PEACH, STRAWBERRY, BLUEBERRY CRISP

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Peach, Strawberry, Blueberry Crisp image

The buttery, cookielike topping in most crisp recipes is usually a calorie bomb. But chef Dean Rucker from The Golden Door in Escondido, California, uses a whole-grain crumble of whole-wheat flour and rolled oats that's gently sweetened with honey, so you save calories and get almost 5 grams of fiber per serving. Feel free to swap in other fruit options to take advantage of the season's freshest picks.

Provided by LisaAD

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup fresh blueberries
1/2 cup fresh strawberries
1 cup pitted and sliced fresh peach
4 teaspoons fresh orange juice
1/2 teaspoon vanilla extract
3 tablespoons whole wheat flour
3 tablespoons rolled oats
2 tablespoons brown sugar
4 teaspoons canola oil
2 teaspoons honey
1 teaspoon cinnamon
1/8 teaspoon nutmeg

Steps:

  • Heat oven to 375°.
  • Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well.
  • In a separate bowl, combine remaining ingredients with hands until moist and crumbly.
  • Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each.
  • Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.

Nutrition Facts : Calories 147, Fat 5.1, SaturatedFat 0.4, Sodium 3.9, Carbohydrate 25, Fiber 2.8, Sugar 16.1, Protein 2.1

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