Thanksgiving Desserts with Fruit

Thanksgiving dessert doesn’t have to revolve solely around pumpkin pie. Incorporating fruit brings brightness, natural sweetness, texture, and a festive flair to the end of your holiday meal. Whether you love apple crisp, cranberry bars, pear tarts, or combinations like pumpkin‑apple pie, fruit desserts provide a lighter counterpoint to the richness of Thanksgiving dinner.

These recipes show how to celebrate fall flavors with fruit-forward sweets anyone will love. From warm baked crisps to elegant tarts and bars, each recipe is designed to feel cozy, indulgent, and vibrant. Pair them with a scoop of vanilla ice cream or a drizzle of dairy-free cream, or simply serve them warm from the oven.

This guide includes:

• Classic Apple Crisp with Oat Topping

• Cranberry‑Orange Bars

• Pumpkin‑Apple Swirl Pie

• Pear and Almond Tart

• Mixed Berry Galette

• Spiced Plum Crumble

• Fruit Compote for Serving

• Tips for Perfect Fruit Desserts

• FAQs about baking with fruit

Let’s dive into these fruit-forward treats that will make your thanksgiving desserts shine.

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Apple Crisp with Oat & Walnut Topping

A timeless favorite, this apple crisp features tender spiced apples under a crunchy oat and walnut topping. Serve it warm with a scoop of ice cream or a dollop of whipped cream.

Ingredients

• 6 cups peeled, cored, and thinly sliced apples (Granny Smith, Honeycrisp, or a mix)

• 2 tablespoons lemon juice

• ¼ cup maple syrup (or sugar)

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 teaspoon vanilla extract

Topping:

• 1¼ cups old-fashioned oats

• ½ cup chopped walnuts

• ½ cup all-purpose flour (or GF blend)

• ⅓ cup brown sugar or coconut sugar

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• ½ cup melted butter (or dairy-free butter)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13‑inch baking dish.

2. In a large bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon, nutmeg, and vanilla. Transfer into the baking dish.

3. In another bowl, combine oats, walnuts, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.

4. Sprinkle the topping evenly over the apples.

5. Bake for 40–45 minutes, until the fruit is bubbling and the topping is golden.

6. Let rest for 10 minutes before serving.

Serve warm with vanilla ice cream or whipped cream.

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Cranberry‑Orange Bars

Tangy cranberries and bright orange combine in these zesty bars, layered over a shortbread crust. They’re perfect for holiday dessert trays.

Ingredients
Crust & base:

• 1½ cups all-purpose flour (or gluten-free blend)

• ½ cup powdered sugar

• ½ cup cold butter, cut into cubes

• Pinch of salt

Cranberry filling:

• 2 cups fresh or frozen cranberries

• ½ cup orange juice

• Zest of 1 orange

• ⅓ cup maple syrup or sugar

• 2 tablespoons cornstarch

Topping:

• ¼ cup all-purpose flour

• 2 tablespoons oats

• 2 tablespoons maple syrup

• 2 tablespoons cold butter

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 baking dish with parchment, letting some overhang for easy removal.

2. For the crust, mix flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Press into the bottom of the pan. Bake for 15 minutes until lightly golden.

3. Meanwhile, in a saucepan, combine cranberries, orange juice, orange zest, maple syrup, and cornstarch. Cook over medium heat, stirring, until thickened (5–7 minutes). Let cool slightly.

4. Pour cranberry filling over the baked crust.

5. For the topping, mix flour and oats, then crumble in cold butter and drizzle maple syrup. Sprinkle evenly over the cranberries.

6. Bake another 25–30 minutes until the top is golden and filling is set.

7. Cool completely before cutting into bars.

These bars are excellent chilled or at room temperature.

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Pumpkin‑Apple Swirl Pie

Blend two beloved Thanksgiving flavors—pumpkin and apple—into a beautiful swirl pie. It looks elegant and tastes complex.

Ingredients
Crust:

• 1 ¼ cups all-purpose flour (or gluten-free blend)

• ½ teaspoon salt

• ½ teaspoon sugar

• ½ cup cold butter, cubed

• 3–4 tablespoons ice water

Pumpkin layer:

• 1 cup pumpkin purée

• ¼ cup maple syrup

• 1 egg

• ½ teaspoon cinnamon

• ¼ teaspoon ginger

• Pinch nutmeg

Apple layer:

• 2 apples, peeled, cored, and thinly sliced

• 2 tablespoons lemon juice

• 2 tablespoons sugar

• ¼ teaspoon cinnamon

Instructions

1. Preheat oven to 375°F (190°C).

2. Prepare the crust by mixing flour, salt, sugar. Cut in butter until coarse crumbs, then add ice water gradually until dough comes together. Chill for 30 minutes.

3. Roll the dough and place into a 9-inch pie dish, trimming edges.

4. In one bowl, whisk together pumpkin purée, maple syrup, egg, and spices until smooth.

5. In another bowl, toss sliced apples with lemon juice, sugar, and cinnamon.

6. Pour the pumpkin mixture into the pie shell first. Then arrange apple slices on top in concentric circles, gently pressing into the pumpkin layer (apple juices may swirl into the pumpkin mixture).

7. Bake for 45–55 minutes until the crust is golden and filling is mostly set (a slight jiggle is fine). If edges brown too much, cover them with foil partway through.

8. Cool on a rack for at least 2 hours before slicing so layers set.

Serve slices with a dollop of whipped cream or a drizzle of fruit compote.

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Pear & Almond Tart

This elegant tart features juicy pears and nutty almond frangipane in a crisp pastry shell—perfect for a sophisticated Thanksgiving dessert.

Ingredients
Tart shell:

• 1 ¼ cups all-purpose flour (or gluten-free blend)

• ¼ cup powdered sugar

• Pinch salt

• ½ cup cold butter, cubed

• 2–3 tablespoons cold water

Frangipane (almond filling):

• ½ cup almond meal

• ¼ cup powdered sugar

• 1 egg

• 2 tablespoons melted butter

• ½ teaspoon vanilla extract

Pear topping:

• 3 pears, peeled, halved, cored

• 2 tablespoons maple syrup

• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 350°F (175°C).

2. Prepare tart shell by mixing flour, powdered sugar, and salt. Cut in butter, then add cold water until dough holds. Press into a 9-inch tart pan with a removable bottom. Chill for 20 minutes.

3. Blind-bake the crust: line with parchment and weights, bake 15 minutes, remove paper and weights, bake 5 more minutes until edges are lightly golden.

4. Meanwhile, prepare frangipane by whisking almond meal, powdered sugar, egg, butter, and vanilla until smooth.

5. Spread filling in the baked shell.

6. In a bowl, toss pear halves with maple syrup and lemon juice. Arrange pear halves cut-side up over the almond mixture.

7. Bake for 35–40 minutes until the filling is set and pears are tender.

8. Cool before removing the tart ring and serving.

Slice and serve with a light dusting of powdered sugar or almond flakes.

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Mixed Berry Galette

A rustic galette makes a gorgeous centerpiece. Seasonal berries—such as blueberries, raspberries, blackberries, or strawberries—are folded into a flaky crust and baked with minimal fuss.

Ingredients

• 1 ¼ cups all-purpose flour (or gluten-free blend)

• ½ teaspoon sugar

• Pinch salt

• ½ cup cold butter, cubed

• 3–4 tablespoons ice water

Filling:

• 3 cups mixed berries

• 2 tablespoons sugar or maple syrup

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

Finish:

• 1 egg (for brushing crust)

• Turbinado sugar or coarse sugar for sprinkling

Instructions

1. Preheat oven to 400°F (204°C).

2. Prepare crust: mix flour, sugar, salt. Cut in cold butter, then add ice water until dough forms. Chill for 15 minutes.

3. Toss berries with sugar, lemon juice, and cornstarch in a bowl; let sit while you roll the dough.

4. Roll dough into a 12-inch circle on parchment. Transfer parchment to a baking sheet.

5. Pour berry filling into the center, leaving a 2-inch border. Fold the edges of the dough over the edges of the filling, pleating as needed.

6. Brush crust with beaten egg and sprinkle with coarse sugar.

7. Bake 25–30 minutes until crust is golden and filling is bubbling.

8. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

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Spiced Plum Crumble

Plums provide wonderful tartness and deep color. This crumble is full of spice and warmth—a beautiful fall dessert with a fruit twist.

Ingredients

• 6–8 plums, pitted and sliced

• 2 tablespoons maple syrup

• 1 teaspoon cinnamon

• ¼ teaspoon ginger

• ¼ teaspoon allspice

• 1 teaspoon lemon juice

Crumb topping:

• 1 cup rolled oats

• ½ cup all-purpose flour (or gluten-free blend)

• ⅓ cup brown sugar

• ½ teaspoon cinnamon

• Pinch salt

• ½ cup melted butter

Instructions

1. Preheat oven to 375°F (190°C).

2. In a bowl, toss plum slices with maple syrup, spices, and lemon juice. Transfer into a baking dish.

3. In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.

4. Sprinkle crumble over plums.

5. Bake 30–35 minutes until fruit is tender and topping is golden.

6. Serve warm with ice cream or cream.

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Fruit Compote for Serving or Topping

This simple compote is incredibly versatile. It’s a great topping for any dessert above, pancakes, ice cream, or even yogurt.

Ingredients

• 2 cups mixed fruit (berries, apple, pear, peach, or stone fruit)

• 2 tablespoons maple syrup (or sugar)

• 1 tablespoon lemon juice

• ½ teaspoon cinnamon (optional)

• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)

Instructions

1. In a small saucepan, combine fruit, maple syrup, lemon juice, and cinnamon.

2. Simmer over medium heat, stirring occasionally, until fruit softens and juices release (5–7 minutes).

3. If you prefer thicker compote, stir in the cornstarch slurry and cook another minute until thickened.

4. Remove from heat. Use warm or chilled over desserts, pancakes, or breakfast bowls.

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Tips for Perfect Thanksgiving Fruit Desserts

• Balance sweet and tart: Use slightly tart apples, cranberries, or plums to prevent desserts from becoming overly sweet.

• Choose firm fruit: Look for fruit that holds shape when baked; avoid overripe or mushy produce.

• Pre-toss fruit with acid: A bit of lemon or orange juice keeps fruit flavors bright and prevents darkening.

• Control moisture: Use cornstarch, arrowroot, or tapioca powder to thicken juicy fruits so fillings aren’t soggy.

• Blind-bake crusts where needed: For tarts or pies, partially baking crust helps avoid a soggy bottom.

• Use fresh fruit when possible: Frozen can work, but reduce added liquid and toss with extra thickener.

• Let desserts cool before slicing: This helps fillings set properly.

• Serve thoughtfully: Warm crisps, tarts, or galettes pair beautifully with ice cream, whipped cream, or compote.

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FAQs — Fruit-Based Thanksgiving Desserts

Can I make these desserts ahead of time?
Yes! Most crisps, tarts, and bars can be made a day ahead and gently reheated. Fruit compote is excellent chilled or room temperature. For best texture, store toppings separately and bake just before serving if possible.

How do I adapt for gluten-free or dairy-free diets?
Use gluten-free flour blends or oat flour in place of all-purpose flour. Replace butter with dairy-free or vegan butter. Use nut or oat milk in whipped toppings if needed.

Will frozen fruit work?
Yes, but reduce added liquid slightly and toss frozen fruit with a bit more thickener (cornstarch or tapioca) to compensate for extra moisture.

How can I make desserts less sweet?
Cut back on added sugar or syrup by 10–20%. Use naturally sweet fruits and incorporate tart fruits (cranberries, plums) to balance sweetness.

Why does my fruit dessert get soggy?
Too much liquid or lack of thickener is often the culprit. Also, underbaking or cutting too soon can prevent proper setting.

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Final Thoughts

Fruit adds vibrancy, texture, and brightness to Thanksgiving desserts, offering a refreshing contrast to heavier mains. These recipes—from apple crisp and cranberry bars to pear tart and mixed berry galette—give you plenty of options to delight your guests and satisfy sweet cravings. They’re festive, approachable, and versatile enough to suit dietary preferences.

Whether you’re baking ahead or planning to serve something warm just as dinner is winding down, any of these fruit-forward desserts will make a lovely finale to your Thanksgiving celebration.

Enjoy your baking adventures and the joy of dessert with a fresh, fruity twist.