Roasted Stone Fruit with Cookie Crumble
- 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
- 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.
- 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 yogurt, ice cream or whipped cream.
1/2 cup (125 mL)
|Total Fat||7 g|
|Saturated Fat||0.5 g|
Banana Upside Down Cake
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