Stovetop Peach-Blackberry Crisp with Crunchy Oatmeal-Coconut Topping

By sandiB2010

Ingredients

• 2 tablespoons butter
• 1/4 cup chopped pecans
• 1/4 cup regular rolled oats
• 3 tablespoons packed brown sugar or brown sugar substitute* equivalent to 3 tablespoons brown sugar
• 2 tablespoons sweetened shredded coconut
• 1/8 teaspoon ground cinnamon
• 4 firm, ripe peaches, pitted and sliced
• 1 tablespoon lemon juice
• 1 cup fresh blackberries
• 1 1/2 cups low-fat or light vanilla ice cream or frozen yogurt

Details

Servings 6

Preparation

Step 1

For topping:1. In a large nonstick skillet, melt 1 tablespoon of the butter over medium heat. Stir in pecans, oats, 1 tablespoon of the brown sugar, the 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.

2. 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.

3. To serve, spoon about 2/3 cup of the peach mixture into each of six serving dishes. Sprinkle the topping over. Top with ice cream. Makes 6 servings (about 2/3 cup fruit mixture, 2 tablespoons topping, and 1/4 cup ice cream per serving)