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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.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
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
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Prep
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Ready In
- 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.
- 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.
- 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: 1½
- Exchanges: 1 fruit, 1 starch, 2 fat
