31 Fruit Desserts to Make in an 8×8 Pan

It's time to break out the 8x8 pan and whip up these fruity desserts! Whether you crave cherries, apples or peaches, you're sure to find a favorite.

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Lemon Bars

This delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
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Cinnamon Cherry Cobbler

It’s not a misprint—there really are just two ingredients in this spiced cherry dessert. It’s a good brunch for sweet-lovers, too. —Terri Robinson, Muncie, Indiana. Looking for more? Try these amazing cherry desserts.
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Almond Cherry Fudge

Cooked in the microwave, this fast fudge is a sweet addition to any holiday gathering. I make it when I need a quick treat for a school party or to take to a neighbor. —Shellie Tucker, Hendersonvlle, Tennessee
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Caramel Apple-Pear Crisp

This crisp is packed with a combination of healthy pears and apples, and just the right amount of tasty walnuts in the topping. You'll love it! —Amanda Pettit, Logan, Ohio
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Almond Cherry Cobbler

This bubbling cherry cobbler is one of my favorite dishes. Serve warm with vanilla ice cream or whipped cream. —Melissa Wagner, Eden Prairie, Minnesota
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Cherry Swirl Fudge

For festive fudge with a new "twist," give this confection a whirl! We used vanilla chips instead of chocolate ones and added sweet cherry flavoring. —Taste of Home Test Kitchen
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Blueberry Buckle with Lemon Sauce

This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. —Maureen Carr, Carman, Manitoba
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Cherry Supreme Dessert

Marshmallows and a tart cherry topping lend flavor and eye appeal to this popular dessert. Better yet, it’s easy enough for kids to make! —Sherri Keim, Grand Junction, Colorado
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Macadamia Lemon Bars

These bars enjoy a lot of compliments among my friends and family. I almost have to make them for all of our get-togethers. —Edie DeSpain, Logan, Utah
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Cranberry Pudding

This recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal!
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Lime & Spice Peach Cobbler

This was my grandmother’s favorite recipe to make when they had bushels of peaches. Now I love to bake it whenever I can for my family and friends. —Mary Ann Dell of Phoenixville, Pennsylvania
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Rhubarb-Blueberry Crumble

Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan
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Oatmeal Date Bars

In no time at all, these oatmeal date bars will be ready for your family. They'll be surprised at how light and tasty these treats are. —Helen Cluts, Eden Prairie, Minnesota
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Berry Delicious Rhubarb Crisp

What a perfect springtime dessert! It's filled with color and fresh fruit flavor the whole family will savor. I sometimes grate about a tablespoonful of fresh orange or lemon zest and add it to the crumb mixture for extra flavor. —Sharon Hadinger, Dublin, Ohio
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Tennessee Peach Pudding

This out-of-this-world dessert is one of our favorite, easy peach recipes. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. —Virginia Crowell, Lyons, Oregon
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Favorite Blackberry Cobbler

We grow blackberries on our farm that our family enjoys in pies, jams, jellies and cobblers. I love to pull them out of the freezer in January and make this recipe for blackberry cobbler to enjoy summer's sweetness. —Lori Daniels, Beverly, West Virginia
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Peach-Rosemary Cobbler

Ripe peaches and warm biscuit topping go hand in hand. The fresh rosemary and cinnamon adds a delicious twist. —Michael Cohen, Los Angeles, California
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Rhubarb Strawberry Granita

Fresh rhubarb and strawberries make this sweet and icy dessert such a treat. You’ll love how quickly it comes together and that it’s prepared without any special equipment. —Christen Roye, Weatherford, Texas
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Fresh Pear Ginger Crisp

Gingersnaps lend crunch to my heartwarming cool-weather classic, featuring the season's juiciest fruit—pears.—Linda Robertson, Cozad, Nebraska
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Cranberry and Pear Crisp

This dessert is perfect for that first autumn day you can feel a nip in the air. It’s full of sweet, crunchy fall flavors. —Lori Choquette, Holyoke, Massachusetts
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Baked Apple Surprise

This sweet-savory recipe is a favorite. Use Brie instead of blue cheese if you like things creamier. My tip? Bake the apples in a muffin tin so they won’t roll around. —Jessica Levinson, Nyack, New York
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Candied Fruitcake Squares

I'm not big on citrussy fruitcake, so when I found this version decades ago, I knew I'd found "my" recipe. We're all nutty for it. —Nancy Johnson, Laverne, Oklahoma
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Banana Pudding

I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
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Cherry-Coconut Slices

My mother got this recipe from a woman named Emmie Oddie, a well-known home economist in Canada who had a column in a farming newspaper. Oddie would test reader recipes in her own kitchen and write about it. These tasty sweets are so rich that you need only a small piece. —Judy Olson, Whitecourt, Alberta
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Parmesan Crisp Baked Apples

A dear friend and I wanted to make an easy apple crisp. We made a Parmesan filling, stuffed the apples and baked them whole. They were a hit! —Susan Stetzel, Gainesville, New York
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Gingersnap Rum Apple Crisp

My mother makes incredible apple crisp, and I've added a few twists of my own. We think it's best warm, with ice cream on the side. —Nancy Heishman, Las Vegas, Nevada