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Peach-Blueberry Crumble

Prep Time 5 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • Nonstick cooking spray
  • 3 Fresh peaches, pitted and diced
  • 1 cup Fresh blueberries
  • 1/4 cup Sugar Plus 1 tsp
  • 1 tsp Lemon juice
  • 1/2 cup Rolled (old-fashioned) oats
  • 1 TBSP All-purpose flour
  • 2 TSBP Butter, melted
  • 1 tsp Cinnamon

Instructions

  • Preheat the oven to 375°F. Coat four oven-safe ramekins with nonstick spray and set them on a baking sheet.
  • In a small bowl, combine the peaches, blueberries, 1 teaspoon of the sugar, and the lemon juice. Divide the fruit mixture evenly among the ramekins.
  • In a medium bowl, combine the oats, flour, remaining ¼ cup sugar, the melted butter, and the cinnamon. Spoon the crumble mixture evenly over the fruit in the ramekins.
  • Bake for 25 to 30 minutes, until the topping is golden brown and the fruit is bubbling.

Notes

TIP: You can use frozen fruit instead of fresh; just toss the fruit with 1 tablespoon cornstarch before adding the sugar and lemon juice (this helps to thicken the fruit sauce) and increase the baking time to 45 to 60 minutes.
 
Makes 4 servings. Per serving (1 ramekin): Calories: 221; Protein: 4g; Total Fat: 7g; Saturated Fat: 4g; Total Carbohydrates: 39g; Fiber: 4g; Cholesterol: 15mg; Phosphorus: 95mg; Potassium: 309mg; Sodium: 2mg; Sugar: 26g.
 
This recipe was originally from The Complete Renal Diet Cookbook.