Well the holidays are over and it’s a new year, a fresh start! In my house I am trying to cut the dessert habit that seemed to develop very innocently over the holidays. You know the one…enjoying a small sweet treat after dinner just because the sweet treats are there, in your home.Enjoying gifts of gingerbread and shortbread, fudge and peanut brittle have now turned into a daily thing, a thing I don’t want to continue. So what do I do?
Well for starts I put all my remaining holiday treats in the freezer, so we can enjoy them occasionally and not daily. Then I serve fruit after dinner to satisfy our sweet craving. Fresh, frozen or canned fruit, fruit kebabs, fruit salad we even tried this baked fruit salad – it doesn't really matter.
I adapted this recipe below. The cinnamon and nutmeg make it perfect for this time of year. It was easy to prepare and we enjoyed the leftovers over oatmeal for breakfast. I could take of leave the walnuts in this, I think the next time I make this I'll try it with out.
Baked Fruit Salad
- 2 cups sliced apples
- 2 cups sliced pear
- 1 cup fresh cranberries
- 1 cup pineapple chunks (drained if using canned)
- 1 tsp. lemon juice
- 1/3 cup sugar
- 1 ½ tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup melted butter
- 1/3 cup chopped walnuts (optional)
- Preheat oven to 300 F.
- In a large bowl, toss your fruit and add in 1 tsp. lemon juice. Set aside.
- In another glass bowl, combine your melted butter, sugar, and spices.
- Add this sugar/butter mixture to your fruit and toss to coat evenly.
- Pour fruit evenly in a 9 x 13 baking dish.
- Bake for 30 minutes.
- Sprinkle the nuts on top.
- Continue baking for 30 minutes.
- Serve with a dollop of vanilla yogurt.
Original recipe from http://www.cottercrunch.com/gluten-free-spiced-hot-fruit-bake/Pin It