Ingredients for Light Easy Crisp
- 2 ripe peaches (about 2 cups)
- 2 teaspoons ground cinnamon
- 1/2 cup fresh blueberries (optional)
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 3/4 cup packed light brown sugar
- 1/2 cup (1 stick) cold unsalted butter
- 4 medium apples (about 4 cups)
- 1/2 cup fresh raspberries (optional)
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How to Make Light Easy Crisp
- Preheat oven to 350°F (175°C).
- Peel, core, and cut 4 medium apples (about 4 cups) into 1/2-inch wedges.
- Cut 2 ripe peaches (about 2 cups) into 1/2-inch wedges.
- In a large bowl, combine the apples and peaches. Add 1/2 cup blueberries and/or raspberries (optional).
- Sprinkle with 2 teaspoons ground cinnamon and toss gently to coat.
- Press the fruit mixture firmly into a 9-inch pie plate.
- In a medium bowl, combine 1 1/2 cups all-purpose flour, 1 cup rolled oats, and 3/4 cup packed light brown sugar.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Carefully crumble the oat mixture evenly over the fruit filling and gently press down lightly.
- Bake in the center of the preheated oven for 60-70 minutes, or until the topping is golden brown and the fruit is tender when pierced with a skewer.
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of Greek yogurt!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
82g
Fat
18g
Carbs
11g
