I’ve been eating a lot of cookies and ice cream lately.
For some reason, it’s been the only dessert that tastes good to me! Maybe it’s an end of the pregnancy thing, or a winter-comfort-food thing, but nothing really compares to the warm, freshly baked, gooey cookie with ice cream on top.
In an effort to give myself variety in the “warm dessert/ice cream combo” department, I decided to healthify dessert a bit, and create a fresh fruit compote for myself at home.
It’s lower in sugar than most desserts, and is only 200 calories for a HUGE portion! You can top it with a little bit of vanilla ice cream, or eat it straight out of the oven — either way it will taste absolutely delicious.
Nutritional Info Per Serving: 195 Calories, 6.3g Fat (1.6g Saturated), 40g Carbs, 29g Sugar, 17.3mg Sodium, 4.5g Fiber, 1.9g Protein
For the filling
- 2 cups organic Bosc pears, cut into 1/4 inch cubes (about 4 medium pears)
- 2 cups organic Fuji apples, cut into 1/4 inch cubes (about 2 large apples)
- 1/4 cup brown sugar
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
For the topping
- 1 tsp brown sugar
- 3 Tbsp graham cracker crumbs (from about 2 1/2 graham cracker sheets)
- 1/2 tsp cinnamon
- 1/4 cup chopped walnuts
- 1 Tbsp butter, melted
- Preheat the oven to 350° F, and coat 6 small ramekins with cooking spray (if you don't have these, you can use a large baking dish).
- Combine all ingredients for the filling in a large saucepan over medium-high heat. Bring to a simmer.
- Decrease the heat to medium, and continue cooking, stirring often, until the apples and pears are tender and the liquid reduces by half (about 25 minutes).
- Transfer filling to the ramekins or baking dish.
- Combine all topping ingredients in a small bowl.
- Sprinkle the topping over the apple-pear mixture, then bake for 5-10 minutes, or until the topping has browned and is slightly crispy.
- Garnish with a sprig of fresh mint (optional).
Recipe by: The Picky Eater, pickyeaterblog.com