Fruit Crumble
(from bjs2005’s recipe box)
**Try this recipe topped with vanilla yogurt! Leftovers are great for breakfast!
Serves 4 peopleIngredients
- 2 1/2 cups fresh, frozen, or canned blueberries or any other fruit (peaches are great)
- 1 Tablespoon sugar
- 1 Tablespoon whole wheat flour
- 1 Tablespoon orange juice
- 1 cup crumble topping *(recipe follows)
Directions
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Preheat oven to 400°F.
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Toss fruit with sugar, flour, and juice. Divide the mixture among four 6-oz. glass dishes or other oven-proof dishes. Top each with ¼ cup crumble topping. Place the dishes on a baking sheet.
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Bake the crumbles until the tops are browned and the filling is bubbling, 20-25 minutes. Let stand for at least 10 minutes before serving.
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*Crumble Topping (makes about 3 cups-enough for 12 individual crumbles or 1 large (9 X 13) crumble)
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• 1 ½ cups old fashioned rolled oats
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• ¾ cup nuts, chopped
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• ½ cup brown sugar
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• ½ cup whole-wheat flour
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• ¾ teaspoon ground cinnamon
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• 5 Tablespoons canola oil
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Combine oats, nuts, brown sugar, flour, and cinnamon in a medium bowl and stir until well blended. Drizzle oil on the dry ingredients and stir until evenly moistened. **Tip: Cover and refrigerate for one week or freeze up to 1 month.