5-Ingredient Oven Baked End of Summer Pretzel Fruit Dessert – All Recipes Healthy Food

5-Ingredient Oven Baked End of Summer Pretzel Fruit Dessert

 

 

 

How to Make Oven Baked Pretzel Fruit Dessert

Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch or 9-inch round baking dish with butter or nonstick spray.

1
Prepare and season the fruit
5 minutes

Wash, pit, and slice your fresh summer fruit into bite-sized pieces. In a mixing bowl, toss the fruit with 2 tablespoons of the brown sugar and 1 tablespoon of cornstarch until evenly coated. Spread the fruit mixture into the bottom of your prepared baking dish.

2
Make the pretzel crumble
3 minutes

Place the pretzels in a sealed ziptop bag and gently crush them using a rolling pin or the back of a heavy measuring cup. In a medium bowl, combine the crushed pretzels, the remaining brown sugar, and the melted butter. Stir until the pretzels are thoroughly coated and clump together.

3
Assemble the casserole
2 minutes

Scatter the buttery pretzel crumble evenly over the top of the fruit layer, pressing down very gently so it sits neatly on top without sinking completely into the fruit.

4
Bake until bubbly and golden
25–30 minutes

Bake uncovered at 350°F for 25 to 30 minutes. The fruit juices beneath should be bubbling gently around the edges and the pretzel topping should turn a rich, golden brown. Remove from the oven and let cool for 10 minutes before serving warm.

Baker’s Tip: Resist crushing the pretzels into a fine dust! Leaving small chunkier pieces creates a far better crunch that holds up against the juicy baked fruit beneath.

Flavor Combination Ideas

  • Peach Raspberry: Combine 3 cups of sliced fresh stone-fruit peaches with 1 cup of whole fresh raspberries.

  • Plum & Blackberry: Pair 2.5 cups of sliced black plums with 1.5 cups of fresh blackberries for a rich, tart contrast.

  • Warm Spice Addition: Add 1/2 teaspoon of ground cinnamon or ginger to the brown sugar for an autumn-leaning flavor profile

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