Fresh Apricot Crumble
Makes 9 servings
This is a perfect summer dessert when fresh apricots are abundant and flavorful.
4 cups coarsely chopped fresh apricots
2 tablespoons lemon juice
2 cups rolled oats
1/4 cup sugar or other sweetener
1/4 cup Corn Butter or non-hydrogenated, dairy-free margarine
2 tablespoons water
1 vegetable oil spray
Preheat oven to 350°F.
Toss chopped apricots with lemon juice and set aside.
In a separate bowl, mix together oats, sugar or other sweetener, and Corn Butter or margarine. Remove 1 cup of the mixture and set aside. Add water to the remainder and mix until crumbly.
Pat oat and water mixture into a vegetable oil sprayed 9"×9" baking pan. Spread evenly with apricots and top with reserved oat mixture. Bake for 35 to 40 minutes, until top crust is lightly browned.
Per serving (1/9 of recipe)
- Calories: 130
- Fat: 1.6 g
- Saturated Fat: 0.2 g
- Calories from Fat: 10.7%
- Cholesterol: 0 mg
- Protein: 4 g
- Carbohydrates: 26.5 g
- Sugar: 12.7 g
- Fiber: 3.3 g
- Sodium: 19 mg
- Calcium: 20 mg
- Iron: 1.1 mg
- Vitamin C: 8.2 mg
- Beta Carotene: 812 mcg
- Vitamin E: 0.8 mg
Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.