My favorite dessert to make is a crumble. The perfectly cooked juicy fruit, topped with a crunchy pastry served with a sweet and cold cream/yogurt. What’s not to love?
The classic mix of blueberry and peach comes together in delicious desert that cuts half the calories of a regular crumble.
Preheat the oven to 350 degrees F.
Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, honey and flour. Toss well and gently mix in the blueberries. Allow the mixture to sit for 5 minutes then spoon into your crumble pan. Next mix the flour, oatmeal, raw sugar, salt, cinnamon, ginger, and the coconut oil in a bowl until it’s in big crumbles, and then sprinkle evenly over the fruit. Place the pan in the oven and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly.
Serve warm with a dollop of cold low-fat Greek yogurt and more fruit.
For the fruit:
7 medium sized peaches
1 tablespoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons whole-wheat flour
1 table spoon of raw honey/sugar
1-cup fresh blueberries
For the crumble:
½ cup whole-wheat flour
½ cup oatmeal
¼ cup raw sugar
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ cup of coconut oil
½ teaspoon of salt
½ teaspoon cinnamon