With make-ahead oats, this crumble is ready in a jiffy. The tasty topping is versatile and can be put atop yogurt, frozen yogurt, or your favorite fresh or frozen fruit for a light and tasty dessert. Recipe below makes 2 portions.
2 tablespoons rolled oats
2 tablespoons chopped almonds
1 tablespoon shredded coconut
1 tablespoon packed brown sugar
Few dashes cinnamon
Pinch of nutmeg
4 tablespoons low-fat milk, separated
2 teaspoons all-purpose flour, separated
1/2 teaspoon lemon zest, separated
1 cup frozen blueberries, separated
Preheat oven to 375°F. Combine oats, almonds, coconut, sugar and spices. Spread in an even layer on prepared cookie sheet and bake in oven until golden brown, about 8 minutes. Remove from oven and cool. Oats will harden as they cool. Make ahead in larger quantities if desired, storing in zipped storage bag for up to 1 week.
To prepare each serving of crumble, add 1/2 cup frozen berries to small microwavable dish. Stir in 1 tablespoon oat mixture, 2 tablespoons low-fat milk, 1 teaspoon flour, and 1/4 teaspoon lemon zest. Microwave for 1 1/2 minutes or until berry juices are bubbling. Top with an additional tablespoon of oat mixture and scoop of low-fat frozen yogurt if desired.