Fruit Crumble Recipe

Use whatever fresh or frozen fruit you have on hand to make this old-fashioned crumble. Typical crumble topping has as much as a half cup of butter—ours has just a bit of canola oil and, for richness, chopped almonds, which are full of healthy monounsaturated fats.

Ingredients

·         2 1/2 cups fresh or frozen fruit, such as blueberries, peaches, plums

·         1 tablespoon granulated sugar

·         3 tablespoons whole-wheat or all-purpose flour, divided

·         1 tablespoon orange juice

·         1/2 cup rolled oats

·         1/4 cup chopped almonds, or pecans                   

·         3 tablespoons brown sugar

·         1/4 teaspoon ground cinnamon

·         2 tablespoons canola oil

Preparation        

1.    Preheat panggangan to 400°F.

2.    Combine fruit with granulated sugar, 1 tablespoon flour and orange juice. Divide among four 6-ounce ovenproof ramekins. Combine oats, nuts, brown sugar, the remaining 2 tablespoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet.

3.    Bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes. Let stand for at least 10 minutes before serving.

Categories: Fruit and Veggie Challenge, Nutrition, Recipe