Rhubarb Raspberry Crumble

The crumbly topping on this slightly sweet, slightly tart dessert really makes it special. With slivered almonds, coconut and brown sugar, what's not to love?

Yield

8 servings

Filling Ingredients

3 cups chopped fresh or frozen rhubarb, thawed
2 cups fresh raspberries
2 teaspoons lemon juice
1/2 cup granulated (white) sugar
1/2 cup reduced-fat plain yogurt
1/3 cup reduced-fat sour cream
1/4 cup all-purpose flour
1 egg

Topping Ingredients

1/2 cup quick-cooking oats
1/3 cup whole wheat flour
1/4 cup flaked coconut
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
3 tablespoons thawed apple juice concentrate
1/4 cup slivered almonds

Directions

Preheat oven to 350°F (177°C). Grease a 11 x 7-inch baking pan with Pan Release or baking spray with flour.

In a large bowl, combine the rhubarb, raspberries and lemon juice. In a small bowl, combine the sugar, yogurt, sour cream, flour and egg. Pour over fruit mixture and stir gently to coat. Transfer to prepared baking dish.

For topping: Place the oats, flour, coconut, brown sugar and cinnamon in a food processor; cover and process until combined. Add butter and apple juice concentrate; process until crumbly. Stir in almonds; sprinkle over fruit mixture.

Bake, uncovered, for 35 to 45 minutes or until bubbly. Serve warm.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 35 minutes

Additional Information

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Information

1 serving equals 264 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 71 mg sodium, 42 g carbohydrate, 5 g fiber, 6 g protein.

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