Dessert is meant to be a pleasurable way to finish off a meal, and this delicious fruit crumble is bursting with summer goodness while keeping the calories under 200 per serving! It’s made with fresh, in-season fruit, topped with a whole wheat crumble topping that tastes just like a graham cracker. Stirring chia seeds into the fruit is a nutritious hack that adds a bit of fiber and protein and thickens the cooked filling with far less sugar than traditional recipes. Leaving the skin on the peaches also helps thicken the filling as it has a higher pectin content—there’s no need to go through the hassle of peeling and lose those vitamins and antioxidants! Serve warm, as is, or topped with a dollop of fresh whipped cream or vanilla Greek yogurt.
Active Prep Time: 20 mins ∙ Cook Time: 45 mins ∙ Serves: 8
INGREDIENTS
Vegetable oil spray
Filling
4 large peaches, sliced
6 ounces raspberries
1/3 cup brown sugar
1 1/2 tablespoons chia seeds
1 tablespoon water
1/2 teaspoon ground cinnamon
Topping
3/4 cup whole wheat flour
5 tablespoons butter, room temperature
1/3 cup brown sugar
1 1/2 teaspoons ground cinnamon
Pinch salt
Whipping cream or vanilla Greek yogurt, to top, if desired
DIRECTIONS
Preheat oven to 350°F. Lightly spray a 9-inch baking dish with vegetable oil spray.
In a large mixing bowl, fold together all filling ingredients. Spread evenly throughout the baking dish.
In a small mixing bowl, use a fork to mix all topping ingredients until crumbly. Place in the freezer to chill 5 minutes.
Sprinkle the chilled topping evenly over the filling in the baking dish.
Bake 45 minutes, until fruit is bubbly hot and topping is lightly browned.
Let cool 10 minutes before spooning out to serve warm. Serve topped with a dollop of vanilla Greek yogurt, if desired.
Calories per serving of crumble: 195 ∙ Fat: 8g ∙ Net Carbs: 25g ∙ Fiber: 5g ∙ Sugars: 18g ∙ Protein: 3g