Rhubarb Raspberry Crumble
The crumbly topping on this slightly sweet, slightly tart dessert really takes the cake. With slivered almonds, coconut and brown sugar, what’s not to love? Heidi Farnworth — Riverton, Utah
Total TimePrep: 20 min. Bake: 35 min.
- 3 cups chopped fresh or frozen rhubarb, thawed
- 2 cups fresh raspberries
- 2 teaspoons lemon juice
- 1/2 cup sugar
- 1/2 cup reduced-fat plain yogurt
- 1/3 cup reduced-fat sour cream
- 1/4 cup all-purpose flour
- 1 egg
- 1/2 cup quick-cooking oats
- 1/3 cup whole wheat flour
- 1/4 cup sweetened shredded coconut
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter
- 3 tablespoons thawed apple juice concentrate
- 1/4 cup slivered almonds
- In a large bowl, combine the rhubarb, raspberries and lemon juice. In a small bowl, combine the sugar, yogurt, sour cream, flour and egg. Pour over rhubarb mixture and stir gently to coat. Transfer to an 11x7-in. baking dish coated with cooking spray.
- For topping, place the oats, flour, coconut, brown sugar and cinnamon in a food processor; cover and process until combined. Add butter and apple juice concentrate; process until crumbly. Stir in almonds; sprinkle over fruit mixture.
- Bake, uncovered, at 350° for 35-45 minutes or until bubbly. Serve warm.