Cooking Tips (& Recipe): Fruit Crumbles

Fruit crumbles are a wonderfully convenient dessert for entertaining. The 40-minute or so baking time means they can be assembled in advance and placed in the oven as soon as dinner is served; they'll be piping-hot and ready as soon as dinner is over. To make the preparation even easier, make a double batch of crumble topping and freeze it; it will keep for up to six months, and can be taken straight from the freezer and placed atop fruit. Just be sure to wrap it well before putting it away, as butter takes on freezer flavors easily.--Food Network Calendar

I found this recipe on the EatingWell website (http://www.eatingwell.com/). I liked it because it was healthier, and pre-portioned the crumble in ramekins.

 Old-Fashioned Fruit Crumble

(but healthier!)

2 1/2 cups fresh or frozen fruit, such as blueberries, peaches, plums
1 T granulated sugar
3 T flour, divided
1 T orange juice
1/2 cup rolled oats
1/4 cup chopped almonds or pecans
3 T brown sugar
1/4 tsp ground cinnamon
2 T canola oil

1. Preheat oven to 400'F.
2. Combine fruit with granulated sugar, 1 T flour and orange juice. Divide among four 6-ounce ovenproof ramekins. Combine oats, nuts, brown sugar, the remaining 2 T flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet.
3. Bake until the fruit is bubbling and the topping is golden, 20-25 minutes. Let stand for at least 10 minutes before serving.
Yields: 4 servings

Per serving: 252 calories, 11g fat; 0 mg chol, 38g carb, 5 g fiber, 1 mg sodium, 179 mg potassium