Cheap and Easy Desserts with Wow Power

“I’ll bring dessert,” you heard yourself say casually. Fast forward and now you’re in the kitchen an hour before you’re expected at your friends’ home for a festive dinner. Eeek!

You want to show up with something that looks appealing and delicious, easy to make and not too expensive. With prepared food prices out of budget, you know homemade is the way to go. But you’re not exactly a pastry chef, so what should you make?

Here are five ideas (plus a bonus!) for easy, inexpensive desserts with plenty of WOW power. Recipes serve four, but double up for a bigger crowd.

Easier Than Pie

• Apple crumble is simple and delicious. Make it with apples alone or toss in any combination of berries you might have in the freezer:

  1. Peel, core and thickly slice 5 or 6 apples such and Granny Smith or Honeycrisp (not Macintosh, as they fall apart when cooked). If using both apples and berries, cut back by one apple and add 1 cup of frozen berries in its place.

  2. Place fruit in a baking dish and toss with a tablespoon of white sugar and a few cubes of butter.

  3. For topping, combine ½ cup flour, ½ cup large flake rolled oats, ½ cup brown sugar, pinch of salt and pinch of cinnamon in a work bowl. Work in 1/3 cup cold butter with fingertips or a fork until topping resembles a coarse meal. Sprinkle topping generously over fruit.

  4. Bake in oven preheated to 375F for 45-50 minutes.

• A fruit tart is always simple and elegant. Keep a package of store-bought puff pastry in the freezer (all butter, please!) and it’s an easy last-minute dessert:

  1. Peel, core and slice 1 pound of apples or any other stone fruit you might have access to (plums, for example). Toss with ¼ cup granulated sugar.

  2. Preheat oven according to pastry package instructions. Working quickly, roll out a sheet of cold pastry onto a well-floured counter or parchment paper to 1/4-inch thick and just larger than a 12-inch non-stick tart pan.

  3. Drape pastry over a rolling pin to transfer to pan, fitting into the edges. Trim excess.

  4. Lay fruit slices over pastry, working in a circular pattern. Place pan on a baking sheet (to catch leaks) and transfer to hot oven. Bake 20 minutes or until edges begin to brown.

  5. Meanwhile, mix a big spoonful of jelly (any kind) with a dash of water and warm in the microwave to a liquid consistency. Brush melted jelly generously over fruit (not edges, where it might burn).

  6. Bake tart another 5-7 minutes or so, removing from oven when edges are deep golden brown.

Festive Fruit

• Everyone loves spiced oranges. Winter fruit isn’t as flashy as summer fruit, but it offers a warmth and coziness you just can’t beat:

  1. Peel 4 large oranges (any kind) with a sharp knife, removing outer membranes and pith as well as skin. Slice and reserve any juices. Set aside.

  2. To 2 cups of water add ¾ cup sugar, 2 cinnamon sticks, 6 whole cloves and any collected juices from oranges. Bring to a simmer on stovetop and stir to dissolve sugar.

  3. Transfer to a heatproof bowl and as soon as cool enough to touch, add oranges.

  4. Allow to cool in refrigerator at least 2 hours before serving in individual bowls.

  5. Meanwhile, mix a big spoonful of jelly (any kind) with a dash of water and warm in the microwave to a liquid consistency. Brush melted jelly generously over fruit (not edges, where it might burn).

  6. Bake tart another 5-7 minutes or so, removing from oven when edges are deep golden brown.

• Caramelized pineapple is easy to make and transport. Pick up some vanilla ice cream on the way to your gathering to top it off when served:

  1. Peel, core and cut a pineapple into 8 wedges.

  2. Mix 1 cup brown sugar and 1 tsp cinnamon in resealable bag. Add pineapple wedges and shake to coat each wedge.

  3. Transfer wedges to a greased glass baking dish and dot with butter.

  4. Bake at 400F for approximately 20 minutes, watching carefully to ensure even browning and flipping halfway through.

• Poach pears in leftover red wine to make two thrifty desserts:

  1. To 2 cups red wine (any kind) add ¾ cup of sugar and dissolve on top of the stove.

  2. Gently simmer 4 peeled pears for about 10 minutes.

  3. Remove pears and serve with a spoonful of liquid and a dollop of whipped cream.

  4. For the bonus: Cook excess poaching liquid down to a syrup and serve with ice cream and slivered almonds another night. Syrup will keep in a clean jar in the fridge for at least two weeks.

Looking for more budget-friendly cooking ideas? Check out 7 Meals That Cost Less Than a Latte.

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