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Peach-Pineapple Crumble

Oxmoor House
Prep time 9 mins
Cook time 38 mins
Yield 8 servings (serving size: 1/8 of crumble and 1/4 cup frozen yogurt)
No one will ever guess that the key ingredient to the buttery topping of this fresh, fruit-filled dessert is a pineapple cake mix. Select a cored pineapple with a generous amount of juice in the container to use in the batter.

Ingredients

  • 1 cored fresh pineapple
  • 3 cups sliced peeled peaches (3 large)
  • Cooking spray
  • 1/4 cup butter, melted
  • 1 1/2 cups pineapple supreme cake mix (such as Duncan Hines Moist Deluxe)
  • 2 cups vanilla low-fat frozen yogurt
  • 1/4 cup chopped pecans, toasted (optional)

Nutrition Information

  • calories 333
  • caloriesfromfat 0.0 %
  • fat 10.6 g
  • satfat 5.5 g
  • monofat 2 g
  • polyfat 0.3 g
  • protein 5.1 g
  • carbohydrate 58.4 g
  • fiber 1.8 g
  • cholesterol 18 mg
  • iron 0.4 mg
  • sodium 83 mg
  • calcium 90 mg

How to Make It

  1. Preheat oven to 350°.

  2. Drain pineapple, reserving 3 tablespoons juice. Chop pineapple to measure 3 cups.

  3. Combine chopped pineapple, reserved juice, and peach slices in an 11 x 7–inch baking dish coated with cooking spray. Stir butter into cake mix until smooth. Spread batter over fruit; coat with cooking spray.

  4. Bake at 350° for 38 minutes or until golden and bubbly. Serve warm with frozen yogurt. Sprinkle each serving with 1 tablespoon pecans, if desired.

Cooking Light Fresh Food Fast Weeknight Meals