My weekends these days have all been about weddings, which I shoot for a living, BBQ's and this weekend in particular was my niece's 2nd birthday party. Grilled cheeses and cupcakes for every meal that day. I've needed to get back on the horse strong so for the blog I decided to make a fruit dish. Zero gluten and processed sugar.
I found this recipe on Cotter Crunch, made tiny alterations based on what I had on hand, and it was heaven! Once in the oven your house will smell amazing and I was reminded that Fall is not too far away. I'll have to keep recipes like this in mind when the leaves turn. Still quite a bit of summer left, but if you're daydreaming, try this out.
3 sliced apples
4 sliced green pears
2 cups fresh or frozen cranberries (I used frozen)
1 cup pineapple chunks
2 tbsp honey
1 tsp cinnamon
1/4 tsp nutmeg
4 tbsp melted vegan coconut butter (Earth Balance brand)
2 tbsp melted coconut oil
1/3 cup chopped walnuts
Preheat oven to 300 degrees F.
Toss fruit in a large bowl and add 2 tbsp lemon juice.
In a separate bowl, combine melted vegan butter, coconut oil and spices. Stir then add the honey.
Poor 3/4 of the mixture into the fruit bowl and toss. Pour the fruit evenly on a 9x12 baking pan. Drizzle the leftover mixture.
Bake for 1 hour.
Take out of the oven, pour the walnuts on top and serve in 5 minutes. Best served warm.
You can drizzle a touch of maple syrup on top for extra sweetness and flavour - though it’s plenty sweet as is!