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apple, pear, pomegranate and pecan fruit bake in white baking dish
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Fall Fruit Bake With Cinnamon & Ginger

This Fall Fruit Bake is a delicious, warming, and versatile breakfast for the cooler months. It's a super simple, plant-based recipe that can elevate a variety of breakfast (or even dessert) dishes!
Cuisine American
Keyword apples, pears, pecans, pomegranate
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

  • 2 bosc pears
  • 2 apples (I like honeycrisp)
  • 1/2 a lemon, juiced
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 Tbsp coconut oil, melted
  • 1/2 cup pecans
  • 1/2 a pomegranate (arils only)

Instructions

  • Preheat oven to 350F. Then, take your apples and pears and give them a good wash and dry.
  • Wash and dry apples and pears. Slice them into small, lengthwise pieces (roughly 3/4-inch thick) and add the slices to a large mixing bowl.
  • Next, add lemon juice, ground cinnamon, and ground ginger to the fruit.
  • Melt coconut oil in the microwave and pour it overtop of the fruit. Mix all the ingredients well, until the slices of fruit are well coated with the spice/lemon/oil mixture.
  • Transfer fruit mixture to a baking dish, and place in the oven for 30 minutes.
  • While the fruit is in the oven, remove arils from pomegranate and set aside. After 30 minutes, take the baking dish out of the oven and sprinkle with pomegranate arils and pecans. Return to the oven for 7-8 minutes, to allow the pecans to toast.
  • Remove from oven and serve immediately! The baked fruit tastes great over a variety of dishes - oatmeal, chia pudding, yogurt bowls, pancakes/waffles, or paired with vanilla ice cream.

Notes

*I did not feel the need to add any additional sweetener to this dish, as baking the fruit brings out so much of its natural sweetness. If it's not sweet enough for you, feel free to add a bit of pure maple syrup - but do give it a try first (you may be surprised!)
*Leftovers can be kept in an airtight container in the fridge for about 3 days. Do note that the coconut oil will harden in the fridge, but will melt again once reheated.