Whole Grain Fruit Crisp Recipe

March 12, 2008

I tend to wing things, knowing the basics, and going with what's in the

fridge or pantry... like an apple that needs to be used asap, and a few peach

slices left in the freezer... but this came out really good, so I wrote it down,

and each serving only has a half teaspoon of fat and half a tablespoon of

sugar. The rest is all fruit, oats, and whole wheat... healthy dessert! It

makes four servings, and I really did stick to that. I only get to have

something with a little sugar at night, after dinner, because then the carbs

actually help me sleep! I try to make my desserts fruit based, so there's

little

need for any large amount of sugar. Having a small dessert that's planned

keeps me from binging on sugar too, which trying to have none does not.

Fruit Crisp

1 apple, cored, peeled and sliced, and doused with a bit of lemon or lime

juice so it won't brown

1 cup frozen peach slices (fresh is certainly okay!)

1 cup blackberries (raspberries would be equally yummy! I had fresh, but

frozen is fine)

2 T. margarine

2 T. brown sugar

2 T. Hodgson Mills oat bran blend flour (or whole wheat flour)

1/4 c. oats

cinnamon and ginger to taste

Set oven to 375 degrees. Cut together margarine, flour and brown sugar with

a pastry cutter or two knifes, and then stir in oats and spices. Spray 1

quart oven-proof pan with cooking spray. Put fruit in pan. Sprinkle oat

mixture over top. Bake for 45 minutes, until oat topping is crisp. Makes four

servings.

You can basically put together about 2 1/2 to 3 cups of any fruit or

berries, and use the topping on it... it's all good!

The Hodgson Mills flour is available at Stop and Shop in the regular flour

section, which is nice. I use it for all my baking, and just add a little

extra leavening where needed. It's all oats and whole wheat!

Love & Light, Barbara

BarbaraJean1732

**************It's Tax Time! Get tips, forms, and advice on AOL Money &

Recommended Posts