Prep 15 mins
Cook 20 mins
The buttery, cookielike topping in most crisp recipes is usually a calorie bomb. But chef Dean Rucker from The Golden Door in Escondido, California, uses a whole-grain crumble of whole-wheat flour and rolled oats that's gently sweetened with honey, so you save calories and get almost 5 grams of fiber per serving. Feel free to swap in other fruit options to take advantage of the season's freshest picks.
- 1⁄2 cup fresh blueberries
- 1⁄2 cup fresh strawberries
- 1 cup pitted and sliced fresh peach
- 4 teaspoons fresh orange juice
- 1⁄2 teaspoon vanilla extract
- 3 tablespoons whole wheat flour
- 3 tablespoons rolled oats
- 2 tablespoons brown sugar
- 4 teaspoons canola oil
- 2 teaspoons honey
- 1 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- Heat oven to 375°.
- Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well.
- In a separate bowl, combine remaining ingredients with hands until moist and crumbly.
- Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each.
- Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
We enjoy this kind of crisp - heavy on the fruit and light on the topping. I doubled the recipe and made a few changes. I used frozen blueberries and canned peaches in water, and thought I had drained them well, but I ended up with a runny fruit mixture. My own fault and I can't take stars away for that. Next time I'll use fresh fruit. The topping was wonderful. Thank you!