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Roasted_Stone_Fruits_with_Cookie_Crumble_2

Roasted Stone Fruit with Cookie Crumble

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Servings

Ingredients

  • 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
  • 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

Instructions

  • Preheat oven to 375 ˚F (190 ˚C).
  • 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.
  • Place in oven and roast for 15 minutes, until starting 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 15-20 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