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Swanson Blog / Real Food / Gluten Free

Coco-Nutty Fruit Bake

Gluten Free
Low Carb
Low Fat
Low Sodium
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coco-nutty fruit bake


Chef's Inspiration: "I thought how good [apples, walnuts and raisins] would all be baked together for dessert, and gradually, this recipe evolved. As soon as we tried it, we liked it, and made no alterations at all. This has taste, texture and is not overly sweet."


  • 4 unpeeled organic Fiji apples, sliced
  • 2 1/2 teaspoons organic cinnamon (ground)
  • 2 tablespoons organic unsalted butter
  • 3 tablespoons organic extra virgin coconut oil
  • 1/3 cup organic raisins seedless
  • 1/4 cup organic Turkish apricots, unsulphured
  • 1/3 cup dried organic currants
  • 1/4 cup dried organic Montmorency cherries
  • 1/3 cup dried organic cranberries
  • 1/3 cup organic dates, chopped
  • 2 cups boiling water, approximately
  • 1 1/2 cups organic walnuts, halves and pieces
  • 1 cup organic unsulphured coconut shreds
  • 1/2 cup organic maple syrup


  1. Put sliced, unpeeled apples in a Ziploc bag with the cinnamon and shake to coat all pieces. Refrigerate while you proceed with the rest of the recipe. Will keep 24 hours.
  2. Put all the dried fruit, except the dates, in a bowl, and cover with the boiling water. If less than 2 cups covers the fruit, that is fine. Let sit about 20-30 minutes, while you proceed with the rest of the recipe.
  3. Mix the walnut pieces and coconut shreds with the maple syrup (or honey) and set aside.
  4. In a 13x9 baking dish, melt the butter and coconut oil in a 350° F oven and tilt to coat pan and mix. Toss the apples and cinnamon in the pan until coated, and spread to cover evenly.
  5. Drain the water from the dried fruit (reserving water to cook carrots, rice, etc., in for later, if desired). Mix the fruit together and sprinkle evenly over the apples. Sprinkle on the chopped dates.
  6. Bake at 350° F for 30 minutes. Remove from oven and top with Maple-coated walnuts and coconut.
  7. Return to oven for 6-8 minutes. Delicious warm. It keeps well and can be reheated in a 350 degree oven.


Serving suggestions:
Scoop a generous serving straight from the oven and place in glass stemware; then drizzle a tablespoon of vanilla bean ice-cream over the warm fruit and nut mixture. You can also prepare Coco-Nutty Fruit Bake in advance and reheat at 350 for 10 minutes just before serving; 7-ounce ramekin cups nicely hold a personal-size dessert serving. This versatile dish also makes a great snack either chilled or consumed at room temperature.

Serving Size: Makes 15 servings. Serving size 1.0 bar.


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