Highlight summer fruit in this not-too-sweet dessert that's done in under an hour.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Spread peaches and blueberries evenly in a 2-quart square baking dish. Sprinkle the 1/4 teaspoon ground nutmeg over fruit.

  • In a medium bowl combine almonds, oats, brown sugar, coconut, butter, and cinnamon. (Mixture will be crumbly.) Spread almond mixture on top of fruit.

  • Bake for 35 minutes, covering with foil for the last 10 minutes of baking to keep topping from getting too dark.

  • To serve, spoon crisp into serving dishes. Serve with whipped dessert topping and freshly grated nutmeg.

Nutrition Facts

166.4 calories; protein 2.4g 5% DV; carbohydrates 24.3g 8% DV; exchange other carbs 1.5; dietary fiber 2.8g 11% DV; sugars 17.3g; fat 7.7g 12% DV; saturated fat 4g 20% DV; cholesterol 10.2mg 3% DV; vitamin a iu 382.9IU 8% DV; vitamin c 7.4mg 12% DV; folate 9mcg 2% DV; calcium 26.8mg 3% DV; iron 0.7mg 4% DV; magnesium 26.5mg 10% DV; potassium 225.8mg 6% DV; sodium 41.2mg 2% DV.