5-Ingredient Oven Baked End of Summer Pretzel Fruit Dessert
This 5-Ingredient Oven Baked End of Summer Pretzel Fruit Dessert is a warm, bubbly sheet-pan treat with juicy peaches, berries, brown sugar, butter, and whole pretzel rods. It bakes into a sweet-salty cross between a cobbler and a crisp with almost no fuss.
Ingredients
- 8 whole unbroken hard pretzel rods
- 4 cups sliced ripe peaches about 4 or 5 medium peaches, unpeeled
- 2 cups fresh blueberries or blackberries
- 1/2 cup packed light brown sugar
- 6 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375°F.
- Lightly butter a rimmed metal half-sheet pan, or line it with parchment paper for easier cleanup.
- Spread the sliced peaches and berries evenly across the prepared pan, keeping them in an even layer rather than piled in one corner.
- Sprinkle the packed light brown sugar evenly over the fruit, then drizzle the melted unsalted butter over everything.
- Lay the whole pretzel rods over the fruit in a single layer and nestle them down gently so they touch the peach and berry juices while staying mostly intact.
- Bake for 22 to 28 minutes, about 25 minutes, until the fruit is soft and bubbling and the pretzel rods are lightly toasted on top.
- Let the dessert rest for 10 minutes before serving so the juices can thicken slightly, then serve warm on its own or with vanilla ice cream.
Notes
This dessert is best served warm the day it is baked, after the 10-minute rest. Cover and refrigerate leftovers, knowing the pretzels will soften overnight and become more pudding-like. Reheat individual servings gently in the microwave until just heated through; the pretzels will not regain their original crunch.
Nutrition
Calories: 290kcal
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