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Peach-Raspberry Crumble

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Source: © EatingWell Magazine

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Active Time:  20 Minutes
Total Time:  1 Hour 10 Minutes
Yield:  8 servings, 1/2 cup each

A fruit crumble offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of late-summer peaches with this rich-tasting crumble. The nut-studded topping works great with other fruit combinations too.

RECIPE INGREDIENTS

For the Filling:

2 pounds peaches, peeled, pitted and sliced (5 cups)

1 cup raspberries

2 tablespoons sugar

1 tablespoon lemon juice juice

For the Topping:

2/3 cup whole-wheat flour

1/2 cup old-fashioned rolled oats (not instant)

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

Pinch of salt

1 tablespoon butter, cut into small pieces

1 tablespoon canola oil

3 tablespoons frozen orange juice concentrate

1 tablespoon chopped slivered almonds or walnuts

1 1/2 cups reduced-fat vanilla ice cream or nonfat vanilla frozen yogurt (optional)

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DIRECTIONS

Preheat oven to 375 degrees F.

Coat an 8-by-8-inch baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray.

FOR THE FILLING:
Combine peaches, raspberries, sugar and lemon juice in a large bowl. Place the filling in the prepared baking dish. Cover with foil and bake for 20 minutes.

FOR THE TOPPING:
Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until dry ingredients are moistened.

When the filling has baked for 20 minutes, stir it and sprinkle topping evenly over the surface. Sprinkle with almonds (or walnuts). Bake, uncovered, until the filling is bubbly and tender and topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature with ice cream (or frozen yogurt), if desired.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 8 servings, 1/2 cup each

Calories:

252

Fat. Total:

Protein:

Carbohydrates, Total:

49g

Fat, Saturated:

Fiber:

Cholesterol:

10mg

Sodium:

44mg

% Cal. from Fat:

21%

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Peach-Raspberry Crumble

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