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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.

Serves:  6

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).

Ingredients:

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

Toppings:

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

Cooking Directions:

  1. Preheat oven to 350°. Lightly coat a 9-inch square baking dish with cooking spray.
  2. In a bowl, combine the cherries and stone fruits. Sprinkle with the flour and sugar and toss gently to mix.
  3. 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.
  4. 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