Summer Crisp

Source: Leah Chase, New Orleans
Servings: 6

½ cup sugarSummer Crisp
3 tbsp all-purpose flour
1 tsp grated lemon peel
4 cups fresh or unsweetened frozen (thawed) peaches and 2 cups fresh or unsweetened frozen (thawed) blueberries.
If frozen, thaw fruit completely (do not drain).

2/3 cup rolled oats
1/3 cup packed brown sugar
¼ cup whole wheat flour
2 tsp ground cinnamon
3 tbsp soft margarine, melted


In a medium bowl combine sugar, flour, and lemon peel; mix well. Add peaches and blueberries, stir to mix. Spoon into a 6 cup baking dish.

In a small bowl combine oats, brown sugar, flour, and cinnamon. Add melted margarine, stir no mix. Sprinkle topping over filling. Bake in a 375-degree oven for 40 to 50 minutes or until filling is bubbly and top is brown. Serve warm or at room temperature.

Per serving: Calories 284, Sodium 56mg, Total Fat 6g, Dietary Fiber 5g, Saturated Fat 1g, Carbohydrates 54g, Cholesterol 0mg, Protein 3g


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