Don’t let the bare trees and gray skies fool you: There’s a veritable rainbow of juicy, delicious fruits that are at their best in the winter months. There’s also no better time to turn on the oven. We’ve rounded up our favorite baked recipes starring in-season fruits. Even sweeter, all of these recipes are whole-food, plant-based, and totally free of animal products and oil. So preheat the oven, don your apron, and enjoy one of these good-for-you goodies today.
Combining two great loves—apple pie and pizza—these delectable mini pizzas stand out in any crowd. The apple pie flavor comes from a topping of sliced apples drizzled with maple syrup and lemon juice and a handful of crunchy granola. Serve with Vanilla Yogurt or a scoop of Vanilla Nice Cream.
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Between the earthy walnuts, sweet and tender apples, and tart cranberries, every mouthful of this stunning vegan baked apple dessert is infused with flavor. Top with a simple cinnamon-flavored banana nice cream for a warming dessert worthy of any celebration.
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Loved from coast to coast and around the world, apple pie is comfort-food heaven. It’s also a great way to use up all those apples. Packed with whole-food ingredients, this vegan apple pie features a subtly tart apple filling that pairs perfectly with the earthy tones of a date-sweetened oat crust. Top with a crumbly almond butter oat topping for extra richness. Serve with Vanilla Nice Cream.
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Poached pears have never tasted so good as they do in this moist, perfectly sweet gingerbread loaf. For extra pizzazz, top with a sprinkle of cinnamon and Aquafaba Whipped Cream. Yum!
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With orange zest, orange juice, and fresh (or frozen) cranberries, this succulent bread pudding bursts with fruity fall flavors. This cozy dessert is a sweet way to end any meal—it’s also a great way to use up not-so-fresh bread!
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In this special-occasion dessert, the combination of intensely flavored roasted winter fruits layered with gingerbread, vegan yogurt cream, and fresh pomegranate creates a truly memorable dish.
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We’re at the tail-end of persimmon season, so try to scoop up some of the juicy red-orange fruits while you still can for this gooey, gorgeous dessert. (Tip: Check Asian markets, as they tend to more reliably carry persimmons in my experience.)
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Polenta’s mildly sweet taste and fluffy texture make it an ideal base for healthy whole grain pies and cakes.
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In the mood for crumble? Unlike traditional fruit crumbles, which use oodles of refined sugar and butter, this fruity beauty is whole-food, plant-based all the way. The combination of an earthy oat-walnut crust filled with a pear and cranberry filling is heaven in a pie dish. Don’t forget to reserve some of the crust to crumble over the top.
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We’re at peak orange season. These deluxe doughnuts feature a triple dose of the sunshiny citrus fruit, using orange juice, segments, and zest.
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Opt for one of the several pear varieties that are at their best right now to make this warmly spiced cake, which is a fan-favorite.
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Apple season begins in the fall but continues through midwinter, too. These melt-in-your-mouth cinnamon rolls make a great holiday-breakfast treat.
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Yuca flour (aka cassava flour) is the key to this light, moist, gluten-free coffee cake. A vanilla glaze adds a dash of decadence.
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Many store-bought mini muffins are high on sugar and low on nutrients—not these. Fruit adds natural sweetness along with fiber, so you can feel good about eating these for breakfast.
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Freshly squeezed lemon juice, dates, and cashews form the icing on this fragrant and festive poppy-seed cake.
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These orange-infused crunchy cookies make a great holiday gift for friends and neighbors. Or gift them to yourself, and enjoy with a hot mug of your favorite herbal tea.
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This low-effort loaf cake takes just 15 minutes of active prep time.
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Apples and oats make up the bulk of this sneakily healthy recipe from Chef AJ, the queen of whole-food, plant-based desserts.
View RecipeThis article was originally published on Dec. 17, 2020, and has been updated.
Courtney Davison is Forks Over Knives’ managing editor. A writer and editor on a wide range of subjects, she co-wrote a nationally syndicated advice column from 2016 to 2018 and co-authored the 2018 book Ask Me Anything: A Year of Advice from Dear Annie. She is a longtime vegan and in her free time enjoys trying new recipes and spending quality time with her cats. Find her on LinkedIn.
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Comments (2)
Mario Davis and USA and the loves apple s over s
The POLENTA CAKE WITH APPLES AND CHERRY COMPOTE is a HUGE crowd pleaser! I’ve made it for 3 potluck dinners. First folks balk at the thought of polenta in a dessert – then they ask for the recipe! It’s gluten-free too. FOK – you guys ROCK!!