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Photo of Apricot, blueberry & nut crumble by WW

Apricot, blueberry & nut crumble

5
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
6
Difficulty
Easy
Looking for a sweet, comforting treat? You can never go wrong with a crumble. It is simple to whip up and a great way to use fresh and seasonal, frozen, and canned fruits. This clever crumble uses a combination of blueberries and apricots that is sweet yet tart plus almonds for an extra crunch.

Ingredients

Cooking spray

4 spray(s)

Canned water-pack apricots peeled

410 gm, (2 cans)

Unsweetened frozen blueberries

1 cup(s), thawed and drained

Shelled hazelnuts

¼ cup(s), ground or processed into fine crumbs

All-purpose flour

⅓ cup(s)

Ground cinnamon

½ tsp(s)

Packed light brown sugar

2 tbsp(s)

Light butter

3 tbsp(s)

Sliced almonds

2¾ tbsp(s)

Instructions

  1. Preheat the oven to 400°F. Lightly spray a baking dish with cooking spray. Place the apricots and blueberries in the baking dish, distributing the fruit evenly across the base.
  2. In a large bowl, combine the ground hazelnuts with the flour, cinnamon, and sugar. Using your fingertips, combine all the ingredients until the mixture resembles coarse breadcrumbs. Stir in the almonds.
  3. Top the fruit with the crumble mixture and bake for 20-25 minutes, or until golden and crunchy on top.
  4. Serving size: 1/6 of the crumble

Notes

For an even more indulgent treat, serve with a scoop of low-fat vanilla ice cream.

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