Roasted Fruit
Feeds: 4-6 Prep time: 15 mins Cook Time: 45 mins
Total Time: 1hr
Ingredients
2 ambrosia apples
1 cup fresh raspberries
3 stocks rhubarb
3 tbsp melted butter
1 tsp vanilla
2 tsp cinnamon (+ extra to sprinkle)
3 tbsp honey
Directions:
Preheat your oven to 375°F.
Slice the apple and rhubarb into ½–1 1-inch pieces and place them in a mixing bowl.
In a small dish, melt the butter in the microwave. Stir in the cinnamon and vanilla.
Pour the butter mixture over the fruit and toss until evenly coated.
Spread the coated fruit out in a single layer on a parchment-lined baking sheet.
Sprinkle a little extra cinnamon over the top. (optional)
Bake for 20 minutes.
Remove the tray from the oven, add the raspberries (spread them out evenly), and drizzle 3 tablespoons of honey over all the fruit.
Return to the oven and bake for another 20 minutes.
Finish by broiling on high for 5 minutes to lightly caramelize the edges.
Serve warm with vanilla ice cream and granola, over yogurt, or spooned onto angel food cake with whipped cream.
Note: You can mix in other fruits too! Just remember—firmer fruits (like apples or pears) need more roasting time, while softer fruits (like berries or peaches) should be added during the second bake.