Roasted Stone Fruit with Cookie Crumble
Using a variety of stone fruits looks great and tastes delicious, but use any fruit in season, or a combination, for this simple dessert.
Servings
8
servingsCalories
190
kcalIngredients
2-4 ripe but firm peaches or nectarines, halved and pitted (or quartered if large)
3-4 ripe but firm large plums, halved and pitted
4-5 ripe but firm apricots, halved and pitted
1 Tbsp canola oil
1-2 Tbsp granulated sugar
- Crumble Topping
1/2 cup whole wheat flour
1/2 cup oats (old-fashioned or quick-cooking)
1/3 cup packed brown sugar
3 Tbsp canola oil
Directions
- Preheat oven to 375 ËšF .
- In 9 x 13 inch baking dish, arrange halved fruit cut-side up. Drizzle with canola oil and sprinkle with sugar.
- Place in oven and roast for 15 minutes, until fruit starts to soften.
- 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.
- Bake for additional 15 to 20 minutes, until topping is golden and fruit is tender and bubbly around edges.
Notes
- 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.
Nutrition Facts
8 servings per recipe
Serving Size1/2 cup
- Amount Per ServingCalories190
- % Daily Value *
- Total Fat
7g
9%
- Saturated Fat 0.5g 3%
- Cholesterol 0mg 0%
- Sodium 0mg 0%
- Total Carbohydrate
30g
11%
- Dietary Fiber 3g 11%
- Total Sugars 19g
- Protein 3g 6%
- Potassium 190mg 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
