The sweet smell of fresh fruit and cinnamon wafting through the kitchen makes this dessert hard to resist. And there’s no reason to! This easy, low-fat recipe comes together quickly and a perfect way to satisfy your dessert cravings. Pick whatever fruit is in season at peak flavor to eliminate the need for excess added sugar. Plums, apricots, strawberries, blueberries, apples or pears all work well.
Dr. Blake’s Top Tip: Frozen fruit can be used in a pinch, just give it a few minutes to thaw before baking.
- Yield: 8 servings
Ingredients
1 large peach, pitted and chopped, about 1 1/4 cups
1 6-ounce container raspberries, about 1 cup
2 tablespoons sugar, divided
1 1/2 cups old-fashioned, rolled oats
1 teaspoon ground cinnamon
3 large egg whites
2 teaspoons vanilla extract
3 cups oat, rice or 1% milk
No sugar sorbet, for serving, optional
Instructions
- Heat the oven to 350° F. Place the peaches and raspberries in the bottom of a 9-inch cast iron skillet, deep-dish pie pan or casserole dish. Sprinkle with 1 tablespoon sugar and toss to combine.
- Combine the remaining tablespoon of sugar, oats and cinnamon in a medium bowl and sprinkle evenly over the fruit.
- Using the same bowl, whisk together the egg whites, vanilla and milk and slowly pour over the oats. Bake until the oats are cooked and fruit is bubbling, about 45 minutes. Serve warm, topped with sorbet, if desired.
