Rhubarb Raspberry Crumble |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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The crumbly topping on this slightly sweet, slightly tart dessert really takes the cake. With slivered almonds, coconut and brown sugar, whatâs not to love? Heidi Farnworth â Riverton, Utah Ingredients:
3 cups chopped fresh or frozen rhubarb, thawed |
2 cups fresh raspberries |
2 teaspoons lemon juice |
1/2 cup sugar |
1/2 cup reduced-fat plain yogurt |
1/3 cup reduced-fat sour cream |
1/4 cup king arthur unbleached all-purpose flour |
1 egg |
topping: |
1/2 cup quick-cooking oats |
1/3 cup king arthur premium 100% 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:
1. 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 an 11-in. x 7-in. baking dish coated with cooking spray.
2. 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.
3. Bake, uncovered, at 350° for 35-45 minutes or until bubbly. Serve warm. Yield: 8 servings.
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