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!
4 1/2 lbs of peaches, firm, ripe and sliced
1 pt of blueberries
1/2 cup of granulated sugar
6 tbsp of all-purpose flour, plus 1/4 cup extra, divided
1 tsp of vanilla
1/4 tsp of ground cinnamon
1/4 tsp of ground ginger
1/2 cup of rolled oats
1/2 cup of light peanut butter (28%)
1/3 cup of light brown sugar
2 oz of lightly salted cocktail peanuts, coarsely chopped
1/8 tsp of salt
4 tbsp of unsalted butter, cut into small pieces
- 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.
Peanut flour is available for purchase online at The American Peanut Shellers Association.
Estimated Nutritional Information