Peach-Pineapple Crumble

Peach-Pineapple Crumble Recipe
Oxmoor House
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.
1

Would not make again

Yield:

8 servings (serving size: 1/8 of crumble and 1/4 cup frozen yogurt)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 38 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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