Wholesome and easy to make, this is a warm farmhouse dessert the whole family will love.
| Topping | ||
|---|---|---|
| 1⁄2 | c | whole wheat flour |
| 1⁄2 | c | rolled oats |
| 2 | tbsp | poppy seeds |
| 1⁄2 | c | cane sugar |
| 1⁄2 | tsp | salt |
| 2 | tbsp | unsalted butter (melted) |
| 1⁄2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| Fruit Filling | ||
| 1⁄3 | c | natural cane sugar |
| 2 | tbsp | all-purpose flour |
| 5 | c | plums (about 10 -12 plums, pitted and sliced into 1/2" wedges) |
| 1 | tsp | lemon zest |
| 1 | tsp | lemon juice |
| 1⁄2 | c | Stonyfield Organic Low Fat Blueberry Yogurt |
Preheat oven to 375°.
Grease and flour an 8"x 8" baking dish or tart.
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.
Whisk together sugar and cornstarch. Add 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.