Red raspberry cinnamon-oat crumble

 

Makes 4 cups total.

Serves 8; 1/2 cup per serving

 

Topping:
2/3 cup white whole wheat flour
2/3 cup old fashioned oats
1/4 cup packed brown sugar substitute blend
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/3 cup canola oil

Filling:
1 pound bag frozen unsweetened peach slices, thawed
12-ounce bag frozen unsweetened red raspberries
1/4 cup packed brown sugar substitute blend
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
2 teaspoons vanilla extract

Preheat oven to 375 degrees F.

In a large bowl, stir together all the topping ingredients, except the oil. Drizzle the oil over all and gently toss with a fork to create a “crumble” texture.

Coat an 11-inch by 7-inch baking dish with cooking spray. Stir together the filling ingredients. Sprinkle the topping evenly over all. Bake 45-50 minutes or until lightly brown and fruit is bubbling.

Remove from the oven and let stand 30 minutes to absorb flavors.

Cook’s Tip: As with most fruit cobblers, the flavors are even better the next day because they are more blended and have time to absorb into the fruit.