Peach And Raspberry Crisp

Peach And Raspberry Crisp

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    lbs of peaches (be sure they are NOT cling peaches)

  • 1

    pint of raspberries

  • 1

    tbsp of cornstarch (or arrowroot)

  • 1

    cup of rolled oats

  • ½

    cup of white whole-wheat flour

  • ½

    tsp kosher salt

  • ¾

    tsp cinnamon

  • ½

    cup brown sugar

  • ½

    cup of chopped pecans

  • ½

    cup of fat-free Greek yogurt

  • 3

    tbsp butter, melted

Directions

Preheat the oven to 350F degrees. Cut your peaches into bite-sized (about an inch or so) and pop them into a large bowl. Toss with cornstarch making sure that all of the cornstarch is absorbed (you don’t want to see any white areas) and then pour into a 9-inch pie plate. Sprinkle the raspberries over the top of your peaches. In a separate bowl, combine the oats, flour, salt, cinnamon, brown sugar and pecans. Stir in the butter and the yogurt and mix until you have a crumbly, dough-like texture (I prefer to use my hands here!). Sprinkle the crispy-crumble mixture over the top of your peaches and raspberries. Place the baking dish on a rimmed backing sheet and then pop into the middle of the oven, and bake for about 30-40 minutes**, or until the fruit is bubbling and the crumble is golden. Enjoy! Enjoy warm or at room temperature.


Nutrition

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