Rustic Fall Fruit Salad with Cinnamon-Sugar Croutons
Prep time
Cook time
Total time
The recipe and image were shared with us by Roman Meal Bread (my childhood favorite!). Please note that not all varieties of Roman Meal are dairy-free. At last check, both the 100% Whole Grain and 100% Whole Wheat were, but of course, check the ingredients, and production process if needed.
Serves: 8 servings
  • 4 slices 100% whole grain dairy-free bread (or gluten-free bread)
  • 2 tablespoons dairy-free margarine or coconut oil, melted
  • ¼ cup sugar (see notes in post above for sugar alternative)
  • 1-1/2 teaspoon ground cinnamon
  • 3 cups pears, thinly sliced
  • 3 cups apples, thinly sliced
  • ½ cup dried cranberries
  • 2 tablespoons fresh lemon juice
  • ½ cup walnuts or hazelnuts, toasted (omit for nut-free)
  1. Trim crusts from bread slices and cut into ½-inch cubes. Spread out on a foil or parchment lined baking sheet and let stand for 2 hours or overnight, to become stale.
  2. Place bread cubes in a medium bowl; drizzle with margarine or oil, and sprinkle with sugar and cinnamon. Stir gently until evenly coated. Return to baking sheet and spread into a single layer.
  3. Preheat oven to 350ºF.
  4. Bake 8 to 10 minutes, stirring once, or until cubes are crisp. Let cool completely on the baking sheet.
  5. Gently toss the pears, apples, cranberries and lemon juice together in a serving bowl.
  6. Just before serving, top with cinnamon-sugar croutons and nuts, if desired.
Recipe by Go Dairy Free at