Peach, Strawberry, Blueberry Crisp

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. Heat oven to 375°.
2. Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well.
3. In a separate bowl, combine remaining ingredients with hands until moist and crumbly.
4. Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each.
5. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.