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Fresh Apricot Crumble

Makes 9 servings

This is a perfect summer dessert when fresh apricots are abundant and flavorful.

4 cups coarsely chopped fresh apricots
2 tablespoons lemon juice
2 cups rolled oats
1/4 cup sugar or other sweetener
1/4 cup Corn Butter or non-hydrogenated, dairy-free margarine
2 tablespoons water
1 vegetable oil spray

Preheat oven to 350°F.

Toss chopped apricots with lemon juice and set aside.

In a separate bowl, mix together oats, sugar or other sweetener, and Corn Butter or margarine. Remove 1 cup of the mixture and set aside. Add water to the remainder and mix until crumbly.

Pat oat and water mixture into a vegetable oil sprayed 9"×9" baking pan. Spread evenly with apricots and top with reserved oat mixture. Bake for 35 to 40 minutes, until top crust is lightly browned.

Per serving (1/9 of recipe)

  • Calories: 130
  • Fat: 1.6 g
  • Saturated Fat: 0.2 g
  • Calories from Fat: 10.7%
  • Cholesterol: 0 mg
  • Protein: 4 g
  • Carbohydrates: 26.5 g
  • Sugar: 12.7 g
  • Fiber: 3.3 g
  • Sodium: 19 mg
  • Calcium: 20 mg
  • Iron: 1.1 mg
  • Vitamin C: 8.2 mg
  • Beta Carotene: 812 mcg
  • Vitamin E: 0.8 mg

Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.