Celebrate fall flavors with this vegan maple pecan fall fruit bake! Simple, roasted fall fruit you can enjoy as a side dish, with yogurt, or as a healthy dessert. YUM!
Well, friends. We are knee deep into the fall season now! I’m still finding so many fruit goodies at the farmers markets. Apples, pears, persimmons, and now… cranberries! I may have a ridiculously huge TEENSY cranberry obsession, so I’m like, crazy pumped about it. 😍
I’ve been roasting so many apples with cinnamon on them for Rhubarbaby this season, and decided to try my hand at a big batch of fall fruit tossed with maple syrup and pecans. Like um…. the inside of a fall goodness fruit pie.
Let’s just say… YUMYUMYUMYUMYUM! 😋
My main inspiration for this post is the spiced hot fruit bake from Cotter Crunch. Who wouldn’t want to dive into that glorious glorious fruit! I changed up pretty much the whole recipe, but was so inspired by the idea of just a big ole batch of warm baked fruit. Perfection, if you ask me.
I ended up eating about half of this just straight outta that pan when it was warm. When my apartment smelled like baked maple cinnamon apples and I was bingeing the crap out of Stranger Things season 2 (😱😱😱😱). Then I used it as a topping for oatmeal and yogurt in the mornings for breakfast, and now I’m pretty sure I’ve found my new fave fall staple to have on hand.
Celebrate fall flavors with this vegan maple pecan fall fruit bake! Simple, roasted fall fruit you can enjoy as a side dish, with yogurt, or as a healthy dessert. YUM!
- 1 Tbsp coconut oil or butter
- 2 red anjou pears
- 1 granny smith apple
- 1 honeycrisp or fuji apple
- 1/2 tsp ground cinnamon
- 1 cup fresh cranberries
- 1 cup whole or halved pecans
- 1/2 cup pure maple syrup
-
Preheat the oven to 375 degrees F. Grease a 3 quart baking dish with the coconut oil or butter. Peel, core, and halve the pears. Peel, core, and quarter the apples. Place the pears and the apples face up in the baking dish and sprinkle with the cinnamon.
-
Bake for 10 minutes.
-
Remove from the oven and sprinkle the cranberries and pecans evenly into the baking dish. Evenly drizzle on the maple syrup. Return to the oven and bake for another 15 minutes, or until the apples are fork tender. Let cool slightly.
-
Serve warm with vanilla ice cream or whipped cream. Or let cool and refrigerate to have with yogurt, oatmeal, or as a side dish.
Feel free to use any variety of pear you'd like or any variety of apple you'd like. I liked the contrast between the tart granny smith and the sweet, crunchy honeycrisp apples.
Excuse me while I go get some vanilla ice cream and make this again. 😜
Trish
P.S. Want to see what I’m cooking up this week? Check out my Instagram stories!
LIKE WHAT YOU SEE? GET FREE WEEKLY RECIPES DELIVERED TO YOUR INBOX! SIGN UP HERE!
PINNABLE IMAGES:
Patricia Bozeman is a cook. A whiskey lover. A dreamer. A wine-o. A tea drinker. A dog lover. A wife. An extrovert with a dash of social anxiety. A Jeopardy watcher. A dress wearer (because she's a lady, duh). A crass and slightly deaf old woman inside of a 33 year old body. 
Leave a Reply