The dish utilizes summer stone fruits, such as nectarines, peaches and apricots. However, this flexible recipe can be adapted based on seasonal changes or your personal preferences, and you’ll still get the same tasty results. For extra creaminess and a punch of protein, add a dollop of plain Greek yogurt on top.
1 pounds cherries, pitted and halved
4 cups mixed stone fruit, such as nectarines, peaches and apricots, peeled, pitted and sliced
3 tablespoons whole-wheat flour
1/2 cup old-fashioned rolled oats
1/4 cup almonds, sliced
2 tablespoons raw sugar, turbinado or firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons walnut oil or canola oil
1 tablespoon dark honey
Preheat the oven to 350°F. 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 turbinado sugar and toss gently to mix.
To make the topping, in another bowl, combine the oats, almonds, flour, turbinado sugar, cinnamon, nutmeg, and salt. Whisk to blend. Stir in the oil and honey and mix until well 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, 45-55 minutes. Serve warm or at room temperature.
Amount per serving
Total fat: 8 g
Saturated fat: 1 g
Sodium: 52 mg
Total carbohydrate: 38 g
Dietary fiber: 5 g
Protein: 4 g