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Roasted Stone Fruit with Cookie Crumble
Source: Julie Van Rosendaal, Category:
Dessert, Heart-Smart
A variety of stone fruits looks great and tastes delicious, but use any fruit in season, or a combination, for this simple dessert. Its high smoke point and neutral flavour makes canola oil ideal for roasting vegetables and fruits; it also makes a heart-healthy crumble topping to scatter over top.
Ingredients:
- 2 to 4 ripe but firm peaches or nectarines, halved and pitted (or quartered if large)
- 3 to 4 ripe but firm large plums, halved and pitted
- 4 to 5 ripe but firm apricots, halved and pitted
- 1 Tbsp canola oil 15 mL
- 1 to 2 Tbsp granulated sugar 15 to 30 mL
Crumble Topping
- 1/2 cup whole wheat flour 125 mL
- 1/2 cup oats (old-fashioned or quick-cooking) 125 mL
- 1/3 cup packed brown sugar 75 mL
- 3 Tbsp canola oil 45 mL
Instructions:
1. Preheat oven to 375 ˚F (190 ˚C).
2. In 9 x 13 inch (22 X 33 cm) baking dish, arrange halved fruit cut-side up. Drizzle with canola oil and sprinkle with sugar.
3. Place in oven and roast for 15 minutes, until starting to soften.
4. Meanwhile, in bowl (or bowl of food processor), combine topping ingredients and pulse or blend with fork until well blended and crumbly. Sprinkle evenly over fruit or use spoon to fill hollow middle of each fruit half.
5. Bake for additional 15 to 20 minutes, until topping is golden and fruit is tender and bubbly around edges. Serve warm with yogurt, ice cream or whipped cream.
Tip: If you like, add a handful of sliced almonds or hazelnuts to the topping
mixture. To streamline the recipe, crumble gingersnaps, oatmeal cookies
or amaretti overtop of the fruit instead of making the topping
yourself. Serve warm, with plain or vanilla yogurt, ice cream or a
dollop of whipped cream.
Yield: 8 servings. Serving size: 1/2 cup (125 mL).
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| Per Serving |
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| Calories |
190 |
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| Total Fat |
8 |
g |
| Saturated Fat |
0.5 |
g |
| Cholesterol |
0 |
mg |
| Sodium |
0 |
mg |
| Carbohydrates |
30 |
g |
| Fibre |
3 |
g |
| Protein |
2 |
g |
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