Recipes // Desserts // Roasted Stone Fruit with Ricotta and Crumble

Roasted Stone Fruit with Ricotta and Crumble


By Katie Cavuto Boyle


  • 1 1/2 cups fresh ricotta cheese
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon finely grated lemon peel
  • 1/4 cup Grade B maple syrup
  • ¼ cup white balsamic vinegar
  • 2 plums, halved and pitted
  • 2 peaches, halved and pitted
  • ½ cup low sugar granola with nuts or seeds


  1. Pre-heat oven to 400.
  2. Puree ricotta, 1 tablespoon honey, vanilla, and lemon peel in processor until smooth. Transfer ricotta mixture to small bowl. Cover and chill.
  3. In a small bowl combine remaining maple with white balsamic. Add fruit and toss to coat.
  4. Line a rimmed baking sheet with parchment. Transfer fruit cut side up, and liquid to baking sheet.
  5. Roast fruit until tender and juices on baking sheet begin to caramelize, spooning juices over fruit every 10 minutes for 20-25 minutes total.
  6. Place one half of each fruit on a plate and top with scoop of ricotta mixture. Sprinkle with granola.
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