| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups fresh blueberries
- 2 cups diced peaches
- 2 cups fresh raspberries
- 1/4 cup uncooked oats
- 1/4 cup brown sugar
- 1/4 cup melted unsalted butter
- Nonfat Greek yogurt, for serving
Instructions
- For the fruit: Preheat the oven to 400 degrees F.
- Put the blueberries, peaches and raspberries in a 2-quart baking dish and roast until soft, 10 to 12 minutes. Strain the fruit juices into a saucepan and return the fruit to the baking dish. Bring the juices to a simmer over medium heat and reduce until syrupy, 10 to 12 minutes. Pour over the fruit.
- For the crumble: Reduce the oven to 325 degrees F.
- Combine the oats, brown sugar and melted butter in a small mixing bowl. Spread the crumble mixture on a sheet tray and bake until it just starts to brown, 10 to 12 minutes.
- Sprinkle the crumble on top of the fruit. Scoop to serve with Greek yogurt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 194 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Sugar | 17 g |
| Protein | 4 g |
| Cholesterol | 21 mg |
| Sodium | 9 mg |
Reviews
Great
It’s my new go-to dessert.
The beauty of the fruit comes through in this dish. The sweetness of the reduction of the juices is amazing. A perfect summer dessert, simple, satisfying, easy to make and just the right amount of sweetness to end a meal or serve with ice cream for stand alone treat!