¾ cup seedless raspberry jam

2 tablespoons cornstarch

Salt

About 2 pounds mixed stone fruit (apricots, peaches, plums, nectarines, plumcots), cut into slices about 1/3-inch thick

2 cups sweetened granola

2 tablespoons unsalted melted butter

Vanilla ice cream for serving

Preheat the oven to 350 degrees. In a small saucepan melt the preserves. Meanwhile in a 2-quart 8- or 9-inch-square baking dish, sprinkle the cornstarch and a pinch of salt over the fruit; toss well.

Add the melted jam and stir well; spread the fruit out to make an even layer. Bake the fruit on the middle shelf of the oven, uncovered, for 30 minutes.

In a bowl toss the granola with the butter. Remove the fruit from the oven and sprinkle the granola evenly over the top. Bake for 10 minutes.

Let rest for 10 minutes before serving topped with the ice cream.

Makes 6 servings

Nutrition information per serving: 354 calories; 80 calories from fat; 9 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 106 mg sodium; 66 g carbohydrate; 5 g fiber; 43 g sugar; 5 g protein.

Sara Moulton