Roasted late summer fruits, and Vegan crisp topping

September 24, 2014 Published by Dina

Here is a way to use the last of the stone fruits at the end of summer and early fall. Roasting the fruits doesn’t dry them, rather it concentrates their flavour and softens them to a nice texture. I toss the fruits with sugar, drizzle pure vanilla extract over and roast at 400℉. You can make it in advance or put it in the oven just before you begin dinner and by the time you are done the fruits will be ready, just in time for a warm and simple dessert. You can use just stone fruits or mix them with fall fruits such as  pears and apples. grapes also roast well so if you have seedless grapes add a few in to the mix.

Top the fruits with plain yogurt mixed with honey and vanilla (or use already sweetened vanilla yogurt) or with whipped cream. Sometimes I scatter a few chopped candied nuts on top. Last night I made this dessert for company who preferred to eat vegan so I made a vegan crisp topping baked separately and sprinkled on the roasted fruit at serving time. I thought you may want to have that recipe so it is included below.

I have been using herbs in desserts this summer, partly because of the abundance of herbs in my rooftop garden. For this dish I used red and green basil leaves, simply tearing the leaves off the stem and letting  them fall on top of the fruit. It was a surprise at every bite, very refreshing.


Roasted stone fruits with honey yogurt

Roasted stone fruits with honey yogurt




Roasted late summer fruits

Roasted late summer fruits

6 cups mixed fruits (plums, peaches, nectarines, apricots, seedless grapes)

1/3 cup sugar

1 teaspoon pure vanilla extract

optional: 1 tablespoon Grand Marnier or another fruit liqeuer

Fresh basil leaves, red and green

1 cup plain yogurt

1 tablespoon honey

1 teaspoon vanilla extract

Cream if needed to thin the sauce.



Cut the fruits in halves and remove the stone.

Cut each half into 3-4 wedges, depending on the size of the fruit but not to thin.

Place all fruits in a bowl, sprinkle with sugar and drizzle with the vanilla, gently mixing them together.

Place in a baking dish and roast at 425℉ for about 20 minutes until the fruits soften.

To make the sauce mix the yogurt, honey and vanilla and stir well. If the sauce is not creamy enough thin it with about 1/4 cup of cream.

When ready to serve spoon the fruits into individual bowls, drizzle with some of the juices that form in the pan and top with a spoonful of vanilla-yogurt sauce.

Garnish with fresh basil. inviting the guests to tear the leaves and enjoy them

Serve slightly warm.


Vegan crisp topping:


Vegan crisp topping

Vegan crisp topping

1 1/2 cups rolled oats

1 cup flour

1 teaspoon cinnamon

1/3 cup chopped nuts (optional)

1 tablespoon orange zest

3 tablespoons fruity olive oil or canola oil

1 tablespoons brown sugar

2 tablespoons maple sor agave syrup

2 tablespoons orange juice

1 teaspoon vanilla extract



Combine all ingredients and mix until crumbly. If the mixture is too dry add a little more orange juice.

Spread on a foil lined baking sheet and bake until crispy and turning golden. Do not over bake.

Separate, place in a bowl and serve on the side for guests to sprinkle over the fruits.


Roasted stone fruits with honey yogurt

Roasted stone fruits with honey yogurt


Vegan crisp topping

Vegan crisp topping

Harvest on the rooftop - parsley

Harvest on the rooftop – parsley




  • Marilyn Cameron says:

    I can recommend this delightfully tasty dish as I had the good fortune to experience it last night while visiting Dina and George. A great fall dessert!