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Stovetop Peach-Blackberry Crisp with Crunchy Oatmeal-Coconut Topping
Diabetic Living Magazine
“This dessert is an explosion of taste and color—peaches and blackberries are topped with crunchy oatmeal, pecans and coconut, and served with smooth and refreshing vanilla ice cream.”
2 tablespoons butter
¼ cup chopped pecans
¼ cup regular rolled oats
3 tablespoons packed brown sugar
2 tablespoons sweetened shredded coconut
⅛ teaspoon ground cinnamon
4 firm, ripe peaches, pitted and sliced
1 tablespoon lemon juice
1 cup fresh blackberries
1½ cups low-fat or light vanilla ice cream or frozen yogurt
1To prepare topping: In a large nonstick skillet melt 1 tablespoon of the butter over medium heat. Stir in pecans, oats, 1 tablespoon of the brown sugar, coconut, and cinnamon. Cook and stir for 6 to 8 minutes or until mixture begins to brown. Spread topping evenly on a baking sheet; set aside. Wipe out the skillet with a paper towel.
2In the same skillet melt the remaining 1 tablespoon butter over medium-high heat. Add peaches, the remaining 2 tablespoons brown sugar, and the lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until juices are slightly thickened. Fold in blackberries.
3To serve, spoon about ⅔ cup of the peach mixture into each of six serving dishes and sprinkle each with the topping. Top with ice cream.
People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.