A fruit crumble offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of late-summer peaches with this rich-tasting crumble. The nut-studded topping works great with other fruit combinations too. From eatingwell.com. peaches, raspberries, sugar, lemon juice, whole-wheat flour, old-fashioned rolled oats (not instant), light brown sugar, ground cinnamon, salt, butter, canola oil, frozen orange juice concentrate, slivered almonds or walnuts cvt

Ingredients

Filling:
2	pounds peaches, peeled, pitted and sliced (5 cups)
1	cup raspberries
2	tablespoons sugar
1	tablespoon lemon juice
Topping:
2/3	cup whole-wheat flour (20080)
1/2	cup (old-fashioned) rolled oats
110	g (1/2 cup packed) light brown sugar
1	teaspoon ground cinnamon
1	pinch of salt
1	tablespoon butter, cut into small pieces
1	tablespoon canola oil
3	tablespoons frozen orange juice concentrate
1	tablespoon chopped almonds or walnuts

Directions

1. Preheat oven to 375F. Coat an 8-by-8-inch baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray.
   
   
2. To make filling, combine peaches, raspberries, sugar and lemon juice in a large bowl. Place the filling in the prepared baking dish. Cover with foil and bake for 20 minutes.
   
   
3. Meanwhile, make topping. Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until dry ingredients are moistened.
   
   
4. When the filling has baked for 20 minutes, stir it and sprinkle topping evenly over the surface. Sprinkle with almonds (or walnuts). Bake, uncovered, until the filling is bubbly and tender and topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature. Top each serving with 3 oz reduced-fat vanilla ice cream or nonfat vanilla frozen yogurt, if desired.
   
   
5. NUTRITION INFORMATION: Per serving: 252 calories; 6 g fat (2 g sat, 2 g mono); 10 mg cholesterol; 49 g carbohydrate; 5 g protein; 3 g fiber; 44 mg sodium.
   
   

Categories

Berries, Citrus, Fruits, Dessert, American

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Very low in cholesterol Very low in sodium High in manganese High in vitamin C

Bad points Very high in sugar