9 Delicious Vegan Baked Fruit Recipes For Your Kids

9 Delicious Vegan Baked Fruit Recipes For Your Kids

9 Delicious Vegan Baked Fruit Recipes For Your Kids

9 Delicious Vegan Baked Fruit Recipes For Your Kids

This super simple, healthy baked fruit dessert (vegan and gluten-free) is the ideal sweet treat for those who have a sweet tooth but want to eat healthily.

Serve in a large bowl on its own or with Greek vegan yogurt or coconut cream on top. This skinny fruit bake is also an excellent topping for pancakes, oatmeal, waffles, and other baked goods.

Spiced Hot Fruit Bake

1. Spiced Hot Fruit Bake

A delicious and healthy holiday breakfast is Spiced Hot Fruit Bake! This gluten-free spiced hot fruit bake is also delicious when served alone or as a topping for waffles or pancakes. A healthy dish to serve at your Holiday brunch.

Prep time: 5 minutes | Cook time: 45 minutes | Total time: 50 minutes | Servings: 5


  • Apples: 2 cups, sliced
  • Pears: 2 cups, sliced
  • Fresh cranberries: 1½ cup
  • Pineapple chunks: 1 cup (save the juice if you use canned pineapple)
  • Lemon juice: 1 tablespoon
  • Coconut palm sugar: ⅓ cup
  • Maple syrup: 1 tablespoon
  • Cinnamon: 1 teaspoon (plus extra for the nuts or serving)
  • Nutmeg: ¼ teaspoon
  • Vegan stick butter: ½, melted
  • Raw walnuts or pecans: ⅓ cup, chopped
  • Coconut oil or vegan butter: 2 teaspoons, melted to coat the nuts (optional)


  1. Preheat the oven to 300°F. Toss your fruit in a large mixing bowl with 1-2 teaspoons of lemon juice. Remove from the equation.
  2. Combine the melted butter, spices, and maple syrup in a separate glass bowl.
  3. Add a few tablespoons of leftover pineapple juice to the mix as well. Toss your fruit in the sugar/butter mixture and coat evenly.
  4. In a 9×12 baking dish, evenly distribute the fruit. On top, pour the remaining sugar/butter/oil mixture.
  5. After 1 hour of baking.
  6. Toss your nuts with a pinch of cinnamon and a smidgeon of melted coconut oil or butter. I usually coat the nuts in the butter/sugar left over from the fruit mix bowl. Then sprinkle the nuts over the top of the dish and bake for 1 hour.
  7. Add more cinnamon and spices to the hot fruit bake before serving.

Caramel Apple Cookies

2. Caramel Apple Cookies

Nobody outgrows their fondness for ooey-gooey caramel apples. Bake chewy cookies with the same apple flavour and top them with finger-licking-good caramel frosting.

Prep time: 40 minutes | Cook time: 8 minutes | Total time: 48 minutes | Servings: 72 cookies


  • Shortening: ½ cup
  • Brown sugar: 1¼ cups, packed
  • Tofu: 1 cup
  • Apple juice: ½ cup
  • Whole wheat pastry flour or all-purpose flour: 2¼ cups (we use gluten-free)
  • Baking soda: 1 teaspoon
  • Ground cinnamon: 1 teaspoon
  • Ground cloves: ¼ teaspoon
  • Salt: ¼ teaspoon
  • Tart apple: 1 medium, peeled, cored, and coarsely shredded
  • Golden raisins: ¾ cup
  • Vegan butter: 2 tablespoons
  • Light brown sugar: ⅓ cup, packed
  • Water: 2 tablespoons
  • Powdered sugar: 1¾ cups, sifted
  • Walnuts: ¼ cup, finely chopped
  • Coconut milk


  1. Preheat the oven to 350°F. Combine the shortening and 1¼ cup brown sugar with an electric mixer on medium speed. Add the tofu and beat for 1 minute. Add the apple juice and beat on low speed until well combined.
  2. Combine flour, baking soda, cinnamon, cloves, and salt in a mixing bowl. Add to the tofu mixture and whisk on low until incorporated. Combine the apple and raisins in a mixing bowl. 1½ inch apart, drop dough by slightly rounded teaspoonfuls onto the prepared cookie sheet. Bake in the preheated oven for 8 minutes or until edges are gently browned. Allow 1 minute on the cookie sheet to cool. Allow cooling on wire racks.
  3. Over medium-high heat, melt margarine with ⅓ cup brown sugar and water, stirring until sugar dissolves. Remove the pan from the heat. Add the powdered sugar, which has been sifted.
  4. If the frosting starts to firm, add some coconut milk to make it more spreadable.
  5. Spread Caramel and frosting on the cookies and top with walnuts.

Roasted Stone Fruit

3. Roasted Stone Fruit

Fruit's inherent sugars dissolve into a thick caramel syrup when roasted.

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 8


  • Stone fruit, such as peaches, nectarines, plums, and apricots: 2 pounds, halved and pitted
  • Vegetable oil: 2 tablespoons
  • Lemon juice: 1 tablespoon
  • Pure maple syrup: 2 tablespoons (optional)


  1. Preheat the oven to 375°F. Cut sides up, and place fruit (excluding apricots) in a shallow baking pan. Drizzle melted butter, lemon juice, and maple syrup, if desired. Roast until tender, occasionally basting with pan juices (~25-30 minutes).
  2. If using apricots, roast them for the last 12 to 15 minutes. They take less time.

Roasted Berries And Grapes Tart

4. Roasted Berries And Grapes Tart

The rich berry topping on this delectable delicacy pairs wonderfully with the creamy vegan mascarpone cheese.

Prep time: 30 minutes | Cook time: 60 minutes | Total time: 1½ hours | Servings: 8


  • All-purpose flour: 1 ¼ cups
  • Sugar: ¼ cup
  • Snipped fresh thyme: 1 tablespoon
  • Vegan butter: ½ cup, cut up
  • Tofu: 1 cup
  • Cold water: 1 tablespoon
  • Vegan mascarpone cheese:  8 oz
  • Heavy coconut cream: ⅓ cup
  • Sugar: ¼ cup
  • Lemon zest: 1 teaspoon
  • Roasted Berry-and-Grape Filling, cooled: 1


  1. Combine flour, ¼ cup sugar, and thyme in a medium mixing basin. Cut the butter into pea-size pieces using a pastry blender. Combine tofu and water in a small bowl; gradually fold into the flour mixture.
  2. Gather the pastry into a ball and gently knead it together until it holds together. Cover and chill for 30 to 60 minutes or until firm. Flatten the pastry with your hands on a lightly floured surface. Make a 12-inch round out of the puff pastry (or 13×9-inch rectangle).
  3. Transfer to a removable-bottom 10-inch round (or 11×7-inch rectangle) tart pan. Trim the edges of the pastry and press it into the fluted sides of the pan.
  4. Using a fork, prick the pastry. Allow 30 minutes to chill. Preheat the oven to 400 degrees Fahrenheit. The double-thick foil should be used to line the pastry.
  5. Bake for another 6 to 8 minutes or until brown. Allow cooling on a wire rack. Whisk together the following four ingredients (through lemon zest). In a baked tart shell, spread the filling. Roasted Berries and Grapes go on top.

Roasted Breakfast Pears

5. Roasted Breakfast Pears

Top roasted pears with Greek yogurt, granola, and toasted almonds for a delicious breakfast or fruit dessert.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 4


  • Bosc or red Anjou pears: 4 large ripe, yet firm
  • Lemon juice: 1 tablespoon
  • Vegan butter: 1 tablespoon, softened
  • Brown sugar: 2 tablespoons, packed
  • Salt: ¼ teaspoon
  • Orange peel: 1 medium, finely shredded – plus more to serve (optional)
  • Orange juice: ¼ cup
  • Vanilla: 1 teaspoon
  • Plain Greek yogurt: 1 cup
  • Pure maple syrup: 2 tablespoons
  • Granola: ¼ cup
  • Sliced almonds: 2 tablespoons, toasted


  1. Preheat the oven to 350 degrees Fahrenheit. Pears should be halved and cored. Scoop a 1-inch depression in the center of each pear with a melon baller. Lemon juice should be applied to the cut sides; spread butter in the bottom of a 2-quart rectangle baking dish.
  2. Add the brown sugar and salt, as well as the orange juice. Arrange pear halves in a single layer in the baking dish, and cut sides up. Cook for 20 to 30 minutes, or until pears are soft, spooning cooking liquid over them several times during the baking process (baking time depends upon the ripeness of pears).
  3. Remove the pan from the oven and add the vanilla extract to the cooking liquid. Allow to cool completely before serving. Cover and chill for at least 2 hours or 24 hours, rotating the pears in the liquid at least once while chilling.
  4. To serve, combine vegan yogurt and maple syrup in a small bowl. Fill each half of a pear with the mixture. Sprinkle with more orange peel if desired. Toss with granola and toasted nuts before serving.

Cheesecake-Stuffed Peaches

6. Cheesecake-Stuffed Peaches

You've probably heard of cheesecake-packed desserts, but have you heard of caramel cheesecake stuffed with baked peaches? It's a mouthful to speak and even more so to consume!

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 6


  • Peaches halved and pitted: 6
  • Butter: ¼ cup, melted
  • Cinnamon sugar: 3 tablespoons
  • Vegan cream cheese: 8 oz, softened
  • Sugar
  • Tofu: ½ cup
  • Vanilla: 1½ teaspoons


  1. Preheat the oven to 350°F. Set aside a 15x10x1-inch baking pan lined with parchment paper. To make the peach halves stand flat on the baking pan, cut a very tiny slice off the round side of each half. Coat the peach halves in melted butter. Arrange peach halves in a prepared pan with the cut sides up.
  2. Sprinkle cinnamon sugar on the cut sides of the peaches and set aside. Cream the cream cheese in a medium mixing bowl until creamy. Combine the sugar, tofu and vanilla extract in a mixing bowl. Mix everything until it's smooth.
  3. Fill peach centers with cream cheese mixture. Bake for 30 minutes, uncovered, or until lightly browned and softened. Warm or at room temperature is satisfactory. It’s the most popular vegan baked fruit recipe.

Mini Roasted Apple And Pear Tarts

7. Mini Roasted Apple And Pear Tarts

This sweet fall treat combines flaky pastry, silky caramel, and delicate apples and pears.

Prep time: 20 minutes | Cook time: 15 minutes | Servings: 9


  • Brown sugar: ½ cup, packed
  • Vegan butter: ¼ cup melted
  • Ground cinnamon: ½ teaspoon
  • Apples and pears: 2 cups, sliced
  • Bourbon: 1 tablespoon (optional)
  • Frozen puff pastry: 1 sheet
  • Walnuts or pecans: ¼ cup, chopped and toasted
  • Sea salt flakes (optional)


  1. Preheat the oven to 425°F. Combine brown sugar, melted butter, and cinnamon in a small bowl. In a 13×9-inch baking pan, spread the batter. Serve with apples and pears on top. Fifteen minutes of roasting Fruit should be removed. Stir bourbon into the sugar mixture in the pan if desired.
  2. Using parchment paper, line a baking sheet. Unfold puff pastry on a lightly floured board and cut it into nine 3-inch squares. Make a shallow incision ½ inch from the edges of each square with a paring knife. With a fork, puncture the centers liberally. Place 1 inch apart on a baking sheet that has been prepped. Ten minutes in the oven. With the back of a spoon, press down the centers.
  3. Fill tarts with apples and pears in the center. 2 teaspoons sugar mixture drizzled over fruit in each tart. Add walnuts as a finishing touch. Bake for another 7 to 10 minutes or until the pastry is golden brown. Drizzle the remaining sugar mixture over the tarts and, if desired, season with salt.

French Toast Casserole

8. French Toast Casserole

This overnight French toast casserole, topped with cinnamon and sugar, is my favourite method to cook this breakfast classic. You save time in the morning by assembling this baked French toast the night before, and if you have a large group, baking a few loaves is simple.

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour | Servings: 12


  • French bread: 1 pound, cut into 1-inch cubes
  • Tofu: 1 cup
  • Coconut milk: 3 cups
  • Sugar: 4 teaspoons
  • Vanilla extract: 1 teaspoon
  • Salt: ¾ teaspoon

Ingredients For The Topping

  • Vegan butter: 2 tablespoons
  • Sugar: 3 tablespoons
  • Ground cinnamon: 2 teaspoons
  • Maple syrup (optional)


  1. In a greased 13×9-inch baking dish, place bread cubes. Whisk together the tofu, coconut milk, sugar, vanilla, and salt in a large mixing dish. Pour the sauce over the bread. Refrigerate for 8 hours or overnight, covered.
  2. Remove 30 minutes before baking from the refrigerator. Preheat the oven to 350 degrees Fahrenheit. Make a butter smear. Mix the sugar and cinnamon and sprinkle them over the top.
  3. Cover and bake for 45-50 minutes or until a knife inserted in the center comes out clean. Allow for a 5-minute rest period. If desired, drizzle with maple syrup. A very simple vegan baked fruit recipe.

Olive Oil Cake with Roasted Citrus

9. Olive Oil Cake with Roasted Citrus Fruit

This delicious cake is flavoured with rosemary and topped with delicately roasted citrus fruit.

Prep time: 15 minutes | Cook time: 20 minutes | Servings: 30


  • Roasted citrus: 1
  • Vegan butter: 2 teaspoons, softened
  • Lemons: 2
  • Sugar: ½ cup
  • Slivered almonds: ½ cup, toasted
  • All-purpose flour: 2 cups
  • Baking powder: 1 tablespoon
  • Fresh rosemary leaves: 2 teaspoons
  • Salt: ½ teaspoon
  • Tofu: ½ cup
  • Vegan buttermilk: 1 cup
  • Olive oil: ¼ cup
  • Sugar: ½ cup
  • Water: ½ cup


  1. Prepare the Citrus Roasted. Preheat the oven to 375°F. Using butter, grease a 9×2-inch round cake pan. Remove 1 tablespoon of zest and 3 tablespoons of juice from the lemons.
  2. Cover and pulse ½ cup sugar and almonds in a food processor until nuts are coarsely crushed. Place in a large mixing basin.
  3. Combine the lemon zest, flour, baking powder, rosemary, and salt in a mixing bowl. In the center of the flour mixture, make a well. Combine tofu, vegan buttermilk, oil, and lemon juice in a medium mixing basin. All ingredients should be added to the flour mixture simultaneously, and whisk until mixed. In the preheated pan, spread the batter evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  4. Allow 15 minutes to cool in the pan on a wire rack. Take the cake out of the pan.

Cooked Food Is Possibly Easier To Chew And Digest

Cooked Food Is Possibly Easier To Chew And Digest

  • In the digestive process, chewing is an important first step. Chewing breaks down large pieces of food into smaller, easier-to-digest particles.
  • Food that is not chewed properly is much more difficult for the body to digest, resulting in gas and bloating. Furthermore, chewing raw foods properly takes significantly more energy and effort than chewing cooked foods.
  • Cooking breaks down some of the fibres and plant cell walls in foods, making it easier for the body to digest and absorb nutrients. Cooking enhances the flavour and aroma of food, making it much more enjoyable to consume. Although many raw foodists consume raw meat, cooked meat is easier to chew and digest.
  • Cooking grains and legumes properly improves their digestibility while lowering the number of anti-nutrients in them. Anti-nutrients are substances that prevent the body from absorbing nutrients from plant foods. The digestibility of a food is important because your body can only benefit from the nutrients if you can absorb them. Because cooked foods are easier to chew and digest, they may provide more nutrients to the body than raw foods.
  • Certain foods should be eaten cooked rather than raw, as raw versions may contain harmful bacteria. Bacteria that can cause food poisoning are effectively killed when food is cooked.
  • On the other hand, fruits and vegetables are generally safe to eat raw as long as they haven't been contaminated.
  • Spinach, lettuce, tomatoes, and raw sprouts are commonly contaminated fruits and vegetables.
  • Bacteria can be found in raw meat, fish, eggs, and dairy products, making you sick.
  • Some of the most common bacteria in raw foods include E. coli, Salmonella, Listeria, and Campylobacter. At temperatures above 140°F (60°C), most bacteria die. This means that cooking effectively kills bacteria, lowering the risk of food poisoning.
  • Pasteurized milk is commercially produced milk heated to kill any harmful bacteria it may contain.
  • Raw or undercooked meat, eggs, or dairy should not be consumed. If you choose to eat these foods raw, make sure they are fresh when you buy them.
  • Digestive enzymes in your body help break down food into molecules that can be absorbed when you eat it.
  • Digestive enzymes are also present in the food you eat. When enzymes are exposed to high temperatures, they deactivate quickly. Nearly all enzymes are deactivated at temperatures above 117°F (47°C).
  • One of the most compelling arguments favouring a raw-food diet is this. When food enzymes change during the cooking process, your body needs more enzymes to digest them. Raw-food proponents argue that this stresses your body and can lead to enzyme deficiency. This claim, however, is not backed up by scientific evidence.
  • Some scientists argue that the primary function of food enzymes is to aid plant growth rather than human digestion.
  • In addition, the human body produces the enzymes required for food digestion. Furthermore, because some enzymes are absorbed and re-secreted by the body, it is unlikely that food digestion will result in an enzyme deficiency.
  • Furthermore, there has not been any evidence of any negative health effects from eating cooked foods containing denatured enzymes.

Conclusion To The 9 Delicious Vegan Baked Fruit Recipes For Your Kids


Health experts and nutritionists recommend two to three servings of fruits per day. They are high in vitamins, minerals, and phytochemicals, which help to control weight and prevent heart disease, diabetes, and certain types of cancer.

I trust you enjoyed this article about the 9 Delicious Vegan Baked Fruit Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!



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