Hot Fruit Crumble
Serves 4. Recipe is from “Artful Feast: An Elegant Lifestyle for Dining” by Dr. Nia K. Terezakis, who says, “I usually keep the crumble mixture rolled up wax paper and plastic in my freezer. It is great to use with other desserts. To serve, lightly brown the crumble in the oven and sprinkle over ice cream or crème brûlée.”
1 large sweet apple, peeled, sliced into 1-inch pieces
2 medium peaches, peeled and sliced
1/2 cup fresh blueberries
1 tablespoon sugar
3 tablespoons packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1 tablespoon all-purpose flour
1/2 cup old-fashioned oats
1 tablespoon butter, cut into small pieces
1?8 teaspoon salt
1?3 cup Greek yogurt
1?8 teaspoon vanilla extract
1. Heat oven to 375 F. Toss the prepared fruit with 1 tablespoon of sugar in a medium bowl. In a separate boil, mix the brown sugar, cinnamon, ginger, flour, oats, butter and salt. Mix with fingers to form coarse crumbs.
2. Pour the fruit into a baking dish and cover with the crumble mixture. Bake 40 to 45 minutes or until bubbly and top is brown.
3. For yogurt topping, combine yogurt, sugar and vanilla in a small bowl. Spoon crumble into 4 bowls, top with dollop of yogurt mixture.
Note: Dr. Terezakis uses whatever fruit is in season. She recently flavored thinly sliced Gala apples with grated orange rind and squeezed the orange’s juice over the fruit before covering with the crumble mixture.