Peach Raspberry Crumble

Ingredients
2 lbs of peaches (be sure they are NOT cling peaches)
1 pint of raspberries
1 tbsp of cornstarch (or arrowroot)
1 cup of rolled oats
½ cup of white whole-wheat flour
½ tsp kosher salt
¾ tsp cinnamon
½ cup brown sugar1/2 cup of chopped pecans
½ cup of fat-free Greek yogurt
3 tbsp butter, melted
Directions
Preheat the oven to 350F degrees.

Cut your peaches into bite-sized (about an inch or so) and pop them into a large bowl. Toss with cornstarch making sure that all of the cornstarch is absorbed (you don’t want to see any white areas) and then pour into a 9-inch pie plate. Sprinkle the raspberries over the top of your peaches.

In a separate bowl, combine the oats, flour, salt, cinnamon, brown sugar and pecans. Stir in the butter and the yogurt and mix until you have a crumbly, dough-like texture (I prefer to use my hands here!).
Sprinkle the crispy-crumble mixture over the top of your peaches and raspberries.

Place the baking dish on a rimmed backing sheet and then pop into the middle of the oven, and bake for about 30-40 minutes**, or until the fruit is bubbling and the crumble is golden. Enjoy!

Enjoy warm or at room temperature.

Serves 6.

**I did not add any extra sugar to my peaches because they were very sweet and perfectly ripe. If you’re peaches are not-so-stellar, you may want to toss your peaches w/ a couple of tbsp of brown sugar before adding them into your pie pan.


**If you notice that the top is getting really golden before the fruit is ready, simply cover the top of your crisp with a piece of aluminum foil.
Nutritional Analysis
Calories: 296; Total Fat: 7.7g; Saturated Fat: 3.1; Cholesterol: 15mg; Sodium: 48mg; Carbohydrate: 54; Dietary Fiber: 8.1; Sugars: 32.7; Protein: 6.8

So Mom had some peaches and raspberries and so she looked up this recipe online. She asked Kim and me (Justin) to make it for dinner. we used the pecans and it turned out great. -JJH