Although this dessert uses a mix of summer stone fruits, it can be easily adapted. In early summer, combine raspberries and apricots. In the fall, try a combination of apples and cranberries.
Per Serving: 224 calories, 38g carbs, 4g protein, 8g fat, 5g fiber, 52mg sodium
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet).
1 pound cherries, pitted and halved
8 slices dark pumpernickel bread
4 cups peeled, pitted and sliced mixed summer stone fruits such as nectarines, peaches and apricots
1 Tbsp whole wheat flour
1 Tbsp firmly packed light brown sugar
½ cup old-fashioned rolled oats
3 Tbsp whole-wheat flour
¼ tsp ground cinnamon
⅛ tsp salt
1 Tbsp dark honey
¼ cup sliced (flaked) almonds
2 Tbsp firmly packed brown sugar
⅛ tsp ground nutmeg
2 Tbsp walnut or canola oil
- Preheat oven to 350°. Lightly coat a 9-inch square baking dish with cooking spray.
- In a bowl, combine the cherries and stone fruits. Sprinkle with the flour and sugar and toss gently to mix.
- To make the topping: in another bowl, combine oats, almonds, flour, sugar, cinnamon, nutmeg and salt. Whisk to blend. Stir in the oil and honey and mix until blended.
- Spread the fruit mixture evenly in the prepared baking dish. Sprinkle the oat-almond mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is lightly browned, about 45-55 minutes. Serve warm or at room temperature.
Recipe from: The Mayo Clinic