 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
From . The buttery, cookie-like topping in most crisp recipes is usually a calorie bomb. But chef Dean Rucker uses a whole-grain crumble of whole-wheat flour and rolled oats that's gently sweetened with honey, so you save calories and get almost 5 grams of fiber per serving. Feel free to swap in other fruit options to take advantage of the season's freshest picks. cooking spray fresh blackberries fresh peaches, orange juice vanilla extract whole-wheat flour olled oats brown sugar canola oil honey cinnamon nutmeg cvt Ingredients:
1 cup fresh blackberries |
1 cup fresh peaches, pitted and sliced |
4 tsp fresh orange juice |
1/2 tsp vanilla extract |
3 tbsp whole-wheat flour |
3 tbsp rolled oats |
2 tbsp brown sugar |
4 tsp canola oil |
2 tsp honey |
1 tsp cinnamon |
1/8 tsp nutmeg |
Directions:
1. Heat oven to 375°. Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
|
|