Peach & Raspberry Crumble –

Peach & Raspberry Crumble

  By lentilsorg    

July 17, 2015

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  • Prep: 25 Minutes
  • Cook: 40 Minutes
  • 25 Minutes

    40 Minutes

    1 Hour 5 Minutes

  • Yields: 6


  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.


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


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium25 mg
Potassium276 mg
Protein6 g
Cholesterol30 mg
Sugar38 g
Total Fat11 g
Saturated Fat6 g
Total Carbohydrates58 g
Dietary Fiber4 g