dessert is on repeat at my house. 

Easy Apple Crisp

I’m always on the lookout for easy dessert recipes, and I really developed a taste for crisps, crumbles, and cobblers when I lived in Florida. 

As a fun aside, it is the one state that is in the South but is not considered Southern. Go figure! 

That doesn’t mean that they don’t love them some crisps and cobblers like most other Southern states. You can see why I fell in love with them during my time there!

I usually make my easy apple crisp with Golden Delicious apples because they bake so well. This time, I decided to try some delicious Honeycrisp apples instead. 

And as soon as I tasted this apple crisp recipe with oats, I knew I had to share it with all of you!

Ingredient Notes and Substitutions

• Honeycrisp Apples – You can technically use any type of apple that you want for this old fashioned apple crisp recipe. 
  
  But, I have to say… I think that Honeycrisp is the tastiest! If you do opt to use other varieties, a mix of tart and sweet is your best bet.
  
  Granny Smith apples would give a nice tart flavor! (Pink Lady would be super sweet, too!)
  
• Sugar – You’ll need granulated sugar for the easy apple crisp filling, and brown sugar for the topping.
  
• All-Purpose Flour – I use flour as a thickening agent in the filling. You could also replace with cornstarch if you’d like.
  
• Old-Fashioned Oats – The key to a crispy and crunchy topping! Use old-fashioned oats — not instant — for the ideal texture.
  
• Butter – For your topping as well! Butter helps form the crumble layer of this dessert while also adding flavor.
  
• Cinnamon – It wouldn’t be an easy apple crisp recipe without cinnamon! You’ll use it in the filling and topping.
  
• Walnuts – A fun extra for the crumble! Walnuts add crunch and a touch of earthy flavor.

Easy Apple Crisp Recipe Tips and Tricks

• Slice the apples thin.

Every apple crisp recipe is different. Some require peeled apples, others don’t. Some ask you to cube or dice your fruit, while others (like mine) call for thinly sliced apples. 

They’ll cook evenly and will soften more easily that way.

• Don’t forget to add a bit of lemon juice.

Did you scratch your head when you saw lemon juice on the recipe card for this apple crisp recipe with oats?

If you did, you probably don’t know that citrus juice helps prevent fruit from turning brown. It also adds a subtle hint of bright flavor to this easy apple crisp recipe!

• Use very cold butter.

Don’t take the butter out of the fridge until you’re ready to add it to the topping. In fact, freezing it may be even better!

Using very cold butter will create a delightfully crispy crumble. 

Warm or room temperature will cause the topping to spread and/or go flat… which you definitely don’t want!

Storing and Reheating Leftover Old Fashioned Apple Crisp

Let leftovers cool completely before storing them in an airtight container in the fridge. 

This easy apple crisp will keep for up to 3-4 days, but keep in mind that the texture will change over time.

Reheat single servings in the microwave in 30-second bursts until heated through. 

Or, preheat your oven to 350°F to reheat larger portions. Bake for about 15 minutes, or until warm.

Kitchen Tools You Will Need

• Paring Knife
• Vegetable Peeler – Makes removing the skins so much easier!
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• 8×8 Pan

Apple Crisp Recipe with Oats FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Homemade Apple Crisp with Oat Topping Recipe

Easy Apple Crisp is just that… so easy to make! My apple crisp recipe with oats is a tasty treat that is packed with the flavors of fall!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Calories 409cal

Author Donna Elick

Equipment

• mixing bowl
• 8×8 baking dish

Ingredients

Apple Mixture Ingredients:

• 4-6 thinly sliced apples a mix of tart and sweet, adding up to 7 cups of sliced apples
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon

Topping Ingredients:

• 1 cup old fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 cup chopped walnuts
• 1 teaspoon cinnamon
• 1/2 cup butter diced

Instructions

• Preheat the oven to 350 degrees.
• Peel your apples and then thinly slice them. Use a mixture of tart and sweet apples. I started with 4 apples and then peeled and sliced one more at a time until I filled 7 cups of sliced apples.
• In a large bowl, toss the apple slices in the all-purpose flour, sugar, lemon juice and cinnamon.
• In another medium bowl, combine the old-fashioned oats, flour, brown sugar, walnuts, and cinnamon. Cut the stick of butter into cubes. Cut them into the oatmeal mixture until they form a crumble using a fork or a dough cutter.
• Spray an 8×8 dish with nonstick cooking spray. Pour in your apples and then top with the oatmeal mixture. Gently spread it to make sure the oats are even.
• Bake for 40-45 minutes. The top will be golden brown, and the sides will be bubbly.

Nutrition

Serving: 1 | Calories: 409cal | Carbohydrates: 57g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 128mg | Sugar: 33g | Fiber: 5g | Calcium: 43mg | Iron: 2mg

 Originally Published October 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Homemade Apple Crisp with Oat Topping Recipe appeared first on The Slow Roasted Italian.

I know you’ll think that this is such a great recipe – because of the flavor and simple ingredients. It’s like a blueberry buttermilk breakfast cake meets a blueberry coffee cake, loaded with tangy flavor. 

The first time that you make this blueberry recipe, you’ll think that it’s perfectly fine to eat your dessert for breakfast.

Forget about making blueberry muffins or blueberry pancakes, and make this golden brown treat. 

In fact, this is a great addition to any family breakfast and a must to make during the blueberry season! Those juicy berries are a great way to start the day! 

The next time that you have a craving, make this scrumptious blueberry breakfast cake with sweet blueberries and pair it with a hot cup of coffee! The tender cake is the perfect way to kickstart any day. 

The recipe card below has the full recipe ready for you! All you need are a few basic ingredients to get started! With a quick baking time, you’ll be eating in no time. 

Blueberry Breakfast Cake

I originally adapted this breakfast blueberry cake from my holiday cranberry version, but either version is a clear winner. (I consider myself a professional cake tester – didn’t you know?) 

While Italian almond cake is similar to pound cake, the flavor is much richer and the texture isn’t quite as dense.

That’s because the extra butter in this moist almond cake allows more air to be whipped in at the beginning, creating the perfect melt-in-your-mouth bite!

For another fruity breakfast option, try strawberry cheesecake French toast rollups, these lemon berry buttermilk pancakes, my lemon blueberry cake, or my homemade apple pie cinnamon rolls!

To see us make this blueberry breakfast cake recipe from start to finish, watch the video in this post!

Tips for Making Tender Blueberry Almond Cake

• Use room temperature ingredients. 

Allow the eggs and butter to sit out for at least 30 minutes before getting started. 

Not only is this key for achieving the perfect texture, but they will blend more easily as well.

• Salted vs unsalted. 

This blueberry breakfast cake recipe calls for salted butter. 

If you don’t have any on hand, you can substitute unsalted butter and add ¼ teaspoon of salt instead.

• Don’t overmix! 

Once you add the flour, beat the batter just until there are no more visible streaks.

Too much mixing will cause your blueberry breakfast cake to come out overly dense and dry.

• Allergic to almonds? 

Use an imitation extract in the batter, then top the blueberry breakfast cake batter with shaved coconut or a simple crumble instead of the sliced nuts. You could also use vanilla extract as well. 

Baking With Frozen Berries

I prefer to thaw my berries first, but you can easily toss them in straight from the freezer. 

They do tend to bleed color into the batter either way, but there are a couple of tricks to keep this from happening.

• Thawed: Rinse the blueberries a few times until the cool water becomes noticeably lighter. Then, pat dry with paper towels before adding to the mixing bowl.
  
• Frozen: Add frozen berries to a small bowl with some flour and gently stir until well coated. This creates a type of seal to keep in the juices as the blueberry almond cake bakes.

Storing Leftover Almond Blueberry Cake

Keep the pan tightly covered with plastic wrap or transfer leftovers to an airtight container.

Blueberry breakfast cake will keep for 2 days at room temperature or up to a week in the refrigerator.

It also freezes beautifully and is great to have on hand for unexpected morning guests.

Wrap individual slices in plastic wrap, then place them in a resealable freezer bag. They will keep for up to 6 months.

The, remove as many pieces of almond blueberry cake as desired and thaw on the counter for 10-15 minutes before serving.

Kitchen Tools You Will Need

• Stand Mixer or large mixing bowl with hand mixer
• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! I always use a rubber spatula for baking because it makes scraping the sides of the bowl a breeze. You can also use a wooden spoon for stirring. 
• Measuring cup

Breakfast Blueberry Cake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Almond Blueberry Breakfast Cake Recipe + Video

Blueberry Breakfast Cake is bursting with berries and topped with crunchy almonds. Keep some in the freezer for unexpected guests!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 18

Calories 304cal

Author Donna Elick

Ingredients

• 2 cups granulated sugar
• 3 large eggs room temperature
• 12 tablespoons salted butter room temperature
• 1 teaspoon pure almond extract
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 12 ounces fresh blueberries or frozen and thawed
• 1 cup sliced almonds

Instructions

• Preheat oven to 350°F. Spray a 9×13 baking pan with cooking spray. Set aside.
• In the bowl of a stand mixer, fitted with a paddle attachment, (or a large mixing bowl and an electric mixer), beat sugar and eggs for 5 minutes with a mixer on medium. The volume of mixture will increase by almost half and will be thickened and light in color.
• Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until just combined. Fold in blueberries.
• Using a spatula, pour and smooth batter into prepared pan. Sprinkle almonds on top.
• Bake for 40-45 minutes until a toothpick comes out clean.
• Allow to cool completely before serving, or the cake will crack. If you can’t wait, just know it will taste amazing!

Video

Notes

Use a serrated knife to cut the cake.

Cake freezes beautifully. Wrap individual pieces in plastic wrap and then place in a resealable freezer bag. Remove as desired. Allow thawing for 10-15 minutes on the counter before eating. The cake will keep for up to 6 months.

Nutrition

Serving: 1 | Calories: 304cal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 73mg | Sugar: 25g | Fiber: 2g | Calcium: 46mg | Iron: 1mg

Originally published August 2015, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Almond Blueberry Breakfast Cake Recipe + Video appeared first on The Slow Roasted Italian.

Best Peach Cobbler Recipe

This easy peach cobbler with fresh peaches has been a staple in our home since 2009. It’s one of those recipes that never gets old and never lasts more than a day or two!!!

I’ve brought it to family BBQs, potlucks, lazy Sundays on the couch… and every single time, it gets that wide-eyed, “Wait, WHO made this???” reaction.

The peaches get jammy and sweet, the topping bakes up golden and crisp, and that sugary crust?? Don’t even get me started.

I’ve made this Southern style peach cobbler so many times I could do it in my sleep… but I still get excited every time it comes out of the oven bubbling and smelling like pure peach perfection.

Pro tip? Never skip the scoop of vanilla ice cream on top. It’s the law. {wink}

Can’t get enough of that peach flavor? Try this classic dessert in milkshake form… it’s delicious!

I also have a slow cooker version of this Southern peach cobbler recipe, or you can enjoy those craveable cinnamon-spiced flavors in cheesecake form instead.

INGREDIENT NOTES

• Peaches: Ripe but firm peaches are best for this peach cobbler recipe. You’ll be able to create thin slices, which will also soften to perfection in the oven. 
  
  Overripe or canned fruit is already too soft, though frozen slices could be used in a pinch. Just be sure to thaw and drain them before use.
  
• Sugar: Use a blend of regular granulated and brown sugar. It’s just the right amount of sweetness, plus a hint of caramel flavor that pairs so well with peaches. 
  
  You’ll also need some extra granulated sugar to sprinkle over the cobbler topping!
  
• Cornstarch: Helps thicken the peach juices into a luscious filling.
  
• Spices: Ground cinnamon and nutmeg add loads of warmth to the fruit and really put this dessert over the top. Mace or cloves could be used in place of the nutmeg if needed.
  
• Lemon Juice: Brightens the filling and enhances the natural sweetness. Use freshly squeezed juice for the best flavor!
  
• Unsalted Butter: Cut chilled and cubed butter into the flour mixture for the perfect crumbly topping. I like to prep this ahead so it’s super cold and ready to use when I need it!

VARIATIONS

Peach-Berry Cobbler: Add 1 cup blueberries or raspberries to the filling.

Crunchy Topping: Sprinkle coarse turbinado sugar on top instead of regular sugar.

Extra Southern Twist: Add a splash of bourbon to the peach filling for extra depth.

Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose.

Single Serve: Bake in ramekins for individual peach cobblers.

SOUTHERN PEACH COBBLER RECIPE FAQ

After making this Southern peach cobbler for well over 15 years, I’ve learned that balance is key. Not too sweet, just enough spice, and a topping that’s crisp on the outside and soft underneath.

Using both brown sugar and white sugar adds depth to both the peaches and the dough, while a touch of cinnamon and nutmeg gives it that unmistakable Southern charm.

Boiling water activates the baking powder quickly, giving the topping its signature lift and texture.

I’ve tested it every which way, and this method gives you that perfect jammy, golden cobbler every single time.

TOOLS NEEDED

• Large mixing bowls
  
• Sharp knife and cutting board
  
• 2-quart baking dish
  
• Pastry blender or forks (for cutting in butter)
  
• Wooden spoon or silicone spatula
  
• Baking sheet (to catch any drips)

Enjoy!

With love, from our simple kitchen to yours.

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Southern Peach Cobbler + Video

This is the Best Peach Cobbler Recipe you'll ever try! Fresh sweet peaches baked with a crispy cobbler topping is the perfect summer dessert.

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 332cal

Author Donna Elick

Ingredients

For the Peach Filling

• 8 fresh peaches, peeled, pitted, and sliced into thin wedges
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch

For The Cobbler Topping

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 12 tablespoons unsalted butter, chilled and cut into small pieces
• 1/2 cup boiling water

for sprinkling

• 3 tablespoons granulated sugar

Instructions

• Preheat the Oven: Preheat oven to 400°F if using a dark or glass pan, or 425°F if using a light metal baking dish.
• Make the Peach Filling: In a large mixing bowl, combine 8 fresh peaches, peeled, pitted, and sliced into thin wedges, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 teaspoon fresh lemon juice, and 2 teaspoons cornstarch. Toss gently until evenly coated.
• Parbake the Peaches: Pour the peach mixture into a 2-quart baking dish. Bake for 10 minutes while you prepare the topping.
• Prepare the Topping: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt. Using your fingertips or a pastry blender, cut in 12 tablespoons unsalted butter, chilled and cut into small pieces until the mixture resembles coarse crumbs. Add 1/2 cup boiling water and stir gently until just combined. Do not overmix.
• Assemble the Cobbler: Remove the dish from the oven and drop spoonfuls of the topping over the warm peaches. Don’t worry about covering the whole surface. You want those peaches to peek through.
• Finish and Bake: Sprinkle the entire cobbler with 3 tablespoons granulated sugar. Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 30 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
• Serve: Let cool slightly. Serve warm with a big scoop of vanilla ice cream, if desired.

Video

Notes

Make-Ahead Tips: You can slice and sugar the peaches a few hours in advance and store them in the fridge. Assemble the topping just before baking.

Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

Freezing Instructions: Freeze fully baked and cooled cobbler in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.

Customization Ideas: Add a handful of blueberries or raspberries to the peach filling for a fun twist. For a crunchier topping, sprinkle coarse sugar over the topping before baking. Serve with cinnamon ice cream for a spicy-sweet finish.

Nutrition

Serving: 1 | Calories: 332cal | Carbohydrates: 55g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 284mg | Sugar: 37g | Fiber: 2g | Calcium: 62mg | Iron: 1mg

Originally published September 2011, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post The Best Peach Cobbler Recipe Ever + Video appeared first on The Slow Roasted Italian.

I love this green fluff! Some people call it all sorts of names, even if they’re not the right ones.

I’ve heard it called pistachio delight, ambrosia salad, green stuff, green goop, green goddess, green fluffy salad- you name it.

Honestly, call it whatever you want – but give this classic recipe a try! 

It’s one of my favorite recipes to make for family gatherings, and people always love seeing it on the holiday tables.

It’s the perfect sweet side dish or fluff salad to make for dessert. It’s like a retro dessert that somehow never goes out of style! 

Watergate Salad

This pistachio fluff is a delicious summer dessert that has fruit, marshmallows, pecans, and a tub of Cool Whip topping.

It’s so easy to make that I make sure I always have the ingredients on hand — especially instant pudding. 

It’s one of my most requested recipes for summer barbecues and potlucks!

Watergate salad does need to be refrigerated for at least an hour before you serve it. So, keep that in mind when you are planning your meal.

There are so many ways to use instant pudding mix in desserts. It adds flavor and texture, and most of the time, you can add it dry!

From refreshing icebox cake to boozy pudding shots, there’s no excuse not to keep a few boxes in the pantry.

You can even use them for cookies and brownies — well, lemon flavored ones at least!

Ingredient Notes and Substitutions

• Crushed Pineapple – These pieces are much smaller than tidbits, so pay attention to the label. 
  
  If you grabbed the wrong can, you can mash them down by hand or with a food processor. Some people may want to use fresh pineapple, but I’m all about keeping it simple. 
  
• Pudding Mix – You must use a pistachio-flavored mix to get the right flavor and color. 
  
  Check the box carefully — it has to be the instant kind, not the one that needs to be cooked on the stove.
  
• Mini Marshmallows – Here’s a fun way to add some extra flair! 
  
  While regular white marshmallows will do, you can also use the rainbow bags to add pops of color and fruit flavor.
  
• Chopped Pecans – Feel free to swap these with chopped walnuts, pistachios, or macadamia nuts. All works fine in the place of pecans. Or, leave out the nuts entirely!

Recipe for Pistachio Fluff Tips and Tricks

• Save some of the juice. 

Pour about 1/2 cup of the canned pineapple juice into a measuring cup and set aside. 

This keeps your dessert from being too soggy, but you’ll have it on hand in case the texture is too thick.

• Plan ahead. 

The tub of Cool Whip needs to be thawed first — this can take anywhere from 4 to 8 hours in the refrigerator. 

To be safe, move it over the night before you plan on making this recipe for pistachio fluff.

• Enhance the color. 

With just the pudding mix, you’ll end up with a lovely pastel green. 

If you prefer a bolder hue, stir in a few drops of green food coloring right at the end. Gel tends to give better results than the liquid kind.

Make Ahead Instructions

Yes, pistachio salad needs to be refrigerated for at least an hour. But, it really is best when it’s refrigerated overnight!

So, if you want to make this recipe for pistachio fluff up to a day in advance, you can. 

Just cover the bowl with plastic wrap and leave it in the refrigerator overnight. Then, give it a quick stir before you serve it.

Watergate Salad Variations

• Add extra fruit. Include a drained can of mandarin orange slices or halved Maraschino cherries. 
  These can be in addition to or in place of the mini marshmallows.
  
• Make it extra creamy. Whip a softened block of cream cheese with the pudding mix and crushed pineapple before adding the Cool Whip.
  
• Use real whipped cream. You can certainly whip up your own whipped topping if you prefer. 
  But because it isn’t stabilized like Cool Whip, it’s not a great option if you’re planning on leftovers.

Storing Leftover Pistachio Salad

If you manage not to lick the bowl clean, you can store leftover pistachio salad in the refrigerator for 3 to 5 days.

Keep tightly covered or transfer to an airtight container. For best results, stir well before serving.

You can’t freeze this dessert — it will come out grainy and watery when thawed. Luckily, it’s easy to make a fresh batch whenever the craving strikes!

Watergate Salad Recipe FAQ 

Enjoy!

With love, from our simple kitchen to yours.

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Easy Pistachio Fluff Watergate Salad Recipe + Video

Watergate Salad is a favorite summer dessert—also called pistachio fluff, it’s an easy treat made with pistachio instant pudding mix.

Course Salad

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 218cal

Author Donna Elick

Equipment

• mixing bowls

Ingredients

• 20 ounce can crushed pineapple in juice do not drain
• 3.4 ounce box pistachio flavor instant pudding mix
• 1 cup mini marshmallows
• 1/2 cup chopped pecans
• 8 ounces thawed Cool Whip whipped topping
• optional green food coloring

Instructions

• Reserve 1/2 cup of pineapple juice from the crushed pineapple can.
• In a large bowl combine the pineapple in its remaining juice with the pudding. Mix until well combined and all of the pudding has dissolved.
• Stir in marshmallows and pecans.
• Fold in the whipped topping.
• If it needs more liquid add the reserved juice a tablespoon at a time until you reach your desired consistency. Add a couple drops of green food coloring if desired to get a darker green color
• Refrigerate at least 1 hour, but it is best overnight (6-8 hours).
• Serve with a dollop of cool whip and a maraschino cherry.

Video

Notes

For a lighter dish, you can substitute sugar-free instant pudding and Cool Whip Free.

To thaw the Cool whip, place the container in the refrigerator for about 4 hours.

Fun add-ins: 1/2 cup shredded coconut, 1/2 chopped maraschino cherries, try your favorite nuts instead of pecans (walnuts, pistachio nuts, sliced almonds, etc). Try adding drained fruit cocktail or mandarin oranges. The possibilities are endless.

Nutrition

Serving: 1 | Calories: 218cal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 200mg | Sugar: 32g | Fiber: 2g | Calcium: 38mg | Iron: 1mg

Originally published June 2020, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Pistachio Fluff Watergate Salad Recipe + Video appeared first on The Slow Roasted Italian.

Strawberry Mango Salsa

When you think salsa, you probably picture a variety of tomato-based dips and sauces, right? Maybe you’ve ventured out with Chipotle’s corn salsa, but let me tell you…

You haven’t lived until you’ve tried fruit salsa!

It’s the perfect summer snack or topping, making excellent use of all the sweet and juicy produce available this time of year.

Mango and strawberry salsa is one I’ve been meaning to try, and I finally perfected the recipe. The secret?

Freshly squeezed lime juice and just a little bit of chili powder to balance all that sweetness and draw out more of the natural heat in jalapeños.

Plus, this combo tastes good with just about everything and even by itself. Add it to the menu with my pineapple salsa for your next cookout!

Ingredient Notes and Substitutions

• Strawberries – Choose ripe berries with a vibrant color that are still quite firm. Softer berries will end up a bit mushy when mixed with everything else.
  
  Also, look for ones that have consistent color instead of white or pale pink at the top. Those are guaranteed to be sweeter and more flavorful!
  
• Mango – Ripe mangoes have a slight give when squeezed and smell sweet at the stem.
  
  The color on the inside should be a golden yellow (not pale yellow), and the fruit should be soft but firm, not hard and crunchy.
  
• Jalapeño – Feel free to adjust the amount based on your heat tolerance. You can reduce the spice by removing the ribs and seeds, or leave them for a more fiery bite.
  
• Red Onion – If yours is extra pungent, cut it into slices and soak them in ice water for 5-10 minutes. Then, drain and dice before adding them to the bowl.
  
  In a pinch, you can probably get away with a white onion, but it’s a lot sharper than a red one.
  
• Cilantro – A staple in Mexican dishes, especially salsa. Clean and dry the bunch really well before plucking off the leaves. Avoid any that are yellow or wilted.
  
  There isn’t really a close substitute, but fresh basil or mint would go well with the other ingredients.
  
• Lime – Fresh-squeezed juice will have the best flavor, plus you can use some zest if you want to amp up the citrus. Avoid bottled juice when making this mango strawberry salsa.
  
• Chili Powder – Swap with TajÍn or add a little chipotle chili powder or cayenne for even more heat!

How to Make Perfect Spicy Fruit Salsa

This recipe really doesn’t get much easier… Chop everything up, mix together in a bowl, and get to dipping!

Unlike some other salsas, it’s crucial that you chop everything by hand and not try to use a food processor. 

You want little chunks of everything in every bite, and an electric blade will end up mashing and mushing the fruit instead. Think of it like a fruity pico de gallo!

And while it’s perfectly scrumptious right away, the flavors will develop a little more if you chill it for an hour or two.

Be sure to give your strawberry mango salsa a quick taste before serving to see if it needs more of anything. Do so again if you chill it before serving, just to be sure!

Prep Ahead

• Clean, destem, and dice strawberries
• Peel and dice mango
• Seed and mince pepper
• Dice red onion
• Chop cilantro

Donna’s Pro Tips

• Use a ripe mango: Not too soft, not too firm. Press gently… it should yield slightly.
  
• Chop uniformly: This makes the salsa look beautiful and ensures even flavor in each bite.
  
• Avoid soggy salsa: Only add the lime juice right before serving, especially if preparing in advance.
  
• Boost flavor: Add a pinch of sea salt to enhance the sweet and spicy notes.
  
• Add more texture: Stir in diced avocado right before serving for a creamy contrast.

Serving Suggestions 

When it comes to dippers, you can’t go wrong with tortilla chips, pita chips, or crackers. Even cinnamon sugar chips or graham crackers would be yummy!

Mango strawberry salsa also tastes incredible on grain bowls and grilled or air fried shrimp. 

I plan to try it on my next batch of fish tacos, and it would be great over grilled or smoked chicken and salmon instead of heavier sauces or marinades.

Storing Mango and Strawberry Salsa

Leftovers will continue to soften the longer they sit, so they’ll really only last 1 or 2 days in the fridge. Definitely don’t try to freeze this!

If you want to prep your strawberry mango salsa ahead of time, store all the ingredients in separate containers in the refrigerator and mix them together just before serving.

Mango Strawberry Salsa FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salsa Recipes

Pineapple Salsa Party Dip

Restaurant-Style Garden Fresh Salsa

Chipotle Corn Salsa (Best Easy Copycat Recipe)

Best 5-Minute Fire Roasted Salsa Recipe + Video

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Print

Strawberry Mango Salsa

Strawberry Mango Salsa is sweet, spicy, and a little bit smoky, making it just right for summertime! Make a batch in 10 minutes or less.

Course Appetizer

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 6, makes 2 cups

Calories 204cal

Author Donna Elick

Ingredients

• 1 cup diced strawberries
• 1 cup diced mango
• 1 jalapeño seeded and minced
• 1/4 cup diced red onion
• 2 tablespoons chopped cilantro
• Juice of 1 lime
• 1/2 teaspoon chili powder

Instructions

• Mix Ingredients: In a medium bowl, combine the strawberries, mango, jalapeño, red onion, cilantro, lime juice, and chili powder.
• Taste & Adjust: Taste and adjust seasoning if desired.
• Serve: Serve immediately or chill slightly before serving.

Notes

Make-Ahead Tips: You can prep the fruits and veggies a day ahead and store them separately. Combine just before serving for best texture.

Storage: Store leftovers in an airtight container in the refrigerator for 1–2 days. The strawberries will soften over time.

Freezing: Not recommended. The texture of the fruit will change and become mushy once thawed.

Nutrition

Serving: 1 | Calories: 204cal | Carbohydrates: 48g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.02g | Sodium: 5mg | Sugar: 33g | Fiber: 4g | Calcium: 41mg | Iron: 3mg

Originally published July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Mango Salsa appeared first on The Slow Roasted Italian.