A variety of stone fruits looks great and tastes delicious in this simple dessert. With its high smoke point and neutral flavour, canola oil is ideal for roasting fruits; it also helps make a heart-healthy crumble topping. Chef Julie Van Rosendaal’s roasted stone fruits with cookie crumble is made with in-season produce fresh fruits. Do check the nutritional info, which will enlighten you about the health quotient of this recipe. Happy eating!
Nutritional Analysis Per Serving:
Nutritional Analysis Per Serving:
- Calories 190
- Total Fat 8 g
- Saturated Fat 0.5 g
- Cholesterol 0 mg
- Sodium 0 mg
- Carbohydrates 30 g
- Fibre 3 g
- Protein 2 g
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 Tbsp canola oil 15 mL
- 1-2 Tbsp sugar 15-30 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 85 mL
- 3 Tbsp canola oil 45 mL
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 if desired.
Yield: 8 servings. Serving size: ½ cup (125 mL).
Tips: If you like, use any fruit in season or a combination and add a handful of sliced almonds or hazelnuts to the topping mixture. To streamline the recipe, crumble gingersnaps, oatmeal cookies or amaretti on top of the fruit instead of making the topping yourself.
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