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Baked Summer Fruit

Honor the summer produce season by enjoying an assortment of your favorites in one delicious dessert. A blend of cherries and other seasonal fruits of your choice, this dish is sweetly seasoned and baked to perfection. The featured fruits offer a great source of vitamin C, antioxidants and a broad range of phytochemicals.


Extra virgin olive oil for coating baking container
4 cups mixed stone fruit (plums, apricots, nectarines, peaches), peeled, pitted and sliced
1 lb. cherries, pitted and halved
4 Tbsp. whole-wheat flour, divided
4 Tbsp. brown sugar, divided - or better still use coconut sugar
1/2 cup rolled oats
1/4 cup sliced almonds or chopped walnuts
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
1/8 tsp. Himalayan or sea salt
2 Tbsp. extra virgin olive oil
2 Tbsp. honey (preferably raw)
1 Tbsp. shredded coconut (optional)

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)



1. Preheat oven to 350 degrees. Lightly coat a 9-inch square baking dish with extra virgin olive oil

2. In mixing bowl combine sliced stone fruits with cherries. Sprinkle with 3 Tbsp. flour and 2 Tbsp. sugar and gently toss.

3. In another mixing bowl make topping by combining oats, almonds and remaining flour and sugar. Add nutmeg, cinnamon and salt. Gently whisk to mix. Stir in oil and honey thoroughly to blend.

4. Spread the fruit mixture in the baking dish. Pour the topping evenly over the fruit. Bake until the fruit is bubbly and topping is slightly browned, about 50 minutes. Remove from oven and sprinkle shredded coconut over top and let stand for 5 minutes. Serve warm or at room temperature.

Makes 8 servings.

Per serving: 180 calories, 6 g. total fat (1 g. saturated fat), 31 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 40 mg. sodium.

Original recipe and image source: aicr.org

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