Peak of Summer Fruit Crumble

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ingredients

12 small apricots (about 1¼ lb.), pitted and sliced
2 cups fresh sweet cherries, pitted, or frozen unsweetened cherries, thawed
¼ cup all-purpose flour
¼ cup light brown sugar
¼ cup almond paste, crumbled
2 Tbsp. 67% vegetable oil butter-flavored spread
¼ cup slivered almond

preparation

Serves 8
Serving size: ½ cup

1. Preheat the oven to 350°F. Coat an 8- × 8-inch glass baking dish with cooking spray. Place the apricots and cherries in the prepared dish.
2. Combine the flour, brown sugar, almond paste, and butter-flavored spread in a medium bowl. Blend together using a pastry blender or your fingertips until the butter-flavored spread is uniformly incorporated. Stir in the almonds. Sprinkle evenly over the apricot mixture.
3. Bake 25 to 30 minutes or until the topping is lightly browned and the fruit is bubbly around the edges. Let stand 10 minutes before serving. Serve warm.

nutrition

Nutrition facts
Carbohydrate exchanges 2
Fat exchanges 1
Amount per serving
Calories 175
    Calories From Fat 64
Total Fat 7 g
    Saturated Fat 1 g
    Trans Fat 0 g
Cholesterol 0 mg
Sodium 27 mg
Total Carbohydrate 27 g
    Dietary Fiber 3 g
    Sugars 21 g
Protein 3 g