These are my absolute fave desserts (or breakfasts!) because they are so quick, versatile, and light--basically baked fruit combinations with spices and a light topping. This original recipe came from the great organization Forks Over Knives and it has morphed into creations based on whatever the season or mood of the day is.
Serves 2 in 10 oz dish, serves 4 in smaller dish
Ingredients:
4 cups sliced fruit (About 1 1/2 -2 cups sliced fruit per dish. I used 4 small peaches for one 10oz ceramic soufflé dish--pictured right.) Choose a fruit combination below.
Spices: 1 tsp cinnamon, 1/2 ginger, 1/4 nutmeg, pinch of cloves, pinch of salt. Spices will vary depending on the fruit combination you choose.
2 dates, chopped
Vanilla or almond extract
2 scant tsp arrowroot powder
Squeeze of lemon
2-3 tbsp orange juice (or any sweet fruit juice)
2/3 cup rolled oats
2 tbsp millet seed
2 tbsp nut or seed (depends on your fruit combination)
Instructions:
Preheat oven to 350 degrees.
Combine fruit and topping as per the fruit combination of your choice (see below). You really can't go wrong--have fun with combos!
Fill two 10 oz size ramekins with fruit filling and spoon on topping.
Bake for about 30 minutes or until fruit is soft and top is browned.
Delish topped with unsweetened yogurt, vegan ice cream, or coconut whipped cream.
Enjoy leftovers for breakfast reheated in air fryer at 360 degrees and topped with yogurt!
Fruit Bake Combinations:
Peach--Filling: Combine 4 cups sliced peaches, 2 chopped dates, 1/2 tsp almond extract, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch of salt, and pinch of cloves. Add 1 1/2 tsp arrowroot powder. Squeeze lemon juice on top (about a scant tbsp) and gently mix again. Put into 2 baking ramekins (about 10 oz size). Topping: Mix in a bowl: 3/4 oats, pinch salt, 2 tbsp millet, 2 tbsp sliced almonds, 1/4 tsp cinnamon. Add 2 tbsp orange juice and mix again. Spoon the mixture over the fruit and bake.
Spiced Pear--Filling: Combine 3-4 cups sliced pears, 1/2 tsp almond extract, 1dash orange extract, 2 chopped dates (or 1 chopped dried fig and 1 chopped dried apricot), 1-2 tbsp currants (or raisins), 1 tsp chai seasoning, 1/2 tsp ginger, 1/4 tsp cardamon, pinch of salt and cloves, squeeze of lemon. Add 1 1/2 tsp of arrowroot powder and mix again. Topping: Mix in a bowl: 3/4 oats, pinch salt, 2 tbsp millet, 2 tbsp sliced almonds, 1/4 tsp cinnamon. Add 2 tbsp orange juice and mix again. Spoon the mixture over the fruit and bake.
Tropical Delight--Filling: Combine 2 cups sliced pineapple, 1/2 chopped orange, and 1/2-1chopped mango, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves, 1 1/2 tsp arrowroot, and pinch of salt. Topping: Mix in a bowl: 3/4 oats, pinch salt, 2 tbsp millet, 2 tbsp sliced almonds, 1/4 tsp cinnamon. Add 2 tbsp orange juice and mix again. Spoon the mixture over the fruit and then sprinkle with coconut shavings, cocoa nibs, and a dash of cinnamon or chai.
Happy Berry-- Filling: Combine 3-4 cups total of any combination of berries (blackberries, blueberries, raspberries), 2 chopped dates, 1 tsp lemon rind, 1/2 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, pinch of salt. Add 1 1/2 tsp arrowroot powder. Squeeze lemon juice on top (about a scant tbsp) and gently mix again. Put into 2 baking ramekins (about 10 oz size). Topping: Mix in a bowl: 3/4 oats, pinch salt, 2 tbsp millet, 2 tbsp toasted pecans or pumpkin seeds, 1/2 tsp cinnamon. Add 2 tbsp orange juice and mix again. Spoon the mixture over the fruit and bake.
Cherry Almond--Combine 3-4 cups pitted cherries, 1/2 tsp almond extract, 1/2-1 tsp cinnamon, 1/2 tsp nutmeg, pinch of cloves and salt, 2 tsp arrowroot powder. Topping: Mix in a bowl: 3/4 oats, pinch salt, 2 tbsp millet, 2 tbsp almond slices or candied almond slices, 1/2 tsp cinnamon. Add 2 tbsp orange juice and mix again. Spoon the mixture over the fruit and bake.
Comments