Rhubarb Raspberry Crumble

1. 1

   In a large bowl, combine the rhubarb, raspberries and lemon juice. In a small bowl, combine the sugar, yogurt, sour cream, flour and egg. Pour over rhubarb mixture and stir gently to coat. Transfer to an 11x7-in. baking dish coated with cooking spray.

2. 2

   For topping, place the oats, flour, coconut, brown sugar and cinnamon in a food processor; cover and process until combined. Add butter and apple juice concentrate; process until crumbly. Stir in almonds; sprinkle over fruit mixture.

3. 3

   Bake, uncovered, at 350u00b0 for 35-45 minutes or until bubbly. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.