Peak of Summer Fruit Crumble
Per ServingPeak of Summer Fruit Crumble |
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Makes: 8 | ||
Serving Size: 1/2 cup | ||
Calories | 175 | |
Fat | 7 | g |
Saturated Fat | 1 | g |
Trans Fat | 0 | g |
Carbohydrate | 27 | g |
Fiber | 3 | g |
Sugars | 21 | g |
Cholesterol | 0 | mg |
Sodium | 27 | mg |
Protein | 3 | g |
Choices: Carbohydrate 2, Fat 1 |
- Makes: 8
- Serving Size: 1/2 cup
Ingredients
12 | small | apricots (about 1 1/4 lb.), pitted and sliced |
2 | cups | fresh sweet cherries, pitted, or frozen unsweetened cherries, thawed |
1/4 | cup | all-purpose flour |
1/4 | cup | light brown sugar |
1/4 | cup | almond paste, crumbled |
2 | Tbsp. | 67% vegetable oil butter-flavored spread |
1/4 | cup | slivered almond |
Directions
- Preheat the oven to 350°F. Coat an 8- × 8-inch glass baking dish with cooking spray. Place the apricots and cherries in the prepared dish.
- Combine the flour, brown sugar, almond paste, and butter-flavored spread in a medium bowl. Blend together using a pastry blender or your fingertips until the butter-flavored spread is uniformly incorporated. Stir in the almonds. Sprinkle evenly over the apricot mixture.
- Bake 25 to 30 minutes or until the topping is lightly browned and the fruit is bubbly around the edges. Let stand 10 minutes before serving. Serve warm.