Wednesday, February 23, 2011

Clean Eating Peach Almond Crumble

Makes 10 servings
One of my favorite desserts has always been my Grandma’s Peach Crumble. It’s a great Spring and Summer dessert when sweet, ripe peaches are super easy to come by. My Grandma's recipe is simple and easy to throw together and I only made a few changes to make it a little healthier.


How I “healthified” it:
  • In the original recipe, the crumble was made with white flour and white sugar. I substituted whole wheat flour for the white flour and sucanat for the sugar. Instead of using all flour, I substituted 1/2 a cup with rolled oats for some extra texture.
  • The original recipe used ½ cup of butter in the crumble. I substituted 1/4 cup of the butter with extra virgin olive oil but the other half is still butter. I know butter isn’t an ingredient you see often in a “healthy” recipe but, the way I see it, butter is just cream and salt; two ingredients that I can pronounce and recognize. I would prefer to use this over a spread with a bunch of chemicals or unfamiliar ingredients in it, even if it’s supposed to be “healthy”. Besides, this is supposed to be a dessert so I don’t mind it having a little extra fat and calories.
  • The original recipe called for white sugar in the filling. I substituted agave nectar and added a bit of lemon juice to brighten the flavor of the peaches.
  • The results – A slight decrease in fat and saturated fat and a big decrease in cholesterol, sodium, and sugars. A slight increase in protein and dietary fiber. You'll notice that there isn't much of a change in calories. However, those calories are now coming from nutrient rich sources instead of being empty calories from white flour and white sugar.
Ingredients:
  • 4 cups sliced peaches (about 4 large peaches)
  • 2/3 cup sliced almonds (optional)
  • ¼ cup agave or honey
  • 1 tsp lemon juice
  • ½ cup sucanat (A natural sweetener. Look for it in the organic section. Can substitute turbinado or brown sugar)
  • ½ cup whole wheat flour
  • ½ cup rolled oats
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ cup butter
  • ¼ cup extra virgin olive oil
ONE: Spray a shallow 8x8 inch baking dish with cooking spray. Place sliced peaches and almonds (if using) into dish and drizzle with agave nectar and lemon juice.


TWO: Mix sucanat, flour, oats, cinnamon, and nutmeg in a medium bowl. Cut butter up into small pieces. Add the olive oil and butter into the dry ingredients and mix with your hands until crumbly.

THREE: Spread the crumble mixture evenly over peaches. Bake at 350 degrees for 35-40 minutes. My Grandma serves it with whole cream poured on top.... yum... but I feed it to my boys with fat free vanilla frozen yogurt. Remember, it's a crumble, so it's basically cooked fruit with a crumbly oat mixture on top. When you're serving it you might want a bowl instead of a plate :)

Freeze individual servings using the medium/large portions method.

NUTRITION INFO:

Original Recipe - 253 Calories (113 Calories from Fat), 13g Fat, 6g Saturated Fat, 24mg Cholesterol, 66mg Sodium, 33g Total Carbohydrates, 3g Dietary Fiber, 20g Sugars, 4g Protein, 10% DV Vitamin A, 7% DV Vitamin C, 3% DV Calcium, 6% DV Iron

New Healthier Recipe - 252 Calories (121 Calories from Fat), 14g Fat, 4g Saturated Fat, 12mg Cholesterol, 33mg Sodium, 30g Total Carbohydrates, 4g Dietary Fiber, 11g Sugars, 4g Protein, 8% DV Vitamin A, 7% DV Vitamin C, 4% DV Calcium, 8% DV Iron

3 comments:

  1. Yummy!!!!!!!!!!....I put a few chocolate chips on when it came out of the oven and it melted right in and got all gooey and it made it even more delicious....ALl it took was five morsels.....mmmmmmmmmm:)

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  2. Ahhhhh!!! That's such a great idea!! I'm totally trying that next time :)

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