Peach and Raspberry Crumble
Prep Time: 5 minutes
Cooking Time: 20 minutes
You don't have to wait until summer to enjoy this one, using frozen peaches and raspberries. It is also quick since there is no peeling or slicing involved. You can substitute frozen blueberries for the raspberries and this is great served over vanilla frozen yogurt or ice cream.
4 cups peaches, frozen or fresh if available, slightly thawed
1 cup raspberries, frozen or fresh if available, or blueberries
1/3 cup oatmeal
1/3 cup flour, all purpose
1/4 cup brown sugar, packed
2 teaspoons cinnamon, ground
3 tablespoons butter
If using frozen peaches, place in a microwave safe bowl thaw in microwave completely. If using fresh, peel and slice them. Arrange peaches on the bottom of a pie dish or square baking dish. Top with fresh or frozen raspberries. In a small bowl, make topping by mixing oats, flour, brown sugar, cinnamon and softened butter. Crumble topping over fruit and bake at 375 degrees for about 20 minutes until peaches are soft and topping is golden brown.
Per Serving About: 270 calories, 9 g fat, 5 g saturated fat, 0 g trans fat, 3 g protein, 48 g carbohydrates, 5 g dietary fiber, 80 mg sodium