I created this recipe by accident. I bought tons of fresh blackberries to make blackberry mint mimosas on Mother’s Day, and I ended up with lots left over. I knew I had a narrow window of time to use them all before they spoiled, so my first thought was to make a blackberry and rhubarb crisp–one of my all time favorites! In the spirit of cutting out some calories as bathing suit season approaches, I decided to forego the oatmeal crisp topping (which is typically loaded with butter) and instead just toss the fruit with some brown sugar and roast it. I had a few ripe peaches sitting on my counter, so I diced those up and threw them in too. Although I had good intentions of keeping the dessert light and low cal, once the fruit was hot and bubbly, I couldn’t resist topping it with a scoop of low-fat vanilla bean ice cream! The flavors tasted divine together, and they just screamed summer! Next time I make this, I’m going to stir 2 tbsp. of honey whiskey (such as Wild Turkey American Honey or Jack Daniels Honey) into the fruit before roasting it. It can’t hurt, right??
Roasted Summer Fruit À La Mode
Yield: 2 servings
Time: 25 minutes total
1 cup blackberries
3 peaches, diced into bite-sized pieces
1 cup rhubarb, diced into bite-sized pieces
½ cup brown sugar
1 tsp. cinnamon
(2 tbsp. honey whiskey*–optional)
2 to 4 scoops of your favorite ice cream**
1. Toss together all of the fruit, brown sugar, cinnamon, and whiskey (if using). Transfer to a lightly greased baking dish.
2. Bake at 375ºF for 20 minutes.
3. Spoon half of the mixture into a serving bowl. Top with one or two scoops of your favorite ice cream.
* Try using Wild Turkey American Honey or Jack Daniels Honey.
** I highly recommend Edy’s Slow Churned Vanilla Bean Ice Cream! A fruit flavored sorbet would also be delicious.
PS…Did you know that “à la mode” is a French saying meaning “in style”? Thank goodness for the French making it fashionable to top dessert with ice cream!