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Summer Fruit and Ginger Crumble, Honey Yogurt

Summer Fruit and Ginger Crumble, Honey Yogurt
Yields
8 servings

If you’re craving a burst of fresh taste, dig in to this summery crumble, featuring raspberries, blueberries and peaches topped with oats and a honey yogurt.

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ingredients

Honey Yoghurt

3
cup (750 mL) yoghurt
¼
cup (60 mL) honey
1
orange, zest only

Summer Fruit Filling

5
cup (1.2 L) fresh peaches, peeled, large dice
3
cup (750 mL) blueberries
3
cup (750 mL) raspberries
¼
cup (60 mL) sugar
1
Tbsp (15 mL) cornstarch
2
tsp (10 mL) fresh ginger, grated
½
tsp (2 mL) salt
3
Tbsp (45 mL) lemon juice

Crumble Topping

1 ½
cup (375 mL) oats, large flaked
1
cup (250 mL) flour
1 ½
cup (375 mL) brown sugar
½
tsp (3 mL) salt
1
Tbsp (15 mL) ground ginger
1
cup (250 mL) butter, cubed, room temperature
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directions

Step 1

Hang yoghurt in cheesecloth overnight.

Step 2

Remove yoghurt from cheese cloth, fold in honey and orange zest.

Step 3

Combine all ingredients for filling into large bowl and mix gently.

Step 4

In 9” x 9” (23cm x 23cm) dish, spread fruit layer evenly across bottom.

Step 5

In a bowl, combine all dry ingredients for crumble topping.

Step 6

Slowly work in butter with fingers until incorporated, resembling pea size.

Step 7

Sprinkle crumble mixture on top of fruit filling.

Step 8

Bake 350ºF (175ºC) 40-45 min. until golden brown.

Step 9

Rest and cool crumble for 30-35 min. Serve with Honey Yoghurt.

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