Peach-Blueberry Ginger-Oat Crisp
Take a bite of this irresistible crisp to discover how the ginger in both the fruit and crust makes the flavor of summer-fresh peaches pop.
Prep Time:
25 mins
Total Time:
1 hr 30 mins
Servings:
8 (about 1/2-cup) servings
Ingredients
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4 cups sliced fresh peaches or frozen unsweetened peach slices, thawed and undrained
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3 tablespoons packed brown sugar or brown sugar substitute* equivalent to 3 tablespoons brown sugar
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2 tablespoons all-purpose flour
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1/2 teaspoon ground ginger
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1 cup fresh or frozen unsweetened blueberries, thawed
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1/4 cup water
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8 gingersnaps
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2/3 cup quick-cooking rolled oats
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1/4 cup chopped pecans (optional)
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2 tablespoons butter, melted
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1 cup frozen light whipped dessert topping, thawed (optional)
Directions
1.
Preheat oven to 375 degrees F. In a large bowl, toss together peach slices, brown sugar, flour, and ginger. Add blueberries and the water; toss to combine. Spoon fruit mixture into a 2-quart square baking dish. Bake, uncovered, for 20 minutes.
2.
Meanwhile, place gingersnaps in a heavy plastic bag. Seal bag; using the flat side of a meat mallet or a rolling pin, crush cookies until in 1/4- to 1/2-inch pieces. Transfer cookies to a medium bowl. Stir in rolled oats and, if desired, chopped pecans. Stir in butter until well mixed. Sprinkle over partially baked fruit mixture.
3.
Bake for 15 to 20 minutes more or until fruit is bubbly and topping is lightly browned. Cool on a wire rack for 30 minutes. Serve warm. If desired, top with whipped topping.
SUGAR SUBSTITUTES
Choose from Sweet 'N Low Brown or Sugar TwinGranulated Brown. Follow package directions to use product amounts equivalent to 3 tablespoons brown sugar.PER SERVING WITH SUBSTITUTE: same as above, except 134 cal., 24 g carbo. 67 mg sodium, and 3 g sugar. Exchanges: 1 other carb. Carb choices: 1.5
Nutrition information
Calories 153, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 8 mg, Sodium 68 mg, Carbohydrate 29 g, Total Sugar 8 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 12%, Calcium 2%, Iron 5%. Exchanges: Fruit .5, Other Carbohydrate 1.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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