Peach And Raspberry Crisp

By á-1231

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
• 1/2 cup of white whole-wheat flour
• 1/2 tsp kosher salt
• 3/4 tsp cinnamon
• 1/2 cup brown sugar
• 1/2 cup of chopped pecans
• 1/2 cup of fat-free Greek yogurt
• 3 tbsp butter, melted

Details

Adapted from cleananddelicious.com

Preparation

Step 1

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.