Peach-Raspberry Crisp

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A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of late-summer peaches with this rich-tasting crisp. The nut-studded topping works great with other fruit combinations too.

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Cook Time:
20 mins
Additional Time:
50 mins
Total Time:
1 hrs 10 mins
Servings:
8
Yield:
8 servings, 1/2 cup each
Nutrition Profile:

Ingredients

Filling

  • 2 pounds peaches, peeled (if desired, see Tip), pitted and sliced (5 cups), or frozen slices

  • 1 cup raspberries, fresh or frozen

  • 2 tablespoons granulated sugar

  • 1 tablespoon lemon juice

Topping

  • cup whole-wheat flour

  • ½ cup old-fashioned rolled oats (not instant)

  • ½ cup packed light brown sugar

  • 1 teaspoon ground cinnamon

  • Pinch of salt

  • 1 tablespoon butter, cut into small pieces

  • 1 tablespoon canola oil

  • 3 tablespoons frozen orange juice concentrate

  • 1 tablespoon chopped almonds or walnuts

Directions

  1. Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray.

  2. To prepare filling, combine peaches, raspberries, granulated sugar and lemon juice in a large bowl; toss to coat. Place the filling in the prepared baking dish. Cover with foil. Bake for 20 minutes.

  3. Meanwhile, make topping. Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until the dry ingredients are moistened.

  4. After 20 minutes, stir the fruit filling and sprinkle the topping evenly over it. Sprinkle with almonds (or walnuts). Bake, uncovered, until the fruit is bubbly and tender and the topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature.

Tips

Tip: Dip peaches in boiling water for 30 or 40 seconds to loosen their skins. Let cool slightly, then slip off skins with a paring knife.

Nutrition Facts (per serving)

258 Calories
6g Fat
49g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 258
% Daily Value *
Total Carbohydrate 49g 18%
Dietary Fiber 4g 16%
Total Sugars 33g
Added Sugars 16g 32%
Protein 5g 10%
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Vitamin A 509IU 10%
Vitamin C 20mg 23%
Folate 21mcg 5%
Sodium 64mg 3%
Calcium 79mg 6%
Iron 1mg 7%
Magnesium 49mg 12%
Potassium 387mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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