This is such a simple and delicious way to use up all of those end of summer stone fruits. Peaches, plums, and/or cherries get tossed in a touch of olive oil with cinnamon and vanilla and baked until the juices are bubbling and the fruit has softened and concentrated in flavor. It’s so good served over vanilla ice cream, but you can also scoop it onto Greek yogurt, cottage cheese, or oatmeal. If you’ve never tasted the magic that is vanilla ice cream + olive oil + flaky salt, this is your sign to try it! The almonds add a delicious nutty crunch.
Ingredient highlight
Stone fruits! This late summer juicy fruit family includes peaches, nectarines, apricots, plums, pluots and cherries. They are called stone fruits because they have large, hard pits. They are good sources of fiber, vitamin A, vitamin C, and potassium.
Servings 6
Prep Time 15 minutes 
Cook Time 25 minutes Ingredients
- 2 lbs peaches, plums, and/or cherries, pits removed, cut into ½-inch wedges (or cherries halved)*
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ground cardamom (optional)
- Pinch of salt
For serving:
- Vanilla bean ice cream
- Toasted sliced, slivered, or chopped almonds
- Olive oil
- Flaky salt
- *I used 3 peaches, 3 plums, and about 8 oz cherries. You could use any combination or just one of these. The baked plums are my favorite because they are tart and it pairs well with the sweeter peaches and cherries. Other stone fruits you could use are apricots, nectarines, and pluots.
- Level up! ~ Top with Maple Olive Oil Crumble.
- Sweeten it up! ~ If you want a sweeter topping that you might use on top of Greek yogurt instead of ice cream or maybe the fruit you’re using isn’t very ripe or sweet, you can add in 1-2 tablespoons of maple syrup or coconut sugar.
Instructions
- Preheat the oven to 375F.
- In a 9×13-inch baking dish, add the fruit, olive oil, lemon, vanilla, cinnamon, cardamom (if using), and salt. Toss to coat and mix everything together. Spread out into an even layer.
- Bake for 15 minutes, give it a stir, then bake for 5-10 more minutes or until the fruit has softened and the juices are bubbling along the edges. Let cool until just warm so it’s not scorching hot and this lets the juices thicken up a bit.
- Serve warm or room temp over vanilla ice cream, making sure to scoop some of those juices over top. Top with almonds, olive oil, and flaky salt.
Items you can prep ahead (optional)
- Pit and slice the fruit
- Bake the fruit
- Toast the nuts
Substitutions:
- You could use any seasonal summer fruit here.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freezer for up to 3 months.
Leftovers + Repurposing:
- If eating as leftovers, warm up the fruit in the microwave until it is just warm. This will help make it more saucy and it just tastes better warm or room temp.
- Serve it over ice cream, yogurt, chia oats/chia pudding, or oatmeal.
leave your comments!