Wholesome and easy to make, this is a warm farmhouse dessert the whole family will love.
|1/2 cup whole wheat flour||1/3 cup sugar|
|1/2 cup rolled oats||1 tablespoon all natural cornstarch|
|2 tablespoons poppy seeds||5 cups plums, pitted and sliced into 1/2" wedges (10-12 plums)|
|1/2 cup sugar||1 teaspoon lemon zest|
|1/2 teaspoon salt||1 teaspoon lemon juice|
|2 tablespoons unsalted butter, melted||1/2 cup organic low-fat blueberry yogurt|
|1/2 cup organic low-fat plain yogurt|
Preheat oven to 375 F. Grease and flour either a 8”x 8” baking dish or tart pan. For the topping, combine in a bowl flour, oats, poppy seeds, 1/2 cup sugar, and salt. Using a fork, stir in butter and yogurt. Leave in crumbles both large and small. Put in freezer for 10 minutes.
For the fruit filling, whisk together sugar and cornstarch. Stir in plum wedges. Add lemon zest, lemon juice, and blueberry yogurt. Transfer fruit filling mixture to a baking dish. Remove crumble topping from freezer and crumble on top of fruit. Bake for 35-40 minutes. Crumble should be golden brown and fruit bubbly. Makes 8-10 servings.