Diabetes Forecast

Peak of Summer Fruit Crumble

Per Serving

Peak of Summer Fruit Crumble

Makes: 8
Serving Size: 1/2 cup
Calories 175
Fat 7 g
Saturated Fat 1 g
Trans Fat 0 g
Carbohydrate 27 g
Fiber 3 g
Sugars 21 g
Cholesterol 0 mg
Sodium 27 mg
Protein 3 g
Choices: Carbohydrate 2, Fat 1
  • Makes: 8
  • Serving Size: 1/2 cup


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


  1. 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.
  2. 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.
  3. 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.

Recipe Finder

Show me recipes in: