Peach Crumble with Blueberries

Peach Crumble with Blueberries
               contributed by the AICR


Ingredients

Filling:

* nonstick cooking spray
* 1 pound fresh peaches, peeled,
   pitted and sliced, (about 2 1/2 cups)
* 1/2 cup blueberries
* 1 Tbsp. pure cane sugar
* 1/2 Tbsp. lemon juice

Topping:

* 1/3 cup whole-wheat flour
* 1/4 cup old-fashioned rolled oats (not instant)
* 1/4 cup packed light brown sugar
* 1/2 tsp. ground cinnamon
* Pinch of salt
* 1 Tbsp. butter, cut into small pieces at room
   temperature
* 1 1/2 Tbsp. frozen orange juice concentrate
* 1 Tbsp. chopped walnuts
* Nonfat vanilla frozen yogurt (optional)

How we make it

Preheat oven to 375. Coat an 8-by-8-inch baking dish
with cooking spray.

To make the filling: in large bowl lightly toss peaches,
blueberries, sugar and lemon juice. Place filling in pre-
pared baking dish. Cover with foil and bake for 15-20 min.

Meanwhile, make topping. In medium bowl, use fork to
mix flour, oats, brown sugar, cinnamon, and salt. Add butter
and blend with fingertips. Add orange juice concentrate and
blend with fingertips until dry ingredients are moistened.

Remove filling from oven and stir it a little. Sprinkle topping
evenly over the surface. Top with walnuts. Bake, uncovered,
until topping is lightly golden brown, about 20-25 minutes
more.

Let cool for at least 10 minutes before serving. Serve warm
or at room temperature with nonfat frozen yogurt if desired.
This recipe can be easily doubled.

Makes 4 servings.

Per serving: 220 calories, 5 g total fat (2 g saturated fat),
43 g carbohydrate, 4 g protein, 4 g dietary fiber, 80 mg sodium