STONE FRUIT AND BERRY CRUMBLE

Stone Fruit and Berry Crumble image

Provided by Eric Greenspan

Categories dessert

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 7

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2 cups fresh blueberries
2 cups diced peaches
2 cups fresh raspberries
1/4 cup uncooked oats
1/4 cup brown sugar
1/4 cup melted unsalted butter
Nonfat Greek yogurt, for serving

Steps:

For the fruit: Preheat the oven to 400 degrees F.
Put the blueberries, peaches and raspberries in a 2-quart baking dish and roast until soft, 10 to 12 minutes. Strain the fruit juices into a saucepan and return the fruit to the baking dish. Bring the juices to a simmer over medium heat and reduce until syrupy, 10 to 12 minutes. Pour over the fruit.
For the crumble: Reduce the oven to 325 degrees F.
Combine the oats, brown sugar and melted butter in a small mixing bowl. Spread the crumble mixture on a sheet tray and bake until it just starts to brown, 10 to 12 minutes.
Sprinkle the crumble on top of the fruit. Scoop to serve with Greek yogurt.