Peak of Summer Fruit Crumble
Per ServingPeak of Summer Fruit Crumble |
||
|---|---|---|
| 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.
