Roasted Stone Fruit with Cookie Crumble

Roasted Stone Fruit with Cookie Crumble

A variety of stone fruits looks great and tastes delicious, but use any fruit in season, or a combination, for this simple dessert. Recipe courtesy of CanolaInfo.

8 people
  • 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)
  • Directions
    • 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.

Nutritional Analysis

Serving Size
1/2 cup (125 mL)
Total Fat
8 g
Saturated Fat
0.5 g
0 mg
0 mg
30 g
3 g
2 g