Roasted Stone Fruit with Cookie Crumble

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 granulated sugar (15-30 mL)

Crumble Topping:

1/2 cup Only Oats™ Oat Flour (125 mL)
1/2 cup Only Oats™ Quick Oat Flakes (125 mL)
1/3 cup packed brown sugar (85 mL)
3 Tbsp canola oil (45 mL)

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.

Tip: If you like, add a handful of sliced almonds or hazelnuts to the topping mixture. To streamline the recipe, crumble oatmeal cookies 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.

Yield: 8 servings. Serving size: 1/2 cup (125 mL).

Recipe courtesy: www.canolainfo.org.

Last updated on September 28, 2011 by Avena Foods