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Recipe by

Lentils.org

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Peach & Raspberry Crumble

Prep Time: 25 Minutes

Total time: 1 Hours 5 Minutes

Servings: 6

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    4-5 cups (1-1.25 L) thickly sliced peaches

    1 cup (250 mL) fresh or frozen raspberries

    1/3 cup (85 mL) sugar

    1 Tbsp (15 mL) cornstarch

    ¼ cup (60 mL) dry red lentils

    ¾ cup (175 mL) all-purpose flour

    ½ cup (125 mL) oats (old-fashioned or quick-cooking)

    ½ cup (125 mL) packed brown sugar

    ¼ cup (60 mL) butter

    1 Tbsp (15 mL) liquid honey or maple syrup

    2 cups (500 mL) vanilla ice cream


Directions

  1. Preheat the oven to 350˚F. In a large baking dish, toss together the peaches and raspberries. In a small dish, stir together the sugar and cornstarch. Sprinkle over the fruit and toss to coat.
  2. In a small saucepan of boiling water, cook the lentils for 10-15 minutes, until soft. Drain well and set aside to cool completely. In a bowl combine the flour, oats, brown sugar, butter, and honey. Blend until well-combined and crumbly. Add the cooked lentils and toss gently with your fingers to combine.
  3. Sprinkle the lentil mixture over the fruit, squeezing it as you go to create larger clumps. Bake for 40-45 minutes, until the topping is golden and crisp and the fruit is tender and bubbly around the edges.
  4. Serve warm, with ice cream or whipped cream.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 340
  • Total Fat 11 g
  • Saturated Fat 6 g
  • Cholesterol 30 mg
  • Carbohydrates 58 g
  • Dietary Fibre 4 g
  • Sugar 38 g
  • Protein 6 g
  • Sodium 25 mg
  • Potassium 276 mg
  • Folate 42 mcg