Thanksgiving Day. The holiday that everyone looks forward to in autumn. Celebrating with family, friends, and neighbors, it’s always a huge feast. From turkey to stuffing and, of course, cranberry sauce, it can be quite a filling dinner–to say the least.
But you want to save room for dessert, a little sweetness to finish off your meal. Something too rich can weigh you down and make you feel the dreaded “over-stuffed.” No one wants that! Though it is ultimately a given on Thanksgiving night, this healthy fruit crumble recipe has the potential to make you feel good about eating that extra bite, or two, or three…
This low-fat dessert uses 100% whole wheat flour, brown sugar, and a tiny bit of butter for that crumbly crust. Here the fruit involved is peaches, but you can really substitute any fruit from apples to blueberries and strawberries to pears. Think about the fall season–or use frozen fruit and totally stray from it.
Megumi Sasada is the BGSK Ambassador in charge of the Small Kitchen College Facebook Page. She’s a junior at Colby College in Maine and an avid food-blogging (Every Last Morsel), Food Network-watching, nutrition-conscious acapella singer.
Healthy Thanksgiving Fruit Crumble
4 ripe peaches, cubed
1 cup whole wheat flour
1 cup packed brown sugar
3/4 cup old-fashioned oats
1 teaspoon ground cinnamon
pinch of salt
4 tablespoons cold unsalted butter, cubed
Preheat oven to 350°F.
In a small bowl, whisk together whole wheat flour, brown sugar, oats, cinnamon, and salt. With your fingers, quickly crumble up the cold butter into the dry ingredients.
Divide peace slices in a baking pan and crumble dry ingredients on top.
Bake for 20 minutes, until topping is golden brown. Serve immediately with plain greek yogurt, vanilla ice cream, or milk! For an extra sweet touch, sprinkle from cinnamon sugar on top right before serving.