Cook Time: 50 min
Per Serving: 180 Calories, 6g Fat(1g Saturated Fat), 31g Carbohydrates, 3g Protein, 3g Fiber, 40mg Sodium
4 cups mixed stone fruit (plums, nectarines, peaches). Peeled, pitted and sliced!
1 lb cherries – pitted and halved
4 Tbsp whole-wheat flour, divided
4 Tbsp brown sugar, divided
½ cup rolled oats
¼ cup sliced almonds or chopped walnuts
¼ tsp ground nutmeg
¼ tsp cinnamon
⅛ tsp salt
2 Tbsp canola oil
2 Tbsp honey
1 Tbsp shredded coconut (optional)
- Preheat oven to 350°. Spray 9-inch square baking dish with cooking spray or grease with canola oil.
- In mixing bowl combine sliced stone fruits with cherries. Sprinkle with 3 Tbsp flour and 2 Tbsp brown sugar and gently toss.
- In another mixing bowl make topping by combining oats, almonds, and remaining flour and brown sugar. Add nutmeg, cinnamon and salt. Gently whisk to mix. Stir in oil and honey thoroughly to blend.
- 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 5 minutes. Serve warm or at room temperature.
Recipe From: American Institute for Cancer Research (www.AICR.org), Health e-Recipes