Seasonal Fruit Recipes

It’s that time of year again when the grass is starting to look greener, and our favourite fruits are coming into season. We want you to be prepared with all the recipe inspiration that you need.

FruitCrisp (15 of 20) FruitCobbler (13 of 17)

All Season Fruit Crisp | All Season Fruit Cobbler

Pavlova_web (16 of 20) LemonCurdTrifle (23 of 27)

Pavlova topped with fresh berries | Lemon Berry Trifle

StrawberryShortcake (24 of 28) 20. Angel food cake topped with fresh berries

Strawberry Shortcake | Angel Food Cake

35. A slice of warm rhubarb pie BlueberryPudding_web-22

Rhubarb Pie | Upside-Down Blueberry Pudding

Vegan Jellies

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These jellies are made with pectin to make them a vegan friendly alternate to gummies. They are also loaded with fruit purée, so there is no lack of flavour.

Vegan Jellies

What you need:

  • 1/2 cup (162 mL) applesauce
  • 1 cup (250 mL) mango purée
  • 1 package (57 g) pectin
  • 1 1/2 cup (3g) Redpath Granulated Sugar
  • 1 tsp (15 mL) lemon juice

Chef’s Tips:

  • Make sure to not purchase the light pectin crystals, it might not set properly.
  • If you don’t have a silicone mould, create your own by filling a baking sheet with corn starch and using your finger to create a mould for the jelly. Another suggestion is to use an 8×8″ baking pan and once jellies are set cut into squares.
  • These jellies are not as chewy as gummies made with gelatin, but we love the flavour from the fruit purée.
  • Feel free to use any fruit purée of your choice.

Prep Time: 25 minutes
Set Time: 1 hour – overnight
Yield: 24 small jellies

How to Prepare:
1. Prepare jelly moulds – lightly grease silicone moulds.Place the applesauce in a medium sized pot and put onto medium heat. Reduce applesauce by half.

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2. Add the mango fruit purée to the reduced applesauce.

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3. In a small bowl combine 3 tbsp. of sugar with the package of pectin. Add to the purée and applesauce. Bring mixture to a boil, being sure to stir consistently.

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4. While stirring, add half of the sugar to the mixture and return to a boil.

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5. Continue stirring, and add the rest of the sugar, and returning it to a boil.

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6. Remove from heat, and add lemon juice.

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7. Pour into prepared silicone trays, and allow to set overnight unrefrigerated.

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PectinJellies (13 of 19)

8. Remove from trays and dust in sugar.

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Alfajores (33 of 33)

Alfajores are a sandwich cookie that are enjoyed in Spain, and parts of Latin America. For this recipe we spread a dulche de leche filling between the cookies and finish by rolling the cookies in coconut.


What you need:
For the Shortbread Cookies:

  • 1 cup (227 g) unsalted butter, room temperature
  • 1 cup (120 g) Redpath Icing Sugar
  • 1/2 tsp (5 g) salt
  • 2 cups (250 g) all-purpose flour, plus more for rolling

For the Dulce de Leche:

  • 1 cup (200 g) + 2 tbsp (24 g) Redpath Granulated Sugar
  • 3 cups (375 ml) whole milk
  • 1 tbsp (8 g) cornstarch
  • 1/4 cup (17 g) shredded unsweetened coconut (for decorating; optional)

Prep Time: 1 hour
Bake Time: 10-12 minutes
Yield: 14-16 sandwich cookies

Chef’s Tips:

  • When making the dulche de leche, it will take at least 1 hour to get the required thickness to spread between two cookies. Be patient, it will work out.
  • Each country has a specific way of making alfajores, in Mexico they use coconut, which is why we incorporated coconut in this recipe for cinco de mayo.
  • Add some the zest of one lemon to the shortbread cookies for some extra flavour

How to prepare:
For the Shortbread Cookies:
1. In a large bowl using an electric mixer or a wooden spoon, beat butter, icing sugar and salt until combined. Add the flour and stir in. The dough will be stiff, so you may have to use your hands to incorporate all the flour.

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2. Turn the dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap and chill until firm, about 1 hour. Note: You can keep the dough chilled in the fridge for up to 3 days. Remove the dough about an hour before baking.

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3. When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

4. Unwrap the dough and place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).

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5. Cut out cookies using a round cutter, then re-roll scraps and cut out again. If the dough gets too soft, just re-wrap it and chill it for about 15 minutes. Place cookies 1 inch apart on prepared baking sheets and bake until barely beginning to brown, 12 – 15 minutes. Transfer to wire racks to cool completely.

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6. Form sandwiches: Place about 1 teaspoon of dulce de leche between two cookies, squeezing them together gently. Roll in shredded coconut if you so desire.

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For the Dulce de Leche:
1. Place a non-reactive pot (ceramic or stainless steel, a pot that doesn’t conduct heat very well, but once they get hot they stay warm for a long time) over high heat and let it heat up. Once it’s hot, sprinkle in a little sugar. Once they start to melt (it will happen quickly), sprinkle in a little more. Continue sprinkling in sugar a bit at a time, letting each addition melt. Start to add more and more at a time, swirling the pan between additions, until the full 1 cup of sugar has been added. If you need to, use a wooden spoon to gently stir the unmelted sugar into the caramel.

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2. Once your sugar has melted entirely, lower the heat and immediately add one cup of the milk, being careful as you do so as it will bubble up. Use a wooden spoon to break up the chunks of caramel, stirring it until the caramel melts. Once the mixture begins to thicken, add another cup of milk, reduce the mixture again, then add the final cup of milk.

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3. In a small bowl, whisk together the 2 remaining tablespoons of sugar with the cornstarch in a large bowl. Add about 1/4 cup of the caramel mixture to it, whisking to ensure no lumps form. Pour in the remaining caramel mixture, whisking to combine.

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4. Return the mixture to the pot and cook over low heat, whisking frequently, until the mixture thickens, about 20 – 30 minutes. As it cooks down, monitor it carefully to prevent it from burning. Once cooked, transfer to a bowl and allow it to cool completely before filling your cookies. Store any leftovers in a sealed container in the fridge for up to a week.

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Alfajores (32 of 33)

Chocolate Chip Cookies

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The world just wouldn’t be the same without chocolate chip cookies, and this recipe is our very best.

Classic Chocolate Chip Cookies

What you need:

  • 1 cup (227 g) unsalted butter, softened
  • 1/2 cup (100 g) Redpath Granulated Sugar
  • 1 cup (220 g) Redpath Golden Yellow Sugar
  • 2 large eggs
  • 1 tsp (5 ml) vanilla extract
  • 2 1/2 cups (313 g) all-purpose flour
  • 1 tsp (4.6 g) baking soda
  • 1 tsp (6 g) salt
  • 2 cups (625 g) chocolate chips

Prep Time: 10 minutes
Cook Time: 10 – 12 minutes
Yield: 3 dozen cookies

*Scroll to the bottom of the recipe for a bit of helpful chocolate chip cookie baking tips*

How to prepare:
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

2. In a large bowl, beat the butter until smooth. Add the sugars and cream together until the mixture is light and fluffy.

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3. Beat in the eggs, then the vanilla.

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4. In a separate bowl, whisk together the flour, baking soda, and salt.

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5. Add the dry ingredients to the wet and stir together just until combined. Add the chocolate chips and stir until evenly distributed throughout the dough.

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6. Roll dough into balls, about 1 tablespoon each, and place on the parchment-lined baking trays, spacing them 1 inch apart. Bake in the preheated oven for 10 – 12 minutes. Remove from the oven and let cool slightly on baking trays for a few minutes before transferring to wire racks to cool completely. Store cookies at room temperature in an airtight container for up to four days, or in a sealed container or bag in the freezer for up to 2 months.

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Chocolate Chip Cookies 101

Choose Your Sugar
The type and amount of sugar can change not only the flavour of your cookies, but the texture and structure of them as well.

  • White sugar, which has less moisture and no acidity, will yield a crisper, flatter cookie.
  • Brown sugar, on the other hand, contains more moisture and is slightly acidic, so cookies made with mostly brown sugar will be chewier and rise higher (because the baking soda reacts to the acid in the sugar).

Butter: Creamed, Melted, or Browned
Butter doesn’t affect just the flavour of your cookies, it has a major impact on their texture and structure, too.

  • When you cream butter and sugar together, you incorporate air into the batter, which will leaven the cookies as they bake, leading to cakier, fluffier cookies.
  • Melting butter incorporates no air, leading to denser cookie.
  • If you brown your butter (cook the butter until the milk solids brown and it gives off a rich, nutty aroma), this causes the water content of the butter to evaporate, lending no extra moisture to the dough, yielding a very dense, but richly flavoured cookie.

Baking Soda vs. Baking Powder
The type of leavening you use in your cookies doesn’t just help them rise while baking, it affects their texture and structure too.

  • Baking soda in cookies yields a denser cookie with craggy tops, while baking powder causes cookies to rise higher during baking for a cakier texture.

Let it Rest
If you have the patience, resting your dough is one of the easiest things you can do to improve flavour. Just roll your cookie dough into a log, wrap, and refrigerate it for several hours or days.

  • When you rest your dough, the flour proteins and starches begin to break dough, which will speed the “browning” process when you bake the dough, yielding a cookie with a rich butterscotch-like flavour.
  • Keeping the dough cold also means your cookies will spread less while baking, leading to a chewy cookie.

Lemon Berry Trifle

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Trifle is a decadent old-fashioned dessert is made with layers of cream, cake, lemon curd, and fresh berries. It originated in Scotland and is popular all over the UK, and often includes a layer of boozy cake. We didn’t soak our cake in any liqueur, but feel free to drizzle yours with a bit of sherry or cognac if you so desire.  

Lemon Berry Trifle

What you need:
For the Lemon Curd:

  • 1/4 cup (56 g) unsalted butter
  • 1 cup (200 g) Redpath Granulated Sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup (146 mL) fresh lemon juice, approx. 4 lemons

For the Trifle Layers:

  • 2 1/2 cups (591 mL) whipping cream
  • 1/4 cup (50 g) Redpath Granulated Sugar
  • 4 cups (492 g) strawberries, and raspberries
  • 10 cups of cubed pound cake or layer cake (Halve the recipe if using our yellow cake)

Prep time: 45 miuntes
Assembly time: 20 minutes
Yield: 6 – 8 servings

Chef Tips:

  • The great thing about trifles is that you can easily change the flavour just by switching up the layer ingredients. For a cookies n’ cream trifle, use chocolate cake, crushed cookies, and whipped cream.
  • For a traditional trifle, after layering the first layer of cake cubes, drizzle with 1 tablespoon of sherry and 1 tablespoon of cognac. Let sit for 15 minutes, and spoon 3 tbsp of strawberry jam overtop. Continue layering with cream and curd.
  • Double our dirt pudding recipe and turn it into a trifle.

How to prepare:
For the Lemon Curd:
1. In a large bowl, set the 1/4 cup of butter and place a mesh strainer overtop. Set aside.

2. Combine fresh lemon juice, eggs, egg yolks, and sugar in a large saucepan. Whisk constantly over medium heat until it begins to thicken. This will take 10 – 15 minutes.

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3. Remove from the heat and pour into the strainer over top of butter. Once you’ve strained the lemon mixture, remove the strainer and stir into the butter until it’s completely melted.

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LemonCurdTrifle (9 of 27)

4. Cover the top with plastic wrap, and let chill for 45 minutes or overnight in the fridge.

For the Trifle Layers:

1. Whip cream and sugar together until thickened and the whipped cream holds its shape.

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2. Slice the berries and set aside.

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3. Cut the cake into small squares and set aside.

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4. Begin assembling the trifle, starting with a layer of cake cubes and sliced berries.

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4. Next, add a layer of whipped cream, then one of lemon curd.

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5. Continue layering the cream, curd, berries, and cake until the trifle bowl is filled. Serve immediately, or place in the fridge until ready to serve. Store any leftovers, covered, in the fridge for up to 2 days.

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