Apple Cherry Fruit Spread Recipes

Steps:

• Preheat oven to 350 degrees.
• In a bowl, mix together the fruit layer ingredients. Pour the fruit evenly into a non-reactive 10 inch pie pan or 9 inch square baking dish and set aside.
• In a large bowl, combine the oats, flour, brown sugar, and cinnamon.
• In a seperate bowl, whisk together the egg white, oil, vanilla, and fruit juice and then stir into the dry ingredients until thoroughly combined.
• Carefully spread the topping over the fruit (be sure to cover the fruit entirely).
• Cover and bake for 20 minutes, then uncover and continue to bake for another 20 to 30 minutes, until the fruit is soft and bubbly and the topping is crisp and golden.
• per 7 oz. serving: 323 calories, 5.8 G protein, 3.9 G fat, 68.6 G carbohydrates, .6 G saturated fat, 1.8 G polyunsaturated fat, 1 G monounsaturated fat, 0 cholesterol, 21 mg sodium, 5.7 G dietary fiber.

Steps:

• Put the oats in a bowl, pour over the milk, and leave them to soak for 30 minutes.
• Preheat an oven to 350 degrees F.
• Lightly grease and line the loaf pan with parchment paper, and set aside.
• Sift the flour and baking powder into a bowl. Then, stir in the rolled oats, dried cherries, dried apples, sugar, cinnamon, honey, egg and 3 tablespoons almonds, mixing everything together well. Spoon the mixture into the loaf pan, leveling the top, and sprinkling over the remaining almonds. Bake the loaf until the crust is golden brown and the interior is cooked, about 45 minutes.
• Let it rest shortly in the pan before turning the loaf out onto a wire rack to cool completely. Cut off slices, toast and serve with some fresh ricotta and drizzles of honey.

Steps:

• Combine filling ingredients and set aside.
• Mix together the oats, flour and brown sugar.
• Cut in the butter using a pastry blender until mixture resembles coarse crumbs.
• Spoon half the filling into a 2 qt baking dish.
• Sprinkle half the topping mixture over the filling in the dish.
• Repeat layers with the remaining cherry and topping.
• Bake in a preheated 400 degree oven 25 to 30 minutes or until topping is golden brown.
• Serve warm with ice cream if desired.

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened and plump, about 5 minutes. Drain, reserving 2 tablespoons liquid. Let cool.
• Coarsely chop fruit. Combine with 2 tablespoons sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid.
• Whisk together oats, flour, baking soda, salt, remaining 3/4 cup sugar, and remaining 3/4 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until crumbs range in size from peas to gum balls. Press 4 cups of oat mixture into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture on top.
• Bake until golden brown, about 35 minutes. Let cool in dish on a wire rack. Cut into 24 bars.

Steps:

• In medium saucepan, combine apples, cherries, fruit juice, and cinnamon stick.
• Cover and bring to simmer over medium heat; cook 15 minutes, stirring frequently.
• Uncover and reduce heat to low; cook 15 to 20 minutes longer or until apples are very soft but retain their shape.
• Remove cinnamon stick. Add lemon zest to apple mixture.
• In blender or food processor, puree apple mixture until chunky spread forms. Cool completely.
• Chill before serving. Store in refrigerator.