Stone Fruit and Berry Crumble
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 194
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 28
- Dietary Fiber
- 5
- Sugar
- 17
- Protein
- 4
- Cholesterol
- 21
- Sodium
- 9
- Total: 50 min
- Active: 15 min
Ingredients
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.