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Peach Crumble with Blueberries




Source of Recipe


ACR


List of Ingredients




Peach Crumble with Blueberries


Filling:

nonstick cooking spray
1 pound fresh peaches, peeled, pitted and sliced, (about 2 1/2 cups)
1/2 cup blueberries
1 Tbsp. pure cane sugar
1/2 Tbsp. lemon juice
Topping:

1/3 cup whole-wheat flour
1/4 cup old-fashioned rolled oats (not instant)
1/4 cup packed light brown sugar
1/2 tsp. ground cinnamon
Pinch of salt
1 Tbsp. butter, cut into small pieces at room temperature
1 1/2 Tbsp. frozen orange juice concentrate
1 Tbsp. chopped walnuts
Nonfat vanilla frozen yogurt (optional)


Recipe




Preheat oven to 375. Coat an 8-by-8-inch baking dish with cooking spray.

To make the filling: in large bowl lightly toss peaches, blueberries, sugar and lemon juice. Place filling in prepared baking dish. Cover with foil and bake for 15-20 minutes.

Meanwhile, make topping. In medium bowl, use fork to mix flour, oats, brown sugar, cinnamon, and salt. Add butter and blend with fingertips. Add orange juice concentrate and blend with fingertips until dry ingredients are moistened.

Remove filling from oven and stir it a little. Sprinkle topping evenly over the surface. Top with walnuts. Bake, uncovered, until topping is lightly golden brown, about 20-25 minutes more.

Let cool for at least 10 minutes before serving. Serve warm or at room temperature with nonfat frozen yogurt if desired. This recipe can be easily doubled.

Makes 4 servings.

Per serving: 220 calories, 5 g total fat (2 g saturated fat), 43 g carbohydrate, 4 g protein, 4 g dietary fiber, 80 mg sodium