Peach, Strawberry, Blueberry Crisp

Submitted by LisaAD

"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: 35mins
• Ingredients: 12
• 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.

Reviews

[Cookin-jo]

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!