Peach And Raspberry Crisp
Ingredients
The fruit
-
2
lbs
peaches
-
1
pint
raspberries
-
1
tbsp
cornstarch or arrowroot
The topping
-
1
cup
rolled oats
-
½
cup
white whole-wheat flour
-
½
tsp
kosher salt
-
¾
tsp
cinnamon
-
½
cup
brown sugar
-
½
cup
chopped pecans
-
½
cup
fat-free Greek yogurt
-
3
tbsp
butter
Instructions
- Preheat the oven to 350°F.
- Cut the peaches into bite-sized pieces and toss them with cornstarch in a large bowl.
- Pour the peach mixture into a 9-inch pie plate and sprinkle the raspberries on top.
- In a separate bowl, mix the oats, flour, salt, cinnamon, brown sugar, and pecans.
- Stir in the melted butter and yogurt until you achieve a crumbly texture.
- Spread the topping over the peaches and raspberries.
- Place the dish on a rimmed baking sheet and bake for 30-40 minutes until bubbling and golden.
- Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
154
Total fat
6g
Total carbohydrates
25g
Total protein
1g
Sodium
244mg
Cholesterol
15mg
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