When the weather warms up, my go-to Shabbat lunch dessert is vanilla cake, whipped cream, and fresh fruit. I decided to change it up and serve it with cooked fruit, and the results are amazing! You can serve this dessert hot with ice cream or cold with whipped cream—either way will make a gorgeous and delicious presentation.
Preheat oven to 350 degrees Fahrenheit.
Place all prepared fruit in a 9×13-inch baking pan. Add sugar, lemon juice, and cinnamon and toss to combine.
Cover tightly and bake for 45 minutes. Uncover and bake for another 20–25 minutes until juices thicken to coat the back of a spoon.
Place a piece of cake on a dessert plate and top with warm or cold fruit mixture. Top with a scoop of ice cream or whipped cream. Enjoy immediately.
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