18 Delicious Cherry Recipes for Sweet Lovers

Calling all cherry lovers! Whether you’re craving a quick dessert, a show-stopping bake, or a refreshing summer treat, we’ve got you covered with these 18 irresistible cherry recipes. From juicy pies to tangy sauces and everything in between, these sweet (and sometimes tart!) delights are sure to make your taste buds sing. Ready to fall in love with cherries all over again? Let’s dive in!

Classic Cherry Pie

Nothing beats the sweet-tart magic of a homemade cherry pie—this timeless dessert is a crowd-pleaser with its flaky crust and juicy filling.

Ingredients

• 2 store-bought or homemade pie crusts (9-inch)
• 4 cups fresh or frozen pitted cherries (thawed if frozen)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp almond extract
• 1/4 tsp salt
• 1 tbsp unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Preheat oven to 400°F. Roll out one pie crust and fit it into a 9-inch pie dish, trimming excess edges.
2. In a large bowl, toss cherries with 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, 1/2 tsp almond extract, and 1/4 tsp salt until evenly coated.
3. Pour the cherry mixture into the crust and dot with 1 tbsp butter pieces. Top with the second crust, crimping the edges to seal. Cut slits in the top for venting.
4. Brush the top crust with beaten egg and sprinkle with 1 tbsp coarse sugar. Bake for 45–50 minutes until the crust is golden and filling bubbles thickly.
5. Cool on a wire rack for at least 2 hours before slicing to let the filling set.

The almond extract adds a subtle depth to the cherries, while the buttery, crisp crust holds up perfectly to the glossy filling.

Tip: For extra flakiness, chill the pie crust for 30 minutes before baking.

Cherry Chocolate Brownies

These fudgy brownies are studded with tart cherries and melty chocolate chunks for a sweet-tangy bite in every square.

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chunks
• 1 cup dried tart cherries

Instructions:

1. Preheat oven to 350°F. Line a 9×13″ baking pan with parchment paper.
2. Whisk together melted butter and 2 cups granulated sugar in a large bowl. Add 4 eggs and 1 tsp vanilla extract, mixing until smooth.
3. Sift in 1 cup flour, 3/4 cup cocoa powder, and 1/2 tsp salt, stirring just until combined. Fold in 1 cup chocolate chunks and 1 cup dried cherries.
4. Spread batter evenly into the prepared pan. Bake for 25–30 minutes until edges are set but the center is slightly fudgy.
5. Cool completely before slicing into squares.

The cherries add a bright pop against the rich chocolate, while the chunks create irresistible gooey pockets. Tip: For extra decadence, drizzle warm brownies with melted dark chocolate and a sprinkle of flaky sea salt.

Cherry Almond Smoothie

This vibrant smoothie blends sweet cherries and nutty almond butter into a creamy, antioxidant-packed sip that feels like dessert for breakfast.

Ingredients:

• 1 cup frozen dark sweet cherries
• 1 ripe banana (peeled and frozen)
• 1 tbsp almond butter
• 1/2 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1 tsp honey (optional)
• Ice cubes (optional, for thickness)

Instructions:

1. Combine 1 cup frozen cherries, frozen banana, 1 tbsp almond butter, 1/2 cup almond milk, and 1/2 tsp vanilla extract in a blender.
2. Blend on high until smooth, scraping down the sides as needed. Add 1 tsp honey if desired for extra sweetness.
3. For a thicker texture, blend in 3–4 ice cubes until fully incorporated (about 30 seconds).

The almond butter adds a rich, velvety texture that makes this smoothie feel indulgent—yet it’s packed with protein and fiber to keep you full all morning.

Tip: Swap almond butter for peanut butter if you prefer a stronger nutty flavor, or use maple syrup instead of honey for a vegan version.

Cherry Clafoutis

This rustic French dessert is like a cross between a custard and a pancake, with juicy cherries bursting in every bite—perfect for showcasing summer fruit.

Ingredients

• 1 cup whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 2 cups fresh cherries, pitted (or unpitted for traditional texture)
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch pie dish or cast-iron skillet.
2. In a blender, combine 1 cup whole milk, 3 large eggs, 1/2 cup granulated sugar, 1 tsp vanilla extract, and 1/4 tsp salt. Blend until smooth.
3. Add 1/2 cup all-purpose flour and blend again until just combined (a few small lumps are okay).
4. Scatter cherries evenly in the prepared dish, then pour the batter over them.
5. Bake for 40–45 minutes until puffed, golden at the edges, and set in the center (a toothpick should come out clean).
6. Cool for 10 minutes, then dust with 1 tbsp powdered sugar. Serve warm.

The magic here? The cherries sink into the batter as it bakes, creating little pockets of jammy fruit beneath the custardy top.

Tip: Leaving the cherry pits in adds a subtle almond-like flavor, but warn your guests before serving!

Cherry Jam with Vanilla

This luscious cherry jam gets a cozy upgrade with fragrant vanilla—spread it on toast, swirl it into yogurt, or gift it in pretty jars!

Ingredients:

• 4 cups pitted fresh or frozen cherries (thawed if frozen)
• 1 1/2 cups granulated sugar
• 2 tbsp lemon juice
• 1 vanilla bean, split lengthwise (or 1 tsp pure vanilla extract)
• 1/4 tsp kosher salt

Instructions:

1. In a heavy-bottomed pot, combine cherries, sugar, lemon juice, and salt. Scrape the seeds from the vanilla bean into the pot and add the pod (or stir in vanilla extract).
2. Cook over medium heat, stirring frequently, until the sugar dissolves and the cherries release their juices, about 10 minutes.
3. Increase heat to medium-high and boil vigorously, stirring often, until the jam thickens and reaches 220°F on a candy thermometer (or passes the spoon test: a dollop on a chilled plate should wrinkle when pushed), 15–20 minutes.
4. Remove the vanilla pod (if using) and let the jam cool slightly before transferring to sterilized jars.

The vanilla bean adds a floral depth that makes this jam taste like dessert—yet it’s simple enough to whip up on a lazy weekend.

Tip: For a chunkier texture, mash some cherries with a wooden spoon during cooking.

Cherry Cobbler with Cinnamon

This cozy cherry cobbler is a hug in dessert form—juicy fruit meets a tender, cinnamon-kissed topping that’s impossible to resist.

Ingredients

• 4 cups pitted fresh or frozen cherries (thawed if frozen)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup whole milk
• 4 tbsp unsalted butter, melted

Instructions

1. Prep the cherries: In a bowl, toss cherries with 1/2 cup sugar, 1 tbsp cornstarch, and 1 tsp vanilla. Pour into a 9-inch baking dish.
2. Make the topping: Whisk flour, 1/4 cup sugar, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt in another bowl. Stir in milk and melted butter until just combined.
3. Bake: Drop spoonfuls of batter over cherries. Bake at 375°F for 35–40 minutes until topping is golden and fruit bubbles at the edges.

The magic here? The batter bakes into the cherries, creating pockets of jammy fruit and fluffy spiced dough in every bite.

Tip: For extra crunch, sprinkle the topping with coarse sugar before baking.

Cherry Cheesecake Bars

These Cherry Cheesecake Bars are the perfect handheld treat—creamy, tangy, and topped with a sweet-tart cherry swirl that’ll make you reach for seconds.

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup cherry pie filling

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix 1 ½ cups graham cracker crumbs, ½ cup melted butter, and ¼ cup sugar. Press firmly into the pan. Bake for 10 minutes, then cool slightly.
3. Beat cream cheese and ½ cup sugar until smooth. Add eggs one at a time, then 1 tsp vanilla. Pour over crust.
4. Drop spoonfuls of cherry pie filling onto the batter. Swirl gently with a knife.
5. Bake for 30–35 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours before slicing.

The marbled cherry topping not only looks gorgeous but adds a bright contrast to the rich cheesecake layer—no water bath required!

Tip: For clean cuts, wipe your knife between slices and dip it in warm water.

Cherry Sorbet with Mint

This vibrant cherry sorbet is a refreshing summer treat, with a hint of fresh mint that makes it taste like a frozen fruit garden.

Ingredients:

• 4 cups fresh or frozen pitted cherries (thawed if frozen)
• 3/4 cup granulated sugar
• 1/2 cup water
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup fresh mint leaves, packed
• Pinch of salt

Instructions:

1. In a small saucepan, combine 3/4 cup granulated sugar and 1/2 cup water. Heat over medium, stirring until sugar dissolves (about 3 minutes). Remove from heat and stir in 1/4 cup mint leaves. Let steep for 15 minutes, then strain out the mint.
2. In a blender, puree the cherries, mint-infused syrup, 2 tbsp lemon juice, and a pinch of salt until completely smooth. Strain through a fine-mesh sieve to remove any pulp (optional for ultra-smooth texture).
3. Pour into a shallow dish or loaf pan and freeze for 4 hours, stirring with a fork every hour to break up ice crystals.
4. Once firm but scoopable, serve immediately or transfer to an airtight container for up to 2 weeks.

The mint syrup trick keeps the herb’s flavor bright and avoids any bitterness—no chopping required! For an elegant touch, serve in chilled glasses with extra cherries.

Tip: If using fresh cherries, taste one first—if they’re very sweet, reduce the sugar to 1/2 cup.

Cherry Glazed Pork Chops

These juicy pork chops get a sweet-tangy upgrade with a sticky cherry glaze that caramelizes beautifully in the pan—perfect for turning an ordinary weeknight into something special.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup cherry preserves
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Pat pork chops dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until deeply golden. Transfer to a plate.
3. In the same skillet, whisk together 1/2 cup cherry preserves, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 minced garlic clove, and 1/4 tsp red pepper flakes (if using). Simmer for 2 minutes until slightly thickened.
4. Return chops to the skillet, spooning glaze over them. Cook for 2–3 more minutes, just until the pork reaches 145°F internally and the glaze clings like glossy lacquer.

The magic here? The glaze’s balance of fruity sweetness and sharp balsamic—it clings to every nook of the chop without overpowering the meat.

Tip: For extra depth, deglaze the skillet with 1 tbsp bourbon before adding the glaze ingredients.

Cherry Compote with Yogurt

This cherry compote is a dreamy swirl of sweet-tart fruit over creamy yogurt—perfect for breakfast or a light dessert.

Ingredients:

• 2 cups fresh or frozen pitted cherries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 cup plain Greek yogurt (or dairy-free alternative)

Instructions:

1. In a small saucepan over medium heat, combine cherries, sugar, lemon juice, vanilla extract, and salt. Stir until the sugar dissolves, about 2 minutes.
2. Reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until the cherries soften and the liquid thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and let cool for 5 minutes. The compote should be jammy but still saucy.
4. Spoon yogurt into bowls and top generously with warm or cooled compote.

The contrast of tangy yogurt and vibrant cherry syrup makes this feel indulgent while keeping things light. Try it drizzled over pancakes, too!

Tip: For a deeper flavor, add a cinnamon stick or star anise while simmering—just remove before serving.

Cherry Muffins with Streusel Topping

These tender cherry muffins are studded with juicy fruit and crowned with a buttery, cinnamon-kissed streusel—perfect for a weekend brunch or afternoon treat.

Ingredients

• For the muffins: 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup whole milk, 1/4 cup unsalted butter (melted), 1 large egg, 1 tsp vanilla extract, 1 cup fresh or frozen pitted cherries (chopped)
• For the streusel: 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 1/2 tsp ground cinnamon, 2 tbsp cold unsalted butter (cubed)

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. Make the streusel: In a small bowl, mix 1/4 cup flour, 1/4 cup brown sugar, and 1/2 tsp cinnamon. Cut in 2 tbsp cold butter with a fork until crumbly. Set aside.
3. Make the batter: Whisk together 2 cups flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl. In another bowl, whisk 1/2 cup milk, 1/4 cup melted butter, 1 egg, and 1 tsp vanilla. Fold wet ingredients into dry until just combined, then gently stir in cherries.
4. Divide batter evenly among muffin cups. Sprinkle streusel over each (about 1 tbsp per muffin).
5. Bake for 20–22 minutes, until tops spring back when touched. Cool in the pan for 5 minutes, then transfer to a rack.

The streusel adds a delightful crunch that contrasts with the soft, fruity muffins—every bite is a little celebration of textures.

Tip: For extra flavor, toss the cherries with 1 tbsp flour before folding them in to prevent sinking.

Cherry and Dark Chocolate Tart

This decadent tart balances sweet-tart cherries with rich dark chocolate in a buttery crust—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3-4 tbsp ice water
• 1 1/2 cups pitted fresh cherries (or thawed frozen)
• 1/4 cup brown sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 4 oz dark chocolate (70%), chopped
• 1/2 cup heavy cream

Instructions:

1. Make the crust: Pulse 1 1/4 cups flour, 1/4 cup granulated sugar, and 1/2 tsp salt in a food processor. Add 1/2 cup cold butter; pulse until crumbs form. Drizzle in 3 tbsp ice water, pulsing until dough clumps. Press into a 9″ tart pan; chill 30 minutes.
2. Preheat oven to 375°F. Prick crust with a fork, line with parchment, and fill with pie weights. Bake 15 minutes. Remove weights; bake 10 more minutes until golden. Cool.
3. Prep filling: Toss cherries with 1/4 cup brown sugar, 1 tbsp cornstarch, and 1 tsp vanilla. Simmer in a saucepan over medium heat for 5 minutes until thickened. Cool slightly, then spread over crust.
4. Ganache: Heat 1/2 cup heavy cream until steaming. Pour over 4 oz chopped chocolate; let sit 2 minutes, then stir until smooth. Pour over cherries. Chill 2 hours until set.

The contrast of juicy cherries against the crisp crust and silky ganache makes every bite irresistible. Tip: For extra shine, garnish with flaky sea salt or chocolate shavings before serving.

Cherry Sangria with Citrus

This vibrant cherry sangria is bursting with summer flavors—juicy cherries, zesty citrus, and a hint of vanilla make it a crowd-pleasing sipper.

Ingredients:

• 1 (750 ml) bottle dry red wine (like Pinot Noir or Merlot)
• 1 cup cherry juice
• 1/4 cup orange liqueur (such as Cointreau)
• 1/4 cup simple syrup (or maple syrup)
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1 cup fresh cherries, pitted and halved
• 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
• 1 cup sparkling water, chilled

Instructions:

1. In a large pitcher, combine the red wine, cherry juice, orange liqueur, and simple syrup. Stir gently.
2. Add the orange slices, lemon slices, cherries, and vanilla bean (or extract), pressing lightly to release juices.
3. Refrigerate for at least 2 hours (or up to 8) to let the flavors meld.
4. Just before serving, pour in the sparkling water and stir once more. Serve over ice.

The vanilla bean adds a subtle warmth that balances the tart citrus and sweet cherries—it’s the secret touch that makes this sangria unforgettable.

Tip: For a boozy twist, soak the cherries in extra orange liqueur for 30 minutes before adding them to the pitcher.

Cherry Chia Pudding

This creamy, fruity chia pudding is like dessert for breakfast—minus the guilt! Fresh cherries add a juicy pop, while chia seeds work their magic overnight.

Ingredients:

• 1 cup unsweetened almond milk (or milk of choice)
• 1/4 cup chia seeds
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1 cup fresh cherries, pitted and halved
• Pinch of salt

Instructions:

1. In a medium bowl, whisk together 1 cup almond milk, 1/4 cup chia seeds, 1 tbsp maple syrup, 1/2 tsp vanilla extract, and a pinch of salt until well combined.
2. Fold in 1 cup cherries, reserving a few for topping. Cover and refrigerate for at least 4 hours (or overnight), stirring once halfway to prevent clumping.
3. When ready to serve, divide into bowls and top with remaining cherries. For extra creaminess, stir in a splash of milk if needed.

The chia seeds plump into a silky pudding with bursts of sweet-tart cherries—no cooking required! It’s a make-ahead dream for busy mornings.

Tip: Swap cherries for frozen (thawed) berries in winter, or blend half into the milk for a vibrant pink hue!

Cherry and Almond Granola

This crunchy, slightly sweet granola is packed with tart cherries and nutty almonds—perfect for sprinkling over yogurt or enjoying by the handful.

Ingredients:

• 3 cups old-fashioned rolled oats
• 1 cup sliced almonds
• 1/2 cup dried cherries, chopped
• 1/3 cup pure maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the rolled oats and sliced almonds. Pour in the maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt. Stir until evenly coated.
3. Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes, stirring halfway, until golden and fragrant.
4. Remove from the oven and immediately sprinkle the chopped dried cherries over the hot granola, gently pressing them in. Let cool completely—it’ll crisp up as it sits.

The contrast of toasty oats, crunchy almonds, and chewy cherries makes this granola irresistible. It’s just sweet enough without feeling like dessert!

Tip: Store in an airtight container for up to 2 weeks—if it lasts that long!

Cherry Vanilla Ice Cream

This dreamy cherry vanilla ice cream is a nostalgic treat with a sweet-tart punch of cherries swirled into creamy vanilla bliss—no churn required!

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 tbsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 cup pitted and chopped fresh or frozen cherries
• 2 tbsp granulated sugar
• 1 tsp lemon juice

Instructions:

1. In a small saucepan over medium heat, combine the chopped cherries, 2 tbsp granulated sugar, and 1 tsp lemon juice. Cook for 5–7 minutes, stirring occasionally, until the cherries soften and release their juices. Remove from heat and let cool completely.
2. In a large bowl, whip 2 cups heavy cream with a hand mixer or stand mixer until stiff peaks form, about 3–4 minutes.
3. Gently fold in the sweetened condensed milk, 1 tbsp vanilla extract, and 1/4 tsp sea salt until just combined.
4. Pour half the cream mixture into a loaf pan. Dollop half the cherry mixture on top and swirl with a knife. Repeat with the remaining cream and cherries.
5. Cover with plastic wrap and freeze for at least 6 hours, or until firm.

The magic here? The condensed milk keeps the ice cream scoopably soft straight from the freezer—no icy crystals in sight!

Tip: For extra texture, fold in 1/2 cup chopped dark chocolate or toasted almonds with the cherries.

Cherry and Goat Cheese Salad

This vibrant salad balances sweet cherries with creamy goat cheese and a tangy balsamic glaze—perfect for a light lunch or elegant side dish.

Ingredients:

• 6 cups mixed baby greens
• 1 cup fresh cherries, pitted and halved
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped toasted pecans
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss the baby greens with the cherries, goat cheese, and pecans.
2. In a small jar, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until emulsified.
3. Drizzle the dressing over the salad and gently toss to coat evenly.
4. Serve immediately, garnished with an extra sprinkle of goat cheese if desired.

The juicy cherries and rich goat cheese create a luxurious contrast, while the toasted pecans add just the right crunch. It’s a salad that feels fancy but comes together in minutes!

Tip: For a deeper flavor, toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant.

Cherry Bourbon BBQ Sauce

Sweet, smoky, and just a little boozy—this cherry bourbon BBQ sauce is the ultimate upgrade for ribs, chicken, or even grilled veggies.

Ingredients:

• 1 cup ketchup
• 1/2 cup fresh or frozen pitted cherries, chopped
• 1/4 cup bourbon
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. In a medium saucepan over medium heat, combine 1 cup ketchup, 1/2 cup chopped cherries, 1/4 cup bourbon, 1/4 cup apple cider vinegar, and 2 tbsp brown sugar. Stir until the sugar dissolves.
2. Add 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp salt. Simmer for 15–20 minutes, stirring occasionally, until thickened.
3. For a smoother sauce, blend with an immersion blender or transfer to a regular blender (cool slightly first).

The bourbon adds a warm depth, while the cherries bring a fruity tang that pairs perfectly with smoky spices. Tip: Simmer uncovered—the sauce thickens as it reduces, so keep an eye on it!

Conclusion

With 18 irresistible cherry recipes, there’s something here for every sweet lover! From pies to smoothies, these treats are sure to delight. We’d love to hear which one’s your favorite—drop a comment below and share this roundup on Pinterest so others can enjoy these delicious ideas too. Happy baking (and eating)! 🍒