This easy baked summer sweet leans on a clever pantry shortcut: a solid block of frozen limeade concentrate melts in the oven and turns into a bright, tangy syrup that coats fruit as it bakes. The result is a simple dessert with the sweet-tart flavor of a cobbler filling but with far less measuring and fuss, making it especially useful when you want something warm, fruity, and casual for a weeknight treat or last-minute company.
Serve this warm on its own or spooned over vanilla ice cream, pound cake, angel food cake, or buttermilk biscuits. It also pairs nicely with lightly sweetened whipped cream, toasted coconut, or a handful of chopped nuts for contrast, and for a brunch table it can double as a warm fruit topping for waffles or yogurt.
5-Ingredient Oven Baked Summer Sweet
Servings: 6
Ingredients
1 solid unthawed 12-ounce block frozen limeade concentrate
4 cups sliced peaches, fresh or frozen
2 cups blueberries
1 cup strawberries, halved or quartered
1 box yellow cake mix, about 13 to 15.25 ounces
Directions
1. Preheat the oven to 350°F. Lightly grease an oven-safe metal roasting pan or similar baking pan large enough to hold the fruit in an even layer.
2. Spread the peaches, blueberries, and strawberries in the prepared pan. Place the solid unthawed block of frozen limeade concentrate in the center so it can melt slowly over the fruit as it bakes.
3. Sprinkle the dry yellow cake mix evenly over the fruit, covering as much of the surface as possible without stirring. As the fruit releases juices and the limeade melts, the topping will absorb moisture and form a soft, sweet crust.
4. Bake for 40 to 50 minutes, until the fruit is bubbling around the edges, the limeade concentrate has fully melted into the juices, and the top looks set and lightly golden in spots.
5. Let the dessert rest for 10 minutes before serving so the juices thicken slightly. Spoon warm into bowls and serve plain or with ice cream or whipped cream.
Variations & Tips
Stone Fruit Swap: Nectarines, plums, or cherries can stand in for some or all of the peaches. Keep the total fruit amount about the same so the dessert bakes evenly and the topping is not overwhelmed by excess juice.
Berry Balance: If your berries are especially tart, add 1 to 2 tablespoons of sugar to the fruit before topping with the cake mix. If they are very ripe and sweet, the limeade usually provides enough contrast on its own.
Texture Tip: For a more cobbler-like finish, gently stir the fruit and melted limeade halfway through baking, then return the pan to the oven. For more distinct layers, leave it untouched until done.
Serving Upgrade: A little lime zest over each serving brightens the flavor even more, while toasted pecans or coconut add welcome crunch to the soft baked fruit and tender topping.