Roasted Stone Fruit with Cookie Crumble

9 35 200
Ingredients Minutes Calories
Prep Cook Servings
5 min 30 min 8
Roasted Stone Fruit with Cookie Crumble
Health Highlights


3 medium Peach (firm, or nectarines, quartered, pitted)
4 fruit Plum (halved, pitted)
5 apricot(s) Apricot (halved, pitted)
1 tbsp Canola oil
2 tbsp Granulated sugar
1/2 cup Wheat flour, whole wheat (for crumble)
1/2 cup Rolled oats, dry (for crumble)
1/3 cup packed Brown sugar (for crumble)
3 tbsp Canola oil (for crumble)


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.


Nutrition Facts

Per Portion

Calories 200
Calories from fat 71
Calories from saturated fat 4.7
Total Fat 7.9 g
Saturated Fat 0.5 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 4.7 g
Cholesterol 0
Sodium 3.3 mg
Potassium 213 mg
Total Carbohydrate 31 g
Dietary Fiber 2.9 g
Sugars 21.0 g
Protein 2.6 g

Dietary servings

Per Portion

Fruit 1.1
Grain 0.6

Energy sources


Meal Type(s)