Red Raspberry Cinnamon-Oat Crumble

Serves 12 muffins


2/3 cup white whole wheat flour
2/3 cup old fashioned oats
1/4 cup packed brown sugar substitute blend
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/3 cup canola oil

1 pound bag frozen unsweetened peach slices, thawed
12-ounce bag frozen unsweetened red raspberries
1/4 cup packed brown sugar substitute blend
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
2 teaspoons vanilla extract


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, stir together all the topping ingredients, except the oil. Drizzle the oil over all and gently toss with a fork to create a “crumble” texture.
  3. Coat an 11-inch by 7-inch baking dish with cooking spray. Stir together the filling ingredients. Sprinke the topping evenly over all.
  4. Bake 45-50 minutes or until lightly brown and fruit is bubbling. Remove from the oven and let stand 30 minutes to absorb flavors.

Cook’s Tip

As with most fruit cobblers, the flavors are even better the next day because they are more blended and have time to absorb into the fruit.

Nutrition Info

  • Calories: 200
  • Fat: 8g
  • Carbohydrate: 27g
  • Protein: 3g
  • Note: This recipe was provided by a third party and we do not have complete nutrition information for it.


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