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Low Fat Peach Cherry Crumble


This is a great make-ahead recipe. Double the recipe, serve one and freeze the other. Apricots and berries can also be used.

2 1/2 cups unbleached flour
1 cup apple butter or peach preserves
1/4 cup applesauce
Two 16-ounce cans sour cherries, drained (can use frozen, thawed cherries)
1/2 cup diced cooked peaches (can use canned, frozen or freshly cooked)

Preheat oven to 375 degrees. In a large bowl, combine flour, apple butter and sauce until crumbly. Put aside 1/2 cup of mixture and press remainder into a greased 9 x 13 inch pan.

Mix cherries and peaches together and distribute over crust. Sprinkle remaining flour mixture over fruit. Bake for 30 minutes until bubbly and golden brown. Serve warm or cold with sliced fresh fruit.

Makes 10 servings.

Calories......249.....Fat.....1 g......Fiber.....2.2 g.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.