Stone fruits–peaches, nectarines, plums, apricots, cherries– so called because of their large pit surrounded by juicy pulp. If you enjoy fruit pie or cobbler, this is a simple way to create a fruit dessert reminiscent of its more time consuming cousins. It doesn’t get much easier than this and can be served with ice cream, whipped cream, or mascarpone cheese for dairy tolerant family and friends or simply topped with homemade granola. Serve warm and enjoy!
- 2 peaches
- 2 plums
- 2 nectarines
- 2-3 TBS coconut sugar–depending on sweetness of fruit
- 2 TBS buttery spread
- 1 TBS fresh lemon or lime juice
- Preheat oven to 400 F
- Prick skin of fruit with a fork, then quarter and remove pit.
- In 9 x 13 inch pan, toss fruit with sugar, buttery spread cut in small pieces, and lemon juice.
- Roast until fruit is tender when pierced with fork, approximately15-20 minutes.
- Serve warm with topping of choice.
