A Selection of Baked Fruits with Ice Cream

I quite like warm, ripe fruits. I first had this dessert after dinner one time at my brother's place. Smári, my youngest brother is a very good cook and so is his wife Anna Stína. I often make my own ice cream as well to serve with the fruits but you can use whipped cream/soy cream if you prefer. Use any sweet fruits that are in season (if you are lucky enough to live in a place where fruits actually grow...they don't in Iceland)...just make sure they are very ripe. 

Use quinoa flakes instead of the oatmeal if you are gluten intolerant and omit the nuts if you are allergic to nuts. This recipe is egg free, lactose free and vegan (at least with my version of the ice cream).

Baked fruits are lovely as they become even sweeter

This recipe is:

  • Egg free
  • Lactose (dairy) free
  • Vegan

This recipe is easy to make:

  • Nut free

A Selection of Baked Fruits with Ice Cream

Serves 4-5


  • 100-150 grams blueberries (fresh or frozen)
  • 40 grams oatmeal (or quinoa flakes if you are gluten intolerant)
  • 150 millilitres cranberry juice (no added sugar)
  • 2 sweet apples (such as Gala, Jonagold or Pink Lady)
  • 1 pear, ripe
  • Half a mango, ripe
  • A quarter pineapple, ripe
  • 3 tablespoons agave nectar
  • Handful nuts (unsalted) such as pecans, walnuts, hazelnuts or cashew nuts (omit the nuts if you are allergic)


  1. Core the pear and slice thinly.
  2. Core the 2 apples and slice thinly.
  3. Turn the mango up on the skinny side. The stone is a flat oval, so you will find your mangoes are narrower one way than the other in alignment with the stone. Cut off the "cheeks" of the mango, each side, as close to the stone as possible. If you hit the stone, just swerve around it a little. Now take a cheek and peel the skin off with a small knife. Next peel the skin off the centre piece with the stone. Peel it all the way around and leave no skin on the edge. Carve off any extra fruit off the stone with a small knife. Slice one of the mango cheeks in thin slices.
  4. To peel the pineapple, place it base side down and carefully slice off the skin, carving out any remaining hard "eyes" with the tip of your knife. Then cut the pineapple into quarters, remove the core (hard part in the middle) and cut a quarter of the pineapple into chunks.
  5. Chop the handful of nuts.
  6. Sprinkle the 40 grams oatmeal (or quinoa flakes) in the bottom of a medium baking dish.
  7. Add the fruit in layers (apple slices, pears, mangoes, pineapples and repeat).
  8. Sprinkle the nuts over the fruits.
  9. Add the 100-150 grams blueberries on top.
  10. In a small bowl, mix together the 150 millilitres cranberry juice and 3 tablespoons agave nectar. Pour the juice over the fruits.
  11. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 30-35 minutes minutes.
  12. Serve with home made vanilla ice cream or ice cream from a health food store.


  • You can use other fruits such as oranges, apricots, nectarines, bananas. You can also use other berries such as raspberry, strawberry and more.
  • You can use maple syrup instead of the agave nectar.
  • You can omit the nuts if you are allergic.
  • You can use quinoa flakes instead of the oatmeal if you are gluten intolerant.
  • How to select ripe pineapples: Look for pineapples that are heavy for their size, they should be free of soft spots and bruises. Pineapple stops ripening as soon as it is picked, so choose fruit with a fragrant sweet smell at the stem end. Avoid pineapple that smells musty, sour or fermented.