why make this recipe
Sheet Pan Desserts are a great way to bake in large quantities without much hassle. You can enjoy a variety of delicious treats all at once and share them with family and friends. They’re perfect for gatherings, saving time while providing a delightful selection of sweets. Plus, they are easy to prepare, making it simple for anyone to whip up something tasty.
how to make Sheet Pan Desserts
Ingredients:
- 3 ready-made rolled pie crusts
- 42 oz blueberry pie filling
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp almond extract
- 1 egg, room temperature
- 2 tsp white sanding sugar
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tbsp baking powder
- 1/2 tsp kosher salt
- 2 cups whole milk
- 2 extra large eggs, beaten
- 6 tbsp salted butter
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 2/3 cup fresh strawberries
- 2/3 cup fresh blueberries
- 2/3 cup chocolate chips
- 1 medium size ripe banana
- 2 cups all-purpose flour
- 3 tbsp brown sugar
- 3 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup heavy cream, cold
- 3 cups cherry pie filling
- 2 + 2 + 2 tsp fresh lemon juice
- 1 tsp almond extract
- 3 cups canned apple pie filling
- 1 tsp cinnamon
- 3 cups blueberry pie filling
- 1 tsp fresh lemon zest
- 1 15.25-oz chocolate cake mix
- 1 1/4 cup whole milk
- 1/2 cup canola oil
- 3 eggs
- 3.9 oz chocolate instant pudding mix
- 2 cups milk
- 11.5 oz bag chocolate chips
Directions:
For Sheet Pan Pie: Preheat the oven to 375°F. Lay the pie crusts in a sheet pan. Spread blueberry pie filling over the crusts, drizzle with lemon juice and zest, almond extract, and beaten egg. Bake for 25-30 minutes until golden. Sprinkle sanding sugar on top before serving.
For Sheet Pan Pancakes: Preheat the oven to 425°F. In a large bowl, mix flour, sugar, baking powder, and salt. In another bowl, combine milk, eggs, melted butter, vanilla, and almond extract. Combine both mixtures and gently fold in the fruits and chocolate chips. Pour the batter into a greased sheet pan and bake for 20 minutes.
For Sheet Pan Cobbler: Preheat the oven to 350°F. Mix flour, sugars, baking powder, and salt in a bowl. Cut in butter until crumbly. Stir in cream, then fold in pie fillings, lemon juice, almond extract, and cinnamon. Pour into a greased sheet pan and bake for 45-50 minutes until golden.
For Texas Sheet Cake: Preheat the oven to 350°F. In a bowl, mix cake mix, milk, oil, and eggs until well blended. Add pudding mix and stir. Pour batter into a greased sheet pan. Bake for 30-35 minutes. Let cool and top with chocolate chips.
how to serve Sheet Pan Desserts
Once your Sheet Pan Desserts are ready, you can cut them into squares or slices. Serve them warm or at room temperature, and enjoy them with a dollop of whipped cream, or a scoop of ice cream for extra indulgence.
how to store Sheet Pan Desserts
Store your Sheet Pan Desserts in an airtight container. They can stay fresh in the fridge for about 3-4 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn.
tips to make Sheet Pan Desserts
- Use a greased pan to make sure the desserts come out easily.
- Always preheat your oven to get an even cook on your desserts.
- Customize your fruit and filling flavors based on your preferences.
- Keep an eye on your desserts while they bake, as oven temperatures can vary.
variation
You can switch out the pie fillings or fruits based on the season or what you have on hand. For example, try peach pie filling instead of blueberry or add nuts and dried fruits for an extra crunch.
FAQs
1. Can I use homemade pie crusts?
Yes, you can absolutely use homemade pie crusts for a fresher taste!
2. Can I make these desserts ahead of time?
Yes! You can prepare the batter or crusts in advance and bake them just before serving.
3. What are good toppings for Sheet Pan Desserts?
You can use whipped cream, ice cream, or even a drizzle of chocolate or caramel sauce to make them extra special.
