Clementine Peach Crumble

Makes 8 servings

The taste of fresh peaches is hard to resist, and this zesty dessert adds an element of spice paired with a buttery, flaky crust, bringing out their best flavors. There is truly nothing better than the aroma of this Clementine Peach Crumble, except eating it! Once you have your first bite, I know you’ll agree.

INGREDIENTS

For the filling:

3–4 medium peaches, rinsed and sliced
3 clementines, peeled and segmented
½ cup granulated sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger

For the topping:

1 cup all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon nutmeg
½ cup unsalted butter, melted
1 teaspoon vanilla extract

INSTRUCTIONS

To make the filling:

1. Preheat oven to 350ºF and lightly coat a 9-×-12-inch baking dish with non-stick cooking spray.
2. Place the fruit into a medium bowl and add the sugar, cinnamon, nutmeg, and ginger, stirring to combine, then distribute fruit evenly in the prepared baking dish and set aside.

To make the topping:

1. Whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg in a small bowl.
2. Add the melted butter and vanilla, tossing lightly with a fork until the mixture resembles coarse crumbs.
3. Sprinkle the crumb mixture evenly over the fruit and bake for 35–45 minutes, or until the fruit is bubbly and the crust is golden.
4. Cool for 10–15 minutes.
5. Serve warm with ice cream or whipped cream, if desired. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 247 (11%)
Total Fat 7.97 g (16%)
Saturated Fat 4.861 g
Polyunsaturated Fat 0.356 g
Monounsaturated Fat 2.252 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 124 mg (8%)
Total Carbohydrate: 42.55 g (17%)
Dietary Fiber: 1.3 g (5%)
Total Sugars: 29.13 g
Protein: 2.38 g (4%)
Vitamin A 259 mcg (11%)
Vitamin C 20 mcg (27%)
Vitamin D 6 mcg (1%)
Potassium 89 mg (2%)
Calcium 65 mg (7%)
Iron 1.06 mg (6%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here