203 Cals 2 Protein 35.5 Carbs 7 Fats
PREP TIME:
15 mins
COOK TIME:
40 mins
TOTAL TIME:
55 mins
YIELD:8 SERVINGS
COURSE:Dessert
CUISINE:American
This Blueberry Peach Crisp is a wonderful summer dessert loaded with fruit, and delicious served warm out of the oven.
INGREDIENTS
For the Filling:
5 yellow peaches, pitted and sliced
1 cup blueberries, about 6 oz
1/2 lemon, zested and juiced
2 tsp cornstarch
3 1/2 tablespoons agave nectar or honey
For the Topping:
1 cup uncooked quick or rolled oats, *
1/3 cup whole wheat flour, *
1/2 cup light brown sugar, not packed
3/4 tsp cinnamon
1/4 cup half stick butter, melted
INSTRUCTIONS
Heat oven to 375F degrees.
Combine peaches, blueberries, agave nectar, lemon juice and zest in large bowl. Sprinkle with cornstarch. Toss until fruit is coated.
Place fruit in an ungreased pie dish. Mix remaining ingredients. Sprinkle over fruit.
Bake about 40 minutes or until topping is golden brown and fruit is tender.
Serve with a scoop of ice cream or frozen yogurt, if desired.
NOTES
*To make this Gluten-Free swap out the flour for a gluten-free flour mix and use gluten-free oats.
Serving: 1/8th, Calories: 203kcal, Carbohydrates: 35.5g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 15.5mg, Sodium: 2mg, Fiber: 2.5g, Sugar: 24gBlue Smart Points:8Green Smart Points:8Purple Smart Points:7Points +:6