- 1 t lemon juice
- 1 t lemon zest
- 5 c plums (about 10-12 plums, pitted and sliced into 1/2' wedges)
- 2 T all-purpose flour
- 1/3 c natural cane sugar
- 1/2 c Stonyfield Organic Low Fat Plain Yogurt
- 2 T unsalted butter (melted)
- 1/2 t salt
- 1/2 c cane sugar
- 2 T poppy seeds
- 1/2 c rolled oats
- 1/2 c whole wheat flour
- 1/2 c Stonyfield Organic Low Fat Blueberry Yogurt
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.
Calories: 190, Calories from Fat: 35, Total Fat: 4g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 125mg, Total Carbohydrate: 36g, Dietary Fiber: 3g, Sugars: 27g, Protein: 3g, Vitamin A: 8%, Vitamin C: 15%, Calcium: 6%, Iron: 4%