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.