Now, y’all know how much I love pie, right? So much that I rarely make a pie, because they’re so full of calories and I have absolutely no willpower. Pie is my Achilles heel.
I do, however, make crisps frequently. I tell myself they have a much higher fruit to crust ratio, so are better for you. And it’s true, which is even better!
Come August, I try to use peaches as often as possible. I don’t even bother buying fresh peaches when they’re not truly in season, but I do cheat a bit and buy frozen ones to use when I want a bit of bright, peachy flavor any other time of year. This crisp works with either fresh or frozen, so indulge anytime you’d like!
Peach Raspberry Crisp
- 2 pounds peaches, peeled pitted and sliced (5 cups), or frozen slices
- 1 cup raspberries, fresh or frozen
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2/3 cup whole-wheat flour
- 1/2 cup old-fashioned rolled oats (not instant)
- 1/2 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
- Preheat oven to 375°F. Coat an 8-inch-square baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray.
- 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.
- 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.
- 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.
Serves 8 (1/2 cup each)
Per serving : 208 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 4 mg Cholesterol; 42 g Carbohydrates; 3 g Protein; 4 g Fiber; 23 mg Sodium; 342 mg Potassium