This Fruit Dump dessert is the perfect solution for that extra ripe fruit in your kitchen.
Blackberries, strawberries, peaches, blueberries…choose your favorites, or use whatever you have on hand!
Mix your fruit with brown sugar, cinnamon, flour, and a dash of vanilla extract. Sprinkle with chopped pecans and coconut oil, and bake until bubbly with a lightly toasted topping.
You can’t get much better than this fruity indulgence on a summer night.
Top off your fruity dessert with melty vanilla ice cream and a drizzle of honey.
Or mix it with your oatmeal for a morning treat.
I like to eat fruit dump straight out of the baking dish!
Why KJ Loves
Fruit Dump
I absolutely love this recipe! It is perfect for any fresh or frozen fruit you have laying around and can be used as a dessert or healthy snack. What’s not to love? There’s nothing like the smell of it baking in your oven at the end of a long day!
The Perfect Recipe For Extra Fruit
It’s that time of year when fruit is plentiful and cheap, and it’s easy to stock up on all your favorites.
But sometimes, it gets a little too ripe too fast.
This is my new favorite way to use up all that ripe fruit! Plus, you just dump it all in and go! It couldn’t be easier.
The oven does the hard work for you, and the result is a bubbly, sweet, fruit-filled dish perfect for dessert, a midday snack, or even breakfast!
What Kind of Fruit To Use
You’ll need between 30-40 ounces of fruit. You can use fresh or frozen fruit — or a combo of both!
If you’re using fresh fruit, make sure to use ripe fruit so it’s extra bubbly and juicy.
If you’re using frozen fruit, you may need a little extra baking time.
Follow the ratios below with your favorite fruit combos:
- 10 – 13 oz. blueberries or blackberries
- 10 – 13 oz. strawberries or raspberries
- 10 – 13 oz. peaches or apples (sliced)
Other Ingredients
- Coconut Sugar or Brown Sugar
- Cinnamon
- Vanilla Extract
- Flour (regular or gluten-free)
- Chopped Pecans
- Coconut Oil (solid)
How To Make Fruit Dump
1
Dump.
Preheat the oven to 350 degrees.
Combine all the fruit in a 2 ½ quart baking dish (or a 9×9 Pyrex). Toss the fruit with the coconut sugar, cinnamon, vanilla, and flour.
2
Top.
Evenly top the fruit with the chopped pecans. Divide the solid coconut oil into several chunks and arrange in different pieces over the chopped pecans.
3
Bake.
Bake until the fruit is cooked through and bubbly. The nuts should be slightly toasted.
Note: Baking time may vary slightly depending on the fruits you choose and whether they’re fresh or frozen. Keep an eye on the dish!
4
Wash the dishes. How sad.
Serving Fruit Dump
Eat as-is, or serve warm with a scoop of vanilla ice cream and a drizzle of honey for dessert.
You could also serve it on top of your oatmeal in the morning!
Other Fruity Desserts
- Made-Your-Way Cherry Crisp is another flexible fruit dessert recipe.
- If you have time for something a little fancier, try a Triple Berry Galette!
- You can’t go wrong with a Classic Peach Crumble.
- Try Strawberry Cheesecake Parfaits if you want something a little creamy with your fruit!
Fruit Dump
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Fruit Dump dessert is the perfect solution for that extra ripe fruit in your kitchen.
Blackberries, strawberries, peaches, blueberries…choose your favorites, or use whatever you have on hand!
Mix your fruit with brown sugar, cinnamon, flour, and a dash of vanilla extract. Sprinkle with chopped pecans and coconut oil, and bake until bubbly with a lightly toasted topping.
You can’t get much better than this fruity indulgence on a summer night.
Top off your fruity dessert with melty vanilla ice cream and a drizzle of honey.
Or mix it with your oatmeal for a morning treat.
I like to eat fruit dump straight out of the baking dish!
Ingredients
- 10 oz blueberries or blackberries
- 10 oz strawberries or raspberries
- 10 oz peaches or apples, sliced
- ⅓ cup coconut sugar or brown sugar
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1 tablespoon flour of choice (regular or gluten free)
- 1 cup chopped or halved pecans
- ¼ cup coconut oil, solid
Instructions
- Preheat the oven to 350 degrees. Combine all the fruit together in a 2 ½ quart baking dish. Toss together with the coconut sugar, cinnamon, vanilla and flour.
- Evenly top with the chopped pecans. Divide the solid coconut oil into several chunks and arrange in different pieces over the chopped pecans. Bake for 45 minutes or until the fruit is cooked through and bubbly and the nuts slightly toasted.
- Serve warm with a scoop of vanilla ice cream and a drizzle of honey for dessert. Or scoop and serve on top of your oatmeal in the morning or eat as-is!
Notes
- Cooking time will vary depending on fresh or frozen fruit used.
- If using fresh fruit, make sure to use ripe fresh fruit so that it’s nice and juicy!
- This is such a great way to use up ripe fruit on the counter or bags of frozen fruit from the freezer.
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1
- Calories: 466
- Fat: 13.7g
- Fiber: 16.7g
- Protein: 6.7g
- Cholesterol: 0mg
Did you make this recipe?
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
