Something Sweet for Summer featured image

Something Sweet For Summer

by Liz Turner & The Blue Apron Cooking School

As the weather begins to heat up and the lazy days of summer are nearly upon us, I am often on the lookout for quick, easy-to-prepare recipes that also incorporate all the great flavors of the season. That often means grilling outside and making lots of salads, side dishes and desserts that don’t require using the oven and heating up the house.

To get a jump on summer, this fabulous recipe uses frozen cherries and blueberries, which guarantees they will be perfectly ripe and saves the time of pitting them. It requires no oven, only one 10-inch nonstick skillet and about 30 minutes—start to finish. It produces a dessert not too sweet, but rich and satisfying with a perfectly crispy-crunchy topping. What’s not to love?

Easy Breezy, No-Bake Cherry Berry Fruit Crisp


1 cup *toasted slivered or sliced almonds, divided
¾ cup flour
1/3 cup packed brown sugar
1/3 cup sugar
1/4 tsp. ground cinnamon
large pinch salt
1 tsp. vanilla
½ cup butter


1/3 cup sugar, divided
1 Tbs. cornstarch
1 lb. frozen sweet cherries
1 lb. frozen blueberries
1 Tbs. fresh lemon juice
1 tsp. vanilla
½ tsp. salt
¼ tsp. almond extract
2/3 cup dried tart cherries
Vanilla ice cream, optional

Make the Topping

Chop finely ¼ cup almonds. In a medium bowl stir together the chopped almonds, the remaining ¾ cup almonds, flour, brown sugar, white sugar, cinnamon, salt and vanilla. In a 10-inch nonstick skillet melt the butter over medium-low heat. Add the nut mixture and cook, about 8 minutes, stirring and folding over the mixture until lightly browned. Transfer to a plate to cool. Using paper towels, wipe out the skillet.

Make the Filling

Stir together 2 T sugar and cornstarch in a small bowl; set aside. Combine remaining ingredients, except dried cherries, in skillet. Cook covered for about 8 mins until berries have thawed and juicy. Stirring occasionally. Uncover, add dried cherries and cook until tender, about 4 mins more. Sprinkle cornstarch mixture over berries, and stir constantly until thickened, about 3-5 mins. Sprinkle topping evenly over filling and continue to cook just until filling starts to bubbly up around the edges, about 3 mins. Remove from heat and cool about 30 mins. before serving. Serve warm with ice cream if desired. Serves about 8.

*Toast nuts in a dry skillet over med-low heat in a nonstick skillet, stirring constantly until lightly browned and fragrant, about 6 minutes.

Upcoming Class

Rhubarb—So Much More Than Pie!

Wed. 6/8 @ 10:30 am or Thur. 6/9 @ 10:30am.

Most of us are familiar with this unique fruit as it appears in pies, usually paired with strawberries. And as lovely as that is, there are so many more ways to enjoy this vegetable. Yes, rhubarb is actually a vegetable from the buckwheat-sorrel family! In this class you will learn when best to buy it, how to select the best stalks, how to properly store it, and many many ways to transform this fabulous spring-time offering into a complete menu with such dishes as Pork Belly Bites with Rhubarb Glaze, Rhubarb Lentil Soup, Roasted Salmon with Rhubarb & Red Cabbage, Lamb Ribs with Rhubarb Chutney and Radish Salad, Oven Roasted Pork with Rhubarcue Sauce, Lemon-Rhubarb Chicken, Pistachio Pavlova with Rhubarb Cream, Liz’s Poached Rhubarb & Buttermilk Ice Cream Floats, and a special cocktail, a Rhubarb-Ginger Bellini!

Class fee: $50

Article and recipes provided by Liz Turner & The Blue Apron Cooking School. To register or check current space availability, please visit our website at You can also call (928) 369-4664 or email