Peach Berry Crisp with Oatmeal-Peanut Topping
Can a dessert this sinfully delicious really have under 250 calories—and actually be good for you? Absolutely, when you make the crisp topping with nutty, nutrient- packed peanut flour and chopped peanuts!
Peanut flour is available for purchase online at The American Peanut Shellers Association.
SERVES 12
| 4 1/2 | pounds firm ripe peaches, sliced |
| 1 | pint blueberries |
| 1/2 | cup granulated sugar |
| 6 | tablespoons + ¼ cup all-purpose flour, divided |
| 1 | teaspoon vanilla extract |
| 1/4 | teaspoon ground cinnamon |
| 1/4 | teaspoon ground ginger |
| 1/2 | cup rolled oats |
| 1/2 | cup light peanut flour (28%) |
| 1/3 | cup light brown sugar |
| 2 | ounces lightly salted cocktail peanuts, coarsely chopped |
| 1/8 | teaspoon salt |
| 4 | tablespoons unsalted butter, cut into small pieces |
Instructions:
- Preheat the oven to 375°F. Coat a 11 x 7-inch baking dish with cooking spray.
- Combine the peaches, blueberries, granulated sugar, 6 tablespoons of the flour, vanilla extract, cinnamon and ginger in a large bowl; mix well and transfer to the prepared baking dish.
- Combine the remaining 1/4 cup flour, oats, peanut flour, brown sugar, peanuts and salt in a bowl. Add the butter and work it in with your fingertips until the mixture forms clumps when pressed. Sprinkle evenly over the fruit.
- Bake in the center of the oven 10 minutes. Loosely top with a piece of aluminum foil and continue baking until the juices are thick and bubbling, about 60-65 minutes. Let cool at least 20 minutes before serving.
Nutrition Information:
Calories: 246, Protein: 5g, Carbohydrates: 41g, Fiber: 4g,
Fat: 8g, Saturated Fat: 3g, Cholesterol: 10mg , Sodium: 36mg