Rhubarb Raspberry Crumble

Name: Rhubarb Raspberry Crumble
Ingredients: 3 cups chopped fresh or frozen rhubarb, thawed; 2 cups fresh raspberries; 2 teaspoons lemon juice; 1/2 cup sugar; 1/2 cup reduced-fat plain yogurt; 1/3 cup reduced-fat sour cream; 1/4 cup all-purpose flour; 1 egg; 1/2 cup quick-cooking oats; 1/3 cup whole wheat flour; 1/4 cup sweetened shredded coconut; 1/4 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 3 tablespoons cold butter; 3 tablespoons thawed apple juice concentrate; 1/4 cup slivered almonds

16 ingredients

3 steps

Ingredients

3 cups chopped fresh or frozen rhubarb, thawed
2 cups fresh raspberries
2 teaspoons lemon juice
1/2 cup sugar
1/2 cup reduced-fat plain yogurt
1/3 cup reduced-fat sour cream
1/4 cup all-purpose flour
1 egg
1/2 cup quick-cooking oats
1/3 cup whole wheat flour
1/4 cup sweetened shredded coconut
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
3 tablespoons thawed apple juice concentrate
1/4 cup slivered almonds

Directions

1

In a large bowl, combine the rhubarb, raspberries and lemon juice. In a small bowl, combine the sugar, yogurt, sour cream, flour and egg. Pour over rhubarb mixture and stir gently to coat. Transfer to an 11x7-in. baking dish coated with cooking spray.
2

For topping, place the oats, flour, coconut, brown sugar and cinnamon in a food processor; cover and process until combined. Add butter and apple juice concentrate; process until crumbly. Stir in almonds; sprinkle over fruit mixture.
3

Bake, uncovered, at 350° for 35-45 minutes or until bubbly. Serve warm.