Four Fruit and Coconut Oat Crumble

 Source: Four Fruit and Coconut Oat Crumble, Nancy Hughes

Source: Four Fruit and Coconut Oat Crumble, Nancy Hughes

One of our flax egg recipes made with peaches, pears, lemons and pineapple.

Ingredients

  • 2 cup (500 mL) water
  • 2 Tbsp (30 mL) ground flax 
  • 1 (20-oz.) can pineapple tidbits in its own juice, reserving 1/3 cup of the juice
  • 1 (20-oz.) pkg. frozen peach slices, thawed*
  • 2 large ripe (not firm) pears, peeled, halved, cored and coarsely chopped
  • 1/2 cup (125 mL) golden or dark raisins
  • 1/3 cup (75 mL) turbinado sugar
  • 1 Tbsp (15 mL) grated ginger
  • 1 medium lemon, halved

Topping:

  • 1 1/2 cups (375 mL) quick cooking oats
  • 1 1/2 cups (375 mL) sweetened coconut flakes
  • 1/3 cup (75 mL) turbinado sugar
  • 1/3 cup (75 mL) canola oil
  • 1/4 tsp (1 mL) salt

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, stir together the ground flax and the reserved 1/3 cup (75 mL) pineapple juice. Let stand 2-3 minutes.
  3. In a 13 x 9 inch (22 x 33 cm) baking pan, combine the peaches, pineapple, pears, raisins, 1/3 cup (75 mL) sugar and ginger with flax mixture. Squeeze lemon juice over all.
  4. In a small bowl, mix together oats, coconut, 1/3 cup (75 mL) sugar, oil, salt and sprinkle over the fruit. Bake, uncovered, 55 minutes or until fruit is very tender and topping is browned.
  5. Let stand 30 minutes before serving to allow flavors to blend.

*Cook’s Note: To thaw frozen fruit or vegetables quickly, place in a colander and run under cold water until thawed, shake off excess liquid.

 

Nutritional Analysis

 
 

YIELD: 16 servings.

SERVING SIZE: 1 piece. Esch serving contains 1/2 tsp (2 mL) of flax.

Per Serving
Calories 240
Total Fat 10 g
Saturated Fat 4.5 g
Cholesterol 0 mg
Carbohydrates 37 g
Fiber 4 g
Sugars 9 g
Protein 3 g
Sodium 70 mg
Potassium 117 mg