Delicious Decisions: Peach and Berry Crumble

  • Serves: 4; 1/2 cup per serving


By using frozen fruits, you can whip up this crumble for a little cozy comfort regardless of the season.


Cooking spray
12  ounces frozen unsweetened peach slices, thawed and halved
4    ounces frozen unsweetened raspberries
1/3 cup sweetened dried cranberries
2    teaspoons cornstarch
2    teaspoons fresh orange juice or water
1/2 teaspoon vanilla extract
1/3 cup uncooked quick-cooking oatmeal
1/4 cup sugar
1    tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2    tablespoons light tub margarine

Cooking Instructions

Preheat the oven to 350°F. Lightly spray an 8 1/2
x 4 1/2 x 2 1/2-inch loaf pan with cooking spray.

In a medium bowl, stir together the peaches, raspberries, cranberries, cornstarch, orange juice, and vanilla until the cornstarch is dissolved. Pour into the pan.

In a small bowl, stir together the remaining ingredients except the margarine. Cut the margarine into the oatmeal mixture until the pieces are about the size of small peas. Sprinkle over the peach mixture.

Bake for 25 minutes, or until the peaches are tender. Set aside.

Preheat the broiler. Broil the crumble about 4 inches from the heat for 3 to 4 minutes, or until the topping begins to brown. Remove from the broiler. Let stand for about 30 minutes so the flavors blend.

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Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
3.5 g
Saturated Fat
0.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.0 g
Monounsaturated Fat
1.5 g
0 mg
46 mg
39 g
4 g
26 g
2 g

Dietary Exchanges

2½ other carbohydrate, ½ fat

This recipe is reprinted with permission from American Heart Association No-Fad Diet: A Personal Plan for Healthy Weight Loss, Second Edition, Copyright © 2011 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.