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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. 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 overtop. 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.

  • ServingsServings


  • 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 tablespoon canola oil
  • 1-2 tablespoon 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 tablespoon canola oil


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 15-20 minutes, until topping is golden and fruit is tender and bubbly around edges. Serve warm with yogurt, ice cream or whipped cream.

Source: Canola Info