Maple Roasted Fruit Medley – A Cozy, Caramelized Dessert

This Maple Roasted Fruit Medley is the kind of simple dessert that feels special without trying hard. Warm, jammy fruit meets deep maple sweetness, and everything gets glossy and caramelized in the oven. It’s easy enough for a weeknight but beautiful enough for company.

Serve it with yogurt, ice cream, or a dollop of whipped cream, and it instantly turns into something memorable. Best of all, you can use whatever fruit you have on hand.

Maple Roasted Fruit Medley - A Cozy, Caramelized Dessert

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Ingredients

  

• Apples (2 medium), cored and cut into 1-inch chunks
• Pears (2 medium), cored and cut into 1-inch chunks
• Seedless grapes (1 cup), left whole
• Plums (2–3), pitted and sliced into wedges
• Berries (1 cup mixed blueberries or blackberries), fresh or frozen
• Maple syrup (1/3 cup), preferably pure Grade A or B
• Orange zest (1 teaspoon) and orange juice (2 tablespoons)
• Vanilla extract (1 teaspoon)
• Ground cinnamon (1 teaspoon)
• Ground ginger (1/2 teaspoon)
• Pinch of salt to balance sweetness
• Butter (1 tablespoon), cut into small pieces, or coconut oil for dairy-free
• Optional add-ins: chopped pecans or walnuts (1/3 cup), a splash of bourbon (1 tablespoon), or a sprig of fresh rosemary or thyme

Instructions

 

• Heat the oven. Preheat to 400°F (200°C). Line a large rimmed baking sheet or shallow baking dish with parchment for easy cleanup.
• Prep the fruit. Core and chop apples and pears into even chunks. Pit and slice the plums. Leave grapes whole. If using frozen berries, don’t thaw.
• Make the maple mixture. In a small bowl, whisk maple syrup, orange juice, orange zest, vanilla, cinnamon, ginger, and a pinch of salt. If using bourbon, whisk it in now.
• Toss it all together. Add all the fruit to a large bowl. Pour over the maple mixture and toss gently to coat without crushing the berries.
• Arrange and dot with fat. Spread the fruit in an even layer on the pan. Dot with small pieces of butter (or drizzle with melted coconut oil). Scatter nuts and herbs if using.
• Roast. Bake for 20–25 minutes, tossing once halfway. The fruit should be tender with syrupy juices and light caramelized edges. For deeper color, broil for 1–2 minutes at the end, watching closely.
• Rest. Let it sit for 5 minutes. The juices will thicken slightly and become glossy.
• Serve. Spoon warm over vanilla ice cream, Greek yogurt, ricotta, pancakes, or oatmeal. Finish with a drizzle of extra maple syrup if you like.

What Makes This Recipe So Good

• Flexible and forgiving: Mix and match seasonal fruit. Fresh, slightly underripe, or frozen all work.
• Minimal prep: Chop, toss, roast.

  The oven handles the rest.

• Balanced sweetness: Pure maple syrup adds a rich, woodsy sweetness without being cloying.
• Great warm or cold: Serve right out of the oven or enjoy chilled the next day.
• Not just dessert: Spoon it over oatmeal, pancakes, yogurt bowls, or granola.

What You’ll Need

• Apples (2 medium), cored and cut into 1-inch chunks
• Pears (2 medium), cored and cut into 1-inch chunks
• Seedless grapes (1 cup), left whole
• Plums (2–3), pitted and sliced into wedges
• Berries (1 cup mixed blueberries or blackberries), fresh or frozen
• Maple syrup (1/3 cup), preferably pure Grade A or B
• Orange zest (1 teaspoon) and orange juice (2 tablespoons)
• Vanilla extract (1 teaspoon)
• Ground cinnamon (1 teaspoon)
• Ground ginger (1/2 teaspoon)
• Pinch of salt to balance sweetness
• Butter (1 tablespoon), cut into small pieces, or coconut oil for dairy-free
• Optional add-ins: chopped pecans or walnuts (1/3 cup), a splash of bourbon (1 tablespoon), or a sprig of fresh rosemary or thyme

Instructions

1. Heat the oven. Preheat to 400°F (200°C). Line a large rimmed baking sheet or shallow baking dish with parchment for easy cleanup.
2. Prep the fruit. Core and chop apples and pears into even chunks. Pit and slice the plums.

   Leave grapes whole. If using frozen berries, don’t thaw.

3. Make the maple mixture. In a small bowl, whisk maple syrup, orange juice, orange zest, vanilla, cinnamon, ginger, and a pinch of salt. If using bourbon, whisk it in now.
4. Toss it all together. Add all the fruit to a large bowl.

   Pour over the maple mixture and toss gently to coat without crushing the berries.

5. Arrange and dot with fat. Spread the fruit in an even layer on the pan. Dot with small pieces of butter (or drizzle with melted coconut oil). Scatter nuts and herbs if using.
6. Roast. Bake for 20–25 minutes, tossing once halfway.

   The fruit should be tender with syrupy juices and light caramelized edges. For deeper color, broil for 1–2 minutes at the end, watching closely.

7. Rest. Let it sit for 5 minutes. The juices will thicken slightly and become glossy.
8. Serve. Spoon warm over vanilla ice cream, Greek yogurt, ricotta, pancakes, or oatmeal.

   Finish with a drizzle of extra maple syrup if you like.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheat: Warm gently on the stovetop over low heat or in the microwave in 20–30 second bursts. Add a splash of water or orange juice if it looks dry.
• Freezing: Freeze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge and rewarm before serving.
• Make-ahead: Chop the sturdier fruit (apples and pears) a day ahead and refrigerate.

  Toss with citrus juice to prevent browning.

Why This is Good for You

• Fiber-rich: Apples, pears, and berries pack soluble and insoluble fiber, which supports digestion and steady energy.
• Antioxidants: Berries and plums bring anthocyanins and vitamin C. These help protect cells and support immunity.
• Naturally sweetened: Maple syrup offers a nuanced sweetness and trace minerals, so you can use less than granulated sugar.
• Healthy fats (if using nuts): Walnuts and pecans add omega-3s and satisfying crunch without turning it heavy.

What Not to Do

• Don’t overcrowd the pan. Packed fruit will steam instead of caramelize. Use two pans if needed.
• Don’t skip the salt. A tiny pinch sharpens flavor and keeps the sweetness in check.
• Don’t overbake delicate fruit. Berries can collapse into mush.

  Add them in the last 10 minutes if you prefer more texture.

• Don’t use pancake syrup. It’s mostly corn syrup. Pure maple syrup makes a huge difference in flavor.
• Don’t cut fruit too small. Bite-size is good, but tiny pieces cook too fast and lose texture.

Recipe Variations

• Autumn Spice: Add a pinch of nutmeg and cloves. Swap orange zest for lemon zest for a brighter edge.
• Tropical Twist: Use pineapple chunks, mango, and banana rounds.

  Add lime zest and shredded coconut near the end.

• Winter Warmth: Roast apples, pears, and cranberries with a cinnamon stick and star anise. Finish with a pat of salted butter.
• Nutty Crunch: Toss chopped pecans with 1 teaspoon maple and a pinch of cinnamon, then sprinkle on in the last 5 minutes so they toast, not burn.
• Herb-Infused: Add a small sprig of rosemary or thyme during roasting and remove before serving for an aromatic finish.
• Dairy-Free Delight: Use coconut oil and serve with coconut yogurt or dairy-free ice cream.

FAQ

Can I use only one type of fruit?

Yes. It will still taste great, but a mix of textures works best.

Pair at least one firm fruit (apple or pear) with one juicy fruit (plum or berries) for balance.

What if my fruit isn’t very ripe?

No problem. Roasting concentrates flavor and softens firm fruit. You may want to roast 5 minutes longer and add an extra tablespoon of maple syrup.

Can I make this without added sugar?

You can skip the maple and rely on fruit alone, but flavor will be less caramelized.

Try reducing the maple to 2 tablespoons and add more orange zest for brightness.

How do I keep the fruit from getting soggy?

Cut it into even chunks and don’t crowd the pan. High heat helps evaporate excess moisture and encourages caramelization.

Is this good served cold?

Absolutely. Chilled roasted fruit is lovely over yogurt or cottage cheese, and the flavors continue to develop as it rests.

Can I add spices like cardamom?

Yes.

Cardamom is excellent here. Start with 1/4 teaspoon and adjust to taste so it doesn’t overpower the maple.

Wrapping Up

Maple Roasted Fruit Medley is simple, cozy, and endlessly adaptable. It turns everyday fruit into something glossy and golden with just a few pantry staples.

Keep it casual with yogurt, or dress it up with ice cream and toasted nuts. Once you make it, you’ll find a dozen ways to use it all week long. It’s the kind of recipe that earns a spot in your regular rotation.