Peach and Raspberry Crumble
- serves 6
A fruity, delectable dessert made even more delicious with - surprise - lentils!
Recipe courtesy of Lentils.ca
4-5 cups (1-1.25 L) thickly sliced peaches
1 cup (250 mL) fresh or frozen raspberries
⅓ cup (85 mL) sugar
1 Tbsp (15 mL) cornstarch
¼ cup (60 mL) dry red lentils
¾ cup (185 mL) all-purpose flour
½ cup (125 mL) oats (old-fashioned or quick-cooking)
½ cup (125 mL) packed brown sugar
¼ cup (60 mL) butter
1 Tbsp (15 mL) liquid honey or maple syrup
1. Preheat the oven to 350ºF. In a large baking dish, toss together the peaches and raspberries. In a small dish, stir together the sugar and cornstarch. Sprinkle over the fruit and toss to coat.
2. In a small saucepan of boiling water, cook the lentils for 10-15 minutes, until soft. Drain well and set aside to cool completely. In a bowl combine the flour, oats, brown sugar, butter, and honey. Blend until well-combined and crumbly. Add the cooked lentils and toss gently with your fingers to combine.
3. Sprinkle the lentil mixture over the fruit, squeezing it as you go to create larger clumps. Bake for 40-45 minutes, until the topping is golden and crisp and the fruit is tender and bubbly around the edges.
4. Serve warm, with ice cream or whipped cream.