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.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • To 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.

  • In 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.

  • To serve, spoon about 2/3 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.

Nutrition Facts

2/3 cup fruit mixture, 2 tablespoons topping, 1/4 cup ice cream
225 calories; protein 4.1g; carbohydrates 35.2g; dietary fiber 5.9g; sugars 24.6g; fat 9.5g; saturated fat 4g; cholesterol 12.9mg; vitamin a iu 590IU; vitamin c 13.1mg; folate 15.2mcg; calcium 68.7mg; iron 0.9mg; magnesium 31.7mg; potassium 298.2mg; sodium 61.1mg.

2 fat, 1 other carbohydrate, 1 starch