Peach-Blueberry Crisp
Highlight summer fruit in this not-too-sweet dessert that's done in under an hour. Source: Diabetic Living Magazine
Ingredients
Directions
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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.
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In a medium bowl combine almonds, oats, brown sugar, coconut, butter, and cinnamon. (Mixture will be crumbly.) Spread almond mixture on top of fruit.
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Bake for 35 minutes, covering with foil for the last 10 minutes of baking to keep topping from getting too dark.
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To serve, spoon crisp into serving dishes. Serve with whipped dessert topping and freshly grated nutmeg.
Nutrition Facts
Serving Size: 1 serving
Per Serving:
166 calories; 7.7 g total fat; 4 g saturated fat; 10 mg cholesterol; 41 mg sodium. 226 mg potassium; 24.3 g carbohydrates; 2.8 g fiber; 17 g sugar; 2.4 g protein; 383 IU vitamin a iu; 7 mg vitamin c; 9 mcg folate; 27 mg calcium; 1 mg iron; 27 mg magnesium;
Exchanges:
1 fruit, 1 starch, 2 fat