Seasonal Fruit Medley

Baked Summer Fruit

• Cooking spray
• 4 cups mixed stone fruit (plums, apricots, nectarines, peaches), peeled, pitted and sliced*
• 1 lb. cherries, pitted and halved*
• 4 Tbsp. whole-wheat flour, divided
• 4 Tbsp. brown sugar, divided
• 1/2 cup rolled oats
• 1/4 cup sliced almonds or chopped walnuts
• 1/4 tsp. ground nutmeg
• 1/4 tsp. cinnamon
• 1/8 tsp. salt
• 2 Tbsp. canola oil
• 2 Tbsp. honey
• 1 Tbsp. shredded coconut (optional)

Preheat oven to 350 degrees. Spray 9-inch square baking dish with cooking spray.

In mixing bowl combine sliced stone fruits with cherries. Sprinkle with 3 Tbsp. flour and 2 Tbsp. sugar and gently toss.

In another mixing bowl make topping by combining oats, almonds and remaining flour and sugar. Add nutmeg, cinnamon and salt. Gently whisk to mix. Stir in oil and honey thoroughly to blend.

Spread the fruit mixture in the baking dish. Pour the topping evenly over the fruit. Bake until the fruit is bubbly and topping is slightly browned, about 50 minutes. Remove from oven and sprinkle shredded coconut over top and let stand for 5 minutes. Serve warm or at room temperature.

*Pitted, frozen fruit may be substituted to speed up prep time.

Makes 8 servings.

Per serving: 180 calories, 6 g. total fat (1 g. saturated fat), 31 g. carbohydrate,
3 g. protein, 3 g. dietary fiber, 40 mg. sodium.