Stone Fruit and Berry Crumble

Name: Stone Fruit and Berry Crumble
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 2 cups fresh blueberries; 2 cups diced peaches; 2 cups fresh raspberries; 1/4 cup uncooked oats; 1/4 cup brown sugar; 1/4 cup melted unsalted butter; Nonfat Greek yogurt, for serving

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Level: Easy

Total: 50 min
Active: 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 50 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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Fruit:

2 cups fresh blueberries

2 cups diced peaches

2 cups fresh raspberries

Crumble:

1/4 cup uncooked oats

1/4 cup brown sugar

1/4 cup melted unsalted butter

Nonfat Greek yogurt, for serving

Directions

For the fruit: Preheat the oven to 400 degrees F.
Put the blueberries, peaches and raspberries in a 2-quart baking dish and roast until soft, 10 to 12 minutes. Strain the fruit juices into a saucepan and return the fruit to the baking dish. Bring the juices to a simmer over medium heat and reduce until syrupy, 10 to 12 minutes. Pour over the fruit.
For the crumble: Reduce the oven to 325 degrees F.
Combine the oats, brown sugar and melted butter in a small mixing bowl. Spread the crumble mixture on a sheet tray and bake until it just starts to brown, 10 to 12 minutes.
Sprinkle the crumble on top of the fruit. Scoop to serve with Greek yogurt.