Peach and Blueberry Crisp
(Makes 9 servings)
4 medium-size peaches, peeled, pitted and chopped (about 2 1/2 cups)
2 cups blueberries
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1/3 cup plus 1/2 cupNatraTaste Gold (Baker's Bag)
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, softened
1/4 teaspoon ground nutmeg
Lowfat peach ice cream (optional)
Directions:
Preheat oven to 350°F.
In large bowl, toss peaches and blueberries gently with the cornstarch, lemon juice, 1/3 cupNatraTaste Gold and cinnamon. Transfer this fruit mixture to 8-inch square pan and spread evenly.
In separate bowl, combine flour, butter, remaining 1/2 cupNatraTaste Gold and nutmeg. Blend together to form paste. Using paste, make 9 even-sized patties and lay evenly on top of fruit mixture.
Bake until crust is lightly golden, about 40 minutes.
Remove from oven and cool a few minutes before serving warm (with lowfat ice cream if you wish).
PER SERVING (1 crisp – no ice cream): 200 calories, 2 g protein, 25 g carbohydrates, 2 g fiber, 11 g fat, 25 mg cholesterol, 0 mg sodium
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(Makes 9 servings)
4 medium-size peaches, peeled, pitted and chopped (about 2 1/2 cups)
2 cups blueberries
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1/3 cup plus 1/2 cup
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, softened
1/4 teaspoon ground nutmeg
Lowfat peach ice cream (optional)
Directions:
Preheat oven to 350°F.
In large bowl, toss peaches and blueberries gently with the cornstarch, lemon juice, 1/3 cup
In separate bowl, combine flour, butter, remaining 1/2 cup
Bake until crust is lightly golden, about 40 minutes.
Remove from oven and cool a few minutes before serving warm (with lowfat ice cream if you wish).
PER SERVING (1 crisp – no ice cream): 200 calories, 2 g protein, 25 g carbohydrates, 2 g fiber, 11 g fat, 25 mg cholesterol, 0 mg sodium
Print Recipe