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Peach and Raspberry Crumble

Peach and Raspberry Crumble
Yields
6 servings

A fruity, delectable dessert made even more delicious with – surprise – lentils!

Recipe courtesy of Lentils.ca

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ingredients

4-5
cups (1-1 ¼ L) thickly sliced peaches
1
cup (250 mL) fresh or frozen raspberries
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
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directions

Step 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.

Step 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.

Step 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.

Step 4

Serve warm, with ice cream or whipped cream.

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