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Hot Baked Fruit

Rated as 4.86 out of 5 Stars

"A nutritious dish to add to your brunch table."
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2 h 5 m servings 286
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a deep baking dish, mix together prunes, dried apricots, raisins, and pineapple chunks. In a separate bowl, combine cherry pie filling, sherry, and water. Pour over the fruit, and blend thoroughly. Stir in almonds.
  3. Cover, and bake in preheated oven for 1 1/2 hours.


  • Notes
  • Serve warm on a plate, or spoon into individual sherbet dishes topped with a dressing of equal parts vanilla yogurt and cream with 1 tablespoon honey. Garnish with sprinkling of slivered almonds.
  • Freezes well, and reheats very well.

Nutrition Facts

Per Serving: 286 calories; 2.7 66.6 3.3 0 61 Full nutrition

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Read all reviews 7
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I like to throw it in the crock pot, sometime a cinnamon stick or a tsp (not with the sherry) actually I useually don't have sherry on hand so I add a little bit of brown sugar, peaches, just wh...

Perfect! My grandmother used to make a version of this every year for Christmas breakfast. I've been looking for a similar recipe for a while now. This is it. It's a favorite of mine and has b...

Interesting. Followed recipe exactly. Spooned the warm mix over slices of pound cake and topped with whipped cream. Pretty good. I don't think I'd eat it by itself as a side dish though.

This is incredible! I took it to a luncheon for my girlfriends, and they all raved about it. I used sugar free pie filling, but it had just the right amount of sweetness.

This is very good. I made it to top my oatmeal in the morning and it was tasty. My parents loved it all on it's own. I omitted the sherry and didn't miss it. Next time I might omit the nuts too.

It tastes great but the color was mostly brown except for the apricots. I used cherries that were not dyed so their color didn't stand out. I like it with unsweetened yogurt. I cut the aprico...

Perfect! I needed a simple warm fruit dessert. This will be one of my new favorites. Thanks!