A variety of stone fruits looks great and tastes delicious, but use any fruit in season, or a combination, for this simple dessert.
- 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 (15 mL) canola oil
- 1 to 2 tbsp (15 to 30 mL) granulated sugar
- ½ cup (125 mL) whole wheat flour
- ½ cup (125 mL) oats (old-fashioned or quick-cooking)
- 1/3 cup (75 mL) packed brown sugar
- 3 tbsp (45 mL) canola oil
- 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 to 20 minutes, until topping is golden and fruit is tender and bubbly around edges. Serve warm with yogurt, ice cream or whipped cream.
If you like, add a handful of sliced almonds or hazelnuts to the topping mixture. To save time, crumble gingersnaps, oatmeal cookies or amaretti on top of the fruit instead of making the topping yourself.
|Total Fat||8 g|
|Saturated Fat||0.5 g|
|“Fresh fruit in season makes a nutritious dessert. Enjoy it with your favourite topping, such as a sprinkle of cinnamon and cloves, dark chocolate shavings, vanilla yogurt, or cookie crumble.” – Angela Daley, registered dietitian, Saint John, N.B.|
½ cup (125 mL)
Recipe courtesy of canolainfo.org, featured in the Canadian Diabetes Association’s 2016 Healthy Living Calendar.