Roasted Fruit with Streusel Topping

Roasted Fruit with Streusel Topping

Fact: this is one of the easiest desserts I’ve made in…well…ever.

Fact: this is one of the most elegant desserts I’ve made in…well…ever.

this is one of the most uniquely delicious desserts I’ve made in…well…ever.

Am I getting my point across yet?

Seriously, who knew that simple roasted fruit with a light, buttery streusel topping could develop into such sweet, juicy gloriousness?

Served with creamy vanilla ice cream, and this dessert has shot to the top of the charts in all categories relating to impressiveness, ease, and major yum factor.

I’m forever indebted to my Aunt Marilyn and her friend Brittany for blessing my life with this beautiful dessert. It would be splendid at the end of a holiday meal but would also be fantastic at a potluck, brunch or simple family meal.

To say this was well-received when I served it to our guests would be a huge understatement.

They thought I was brilliant. Cutting edge. Gourmet. Ha! Sure fooled them.

Roasted Fruit with Streusel Topping

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Roasted Fruit with Streusel Topping

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Roasted Fruit with Streusel Topping


  • 4-5 ripe nectarines
  • 4-5 ripe red or purple plums
  • Sugar, for sprinkling
  • 4 tablespoons butter, melted
  • 2 cups lightly sweetened cold cereal, like Honey Bunches of Oats


  1. Preheat the oven to 350 degrees.
  2. Lightly grease a 9X13-inch pan. Cut each piece of fruit in half and remove the seed/pit. Place the fruit flesh-side up in the baking pan. Nestle all the fruit together tightly to fit in the pan. Lightly sprinkle the fruit with about 1-2 teaspoons sugar.
  3. In a small bowl, combine the cereal and melted butter. Sprinkle the streusel topping over the fruit. Bake the fruit for 30 minutes until the fruit is tender and hot. (To test, pierce one of the pieces of fruit with a fork. If the fork slides into the flesh easily, the fruit is done baking.) Serve warm with vanilla ice cream.

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Recipe Source: from Aunt Marilyn by way of her friend, Brittany