2 delicious crumbles: A healthier dessert option

With its emphasis on whole grains and fruit, these recipes could be the ideal dessert. We've replaced the white flour in the typical recipes with whole wheat to make a 100 percent whole-grain topping, and substituted fruit juice concentrate and canola oil for much of the butter.

Serves 8 

Preparation time 20 minutes

Baking time 40 to 55 minutes

Ingredients

• 1.25 L (5 c) diced (1 cm/1/2 in pieces) rhubarb
•  150 g (1 c) blackberries
• 100 g (1/2 c) granulated sugar
• 15 ml (1 tbsp) cornstarch
• 85 g (2/3 c) whole wheat flour
• 45 g (1/2 c) old-fashioned rolled oats
• 110 g (1/2 c) firmly packed light brown sugar
• 5 ml (1 tsp) cinnamon
• Pinch of salt
• 15 ml (1 tbsp) unsalted butter, cut into small pieces
• 15 ml (1 tbsp) canola oil45 ml (3 tbsp) frozen orange juice concentrate
• 15 ml (1 tbsp) chopped slivered almonds

Getting started 

1. Preheat the oven to 190°C (375°F).
2. Coat a 20 centimetre (eight inch) square baking dish (two litre/two quart capacity) with nonstick spray.
3. Combine the rhubarb, blackberries, granulated sugar and cornstarch in the baking dish. Toss to mix. Cover with aluminum foil and bake for 20 minutes.
4. Meanwhile, mix the flour, oats, brown sugar, cinnamon and salt with a fork in a medium bowl. Add the butter and crumble with a pastry blender or your fingertips until well blended. Add the oil and stir to coat. Add the orange juice concentrate and stir and toss until the dry ingredients are moistened.
5. When the crumble has baked for 20 minutes, sprinkle the flour mixture evenly over the fruit. Sprinkle with the walnuts.
6. Bake, uncovered, until the fruit is bubbly and tender and the topping is lightly browned, 20 to 30 minutes longer.
7. Let cool for at least 10 minutes before serving warm or at room temperature. One serving is 125 millilitres (1/2 cup).

Per serving: 227 calories, 4 g protein, 45 g carbohydrates, 4 g fibre, 4 g total fat, 1 g saturated fat, 4 mg cholesterol, 28 mg sodium.

Preparation time 20 minutes

Baking time 40 to 55 minutes

Serves 8

What you need

1.25 L (5 c) sliced peeled apples (4 to 5 medium)

150 g (1 c) fresh or frozen cranberries

65 g (1/3 c) granulated sugar

85 g (2/3 c) whole wheat flour

45 g (1/2 c) old-fashioned rolled oats

110 g (1/2 c) firmly packed light brown sugar

10 ml (2 tsp) cinnamon Pinch of salt

15 ml (1 tbsp) unsalted butter, cut into small pieces

15 ml (1 tbsp) canola oil45 ml (3 tbsp) frozen apple juice concentrate

15 ml (1 tbsp) chopped walnutsPreheat the oven to 190°C (375°F).

Getting started

1. Coat a 20 centimetre (eight inch) square baking dish (two-litre/two-quart capacity) with nonstick spray.
2. Combine the apples, cranberries and granulated sugar in the baking dish. Toss to mix. Cover with aluminum foil and bake for 20 minutes (25 minutes, if using some frozen fruit).
3. Meanwhile, mix the flour, oats, brown sugar, cinnamon and salt with a fork in a medium bowl.
4. Add the butter and crumble with a pastry blender or your fingertips until well blended.
5. Add the oil and stir to coat.
6. Add the apple juice concentrate and stir and toss until the dry ingredients are moistened.
7. When the crumble has baked for 20 minutes, sprinkle the flour mixture evenly over the fruit.
8. Sprinkle with the walnuts.
9. Bake, uncovered, until the fruit is bubbly and tender and the topping is lightly browned, 20 to 30 minutes longer.
10. Let cool for at least 10 minutes before serving warm or at room temperature.

One serving is 125 millilitres (1/2 cup).Per serving: 241 calories, 3 g protein, 46 g carbohydrates, 4 g fibre, 6 g total fat, 1 g saturated fat, 4 mg cholesterol, 26 mg sodium.

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