Recipe Details

Peak of Summer Fruit Crumble

Number of Servings: 8

Serving Size: 1/2 cup

Both in season and out, this fruit crumble is fresh and tasty. It goes great with low-fat yogurt as a topping!

Name: Amount:
apricots (about 1 1/4 lb), pitted and sliced 12 small
fresh sweet cherries, pitted, or frozen unsweetened cherries, thawed 2 cups
all-purpose flour 0.25 cup
light brown sugar 0.25 cup
almond paste, crumbled 0.25 cup
. 67% vegetable oil butter-flavored spread 2 Tbsp
slivered almond 0.25 cup

Preheat the oven to 350°F. Coat an 8×8-inch glass baking dish with cooking spray. Place the apricots and cherries in the prepared dish.


Combine the flour, brown sugar, almond paste, and butter-flavored spread in a medium bowl. Blend together using a pastry blender or your fingertips until the butter-flavored spread is uniformly incorporated. Stir in the almonds. Sprinkle evenly over the apricot mixture.


Bake 25 to 30 minutes or until the topping is lightly browned and the fruit is bubbly around the edges. Let stand 10 minutes before serving. Serve warm.

Nutritional Information (per serving)
Calories 175
Calories from Fat 64
Total Fat 7g
Saturated Fat 1g
Cholesterol 0mg
Sodium 27mg
Potassium n/a
Carbohydrates 27g
Dietary Fiber 3g
Sugars 21g
Protein 3g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Carbohydrate 1 Fat