There is something mighty comforting about a simple summer dessert that comes together with pantry staples and a baking dish. This kind of sweet bake has the spirit of old-fashioned Midwestern kitchen thrift, where a box of cornbread mix could stretch into all sorts of good things beyond supper. With just four everyday ingredients, this oven baked summer sweet turns out soft, fruity, and golden, the sort of humble treat that feels right at home at potlucks, family cookouts, and quiet evenings on the porch.
Serve this warm with a scoop of vanilla ice cream or a dollop of whipped topping if you want to dress it up a little. It also goes nicely with fresh berries, sliced peaches, or a hot cup of coffee after supper. For a picnic or barbecue table, set it alongside iced tea and a bowl of fruit, and you will have a simple dessert that fits right in.
4-Ingredient Oven Baked Summer Sweet
Servings: 8
Ingredients
1 box (8.5 ounces) dry cornbread mix
1 can (21 ounces) fruit pie filling, such as peach or cherry
1 can (20 ounces) crushed pineapple, undrained
1/2 cup (1 stick) butter, melted
Directions
1. Preheat the oven to 350°F and lightly grease an oven-safe ceramic casserole dish.
2. Spoon the fruit pie filling and the undrained crushed pineapple into the casserole dish, then spread them into an even layer.
3. Sprinkle the dry cornbread mix evenly over the fruit, covering the top as completely as you can without stirring.
4. Drizzle the melted butter all over the cornbread mix, trying to moisten as much of the surface as possible.
5. Bake for 40 to 45 minutes, until the top is golden brown and the fruit is bubbling around the edges. Let it rest for 10 minutes before serving.
Variations & Tips
Peach version: Peach pie filling makes this especially fitting for summer, with a mellow sweetness that pairs beautifully with the cornbread topping.
Cherry version: If you want a brighter, tangier dessert, cherry pie filling gives it a pretty color and a flavor that stands out on a potluck table.
Crisper topping tip: For a more even golden crust, drizzle the butter slowly and try to cover dry patches on the cornbread mix before baking.
Serving tip: This dessert is best served warm, when the fruit is soft and the topping is tender with just a little crispness around the edges.