Peach-Blueberry Crisp

Peach-Blueberry Crisp

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From: Diabetic Living Magazine

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

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 3 cups sliced, peeled fresh peaches (4 to 5 peaches total)
  • 1 cup fresh blueberries
  • ¼ teaspoon ground nutmeg
  • ¼ cup chopped almonds
  • ¼ cup regular rolled oats
  • 3 tablespoons packed brown sugar
  • 2 tablespoons flaked coconut
  • 2 tablespoons butter, melted
  • ¼ teaspoon ground cinnamon
  • ½ cup frozen light whipped dessert topping, thawed
  • Freshly grated nutmeg

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Spread peaches and blueberries evenly in a 2-quart square baking dish. Sprinkle the ¼ teaspoon ground nutmeg over fruit.
  2. In a medium bowl combine almonds, oats, brown sugar, coconut, butter, and cinnamon. (Mixture will be crumbly.) Spread almond mixture on top of fruit.
  3. Bake for 35 minutes, covering with foil for the last 10 minutes of baking to keep topping from getting too dark.
  4. To serve, spoon crisp into serving dishes. Serve with whipped dessert topping and freshly grated nutmeg.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 166 calories; 8 g fat(4 g sat); 3 g fiber; 24 g carbohydrates; 2 g protein; 9 mcg folate; 10 mg cholesterol; 17 g sugars; 383 IU vitamin A; 7 mg vitamin C; 27 mg calcium; 1 mg iron; 41 mg sodium; 226 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1 starch, 2 fat

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