Peach and Raspberry Crisp
If I had to pick my favorite dessert in the whole wide world it would have to be ANY form of warm fruit CRISP topped with vanilla ice-cream.
Notice I didn't say slump, crumble, or cobbler... for me, it has-to-be THE CRISP.
Although, I must admit that as much as I LOVE fruit crisp for dessert, I like it even more for breakfast. It just works. Which makes sense if you think about it. Fruit, oats, nuts, and a kiss of sugar... it just screams breakfast doesn't it? It's like an extra yummy bowl of oatmeal. And hey, if you're gonna have fruit crisp topped with ice-cream, isn't first thing in the morning the best time to do it (then we get the whole day to "burn" it off).
But I digress.
It's easy to get into a bit of trouble when it comes to making crisp because often times the sugar and the butter that goes into the topping (which we all know is the best part) can get a little out of hand (I've seen recipes that call for nearly a stick of butter).
So my friends, I share with you my top five ways to keep your crisp d'lishes & nutritious:
1. Use fresh fruit. This may seen obvious, but I've seen many a recipe that calls for canned fruits that are hanging out in a pool of liquid sugar.
2. Be sure the fruit is IN SEASON and ripe. If the fruit is at it's peak, I find there is no need to add any sugar to it - the natural sugars are enough.
3. Add oats. Using oatmeal in the topping works beautifully. It gets crispy and crunchy and I don't think that I really need to mention how good it is for you.!
4. Non-fat Greek yogurt. Yep. You read that right! By adding some yogurt to the crisp, you can cut way back on the butter (this is a trick I learned from Heidi over at 101 CookBooks - genius, no?).
5. Whole-Wheat Flour. Whole-wheat or white-whole wheat flour is an easy substitution for white flour when it comes to crisps. I find that their hearty, earthy taste and texture is a welcome addition to the crisp topping.
And, I'll add one bonus tip (cause that's the kind of girl I am)... add some heart healthy nuts! They add a great crunch and you get a dose of heart healthy fats (yahoo!).
Okay, one more . You can also skip the butter all together and go for a more heart healthy option like grape seed oil, canola oil or even coconut oil. I did this with my Mango-Ginger-Blueberry Crisp and it was a hit!
Let's face it, the clock is ticking and summer is almost past, so unless you are ready to transition to a pear or apple crisp, I would get in the kitchen and make one last summer fruit crisp ASAP!
Notice I didn't say slump, crumble, or cobbler... for me, it has-to-be THE CRISP.
Although, I must admit that as much as I LOVE fruit crisp for dessert, I like it even more for breakfast. It just works. Which makes sense if you think about it. Fruit, oats, nuts, and a kiss of sugar... it just screams breakfast doesn't it? It's like an extra yummy bowl of oatmeal. And hey, if you're gonna have fruit crisp topped with ice-cream, isn't first thing in the morning the best time to do it (then we get the whole day to "burn" it off).
But I digress.
It's easy to get into a bit of trouble when it comes to making crisp because often times the sugar and the butter that goes into the topping (which we all know is the best part) can get a little out of hand (I've seen recipes that call for nearly a stick of butter).
So my friends, I share with you my top five ways to keep your crisp d'lishes & nutritious:
1. Use fresh fruit. This may seen obvious, but I've seen many a recipe that calls for canned fruits that are hanging out in a pool of liquid sugar.
2. Be sure the fruit is IN SEASON and ripe. If the fruit is at it's peak, I find there is no need to add any sugar to it - the natural sugars are enough.
3. Add oats. Using oatmeal in the topping works beautifully. It gets crispy and crunchy and I don't think that I really need to mention how good it is for you.!
4. Non-fat Greek yogurt. Yep. You read that right! By adding some yogurt to the crisp, you can cut way back on the butter (this is a trick I learned from Heidi over at 101 CookBooks - genius, no?).
5. Whole-Wheat Flour. Whole-wheat or white-whole wheat flour is an easy substitution for white flour when it comes to crisps. I find that their hearty, earthy taste and texture is a welcome addition to the crisp topping.
And, I'll add one bonus tip (cause that's the kind of girl I am)... add some heart healthy nuts! They add a great crunch and you get a dose of heart healthy fats (yahoo!).
Okay, one more . You can also skip the butter all together and go for a more heart healthy option like grape seed oil, canola oil or even coconut oil. I did this with my Mango-Ginger-Blueberry Crisp and it was a hit!
Let's face it, the clock is ticking and summer is almost past, so unless you are ready to transition to a pear or apple crisp, I would get in the kitchen and make one last summer fruit crisp ASAP!
Peach and Raspberry Crisp
Ingredients
2 lbs of peaches (be sure they are NOT cling peaches)1 pint of raspberries
1 tbsp of cornstarch (or arrowroot)
1 cup of rolled oats
½ cup of white whole-wheat flour
½ tsp kosher salt
¾ tsp cinnamon
½ cup brown sugar1/2 cup of chopped pecans
½ cup of fat-free Greek yogurt
3 tbsp butter, melted
Directions
Preheat the oven to 350F degrees.Cut your peaches into bite-sized (about an inch or so) and pop them into a large bowl. Toss with cornstarch making sure that all of the cornstarch is absorbed (you don’t want to see any white areas) and then pour into a 9-inch pie plate. Sprinkle the raspberries over the top of your peaches.
In a separate bowl, combine the oats, flour, salt, cinnamon, brown sugar and pecans. Stir in the butter and the yogurt and mix until you have a crumbly, dough-like texture (I prefer to use my hands here!).
Sprinkle the crispy-crumble mixture over the top of your peaches and raspberries.
Place the baking dish on a rimmed backing sheet and then pop into the middle of the oven, and bake for about 30-40 minutes**, or until the fruit is bubbling and the crumble is golden. Enjoy!
Enjoy warm or at room temperature.
Serves 6.
**I did not add any extra sugar to my peaches because they were very sweet and perfectly ripe. If you’re peaches are not-so-stellar, you may want to toss your peaches w/ a couple of tbsp of brown sugar before adding them into your pie pan.
**If you notice that the top is getting really golden before the fruit is ready, simply cover the top of your crisp with a piece of aluminum foil.
Nutritional Analysis
Calories: 296; Total Fat: 7.7g; Saturated Fat: 3.1; Cholesterol: 15mg; Sodium: 48mg; Carbohydrate: 54; Dietary Fiber: 8.1; Sugars: 32.7; Protein: 6.8
Other recipes you may enjoy:
Summer Blueberry Crisp from Karina's Kitchen
Peach Crisp from Elana's Pantry
Crisp Topping Recipe from David Lebovitz
Blueberry Oatmeal Crisp from Habeas Brulee
Peach Crisp from For the Love of Cooking
Summer Blueberry Crisp from Karina's Kitchen
Peach Crisp from Elana's Pantry
Crisp Topping Recipe from David Lebovitz
Blueberry Oatmeal Crisp from Habeas Brulee
Peach Crisp from For the Love of Cooking
- Filed under Desserts, Vegetarian
- Tagged with Crisp, Peaches, Pecans, Raspberries
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- 6 comments
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Comments
janetha :
i agree with you 110%! my favorite dessert in the world is fresh peach crisp with vanilla bean ice cream! thanks for the recipe :)
posted on August 31, 2009 10:21 AM
Lyndsay :
I made this last night, well, almost. I used nectarines and blue and blackberries, and almonds instead of pecans, and I added some flax seed meal. Other than that, I did everything the same, lol.
It tasted delicious and is already gone, everyone gobbled it up! It was definitely worth heating the kitchen up for a little while. The only problem is that mine didn't turn out crisp at all. The topping was very good, but not crisp. I don't know if that might be because of the flax, because other than my substitutions, I did everything else exactly as you said.
I love that this is a completely satisfying dessert with very little sugar, what a great recipe! Thank you!
posted on September 2, 2009 10:07 PM
Luis Márquez :
This recipe is perfect Dani, as a personal trainer and fitness chef I´m always in the quest to a nutritious and flavorfull recipe, and this is one of the best breakfast-dessert i ever teaste.
I´m gonna recommend this to all my clients here in Mexico.
Good work¡
posted on September 20, 2009 8:45 AM
Debbie :
I made this yesterday and it was delicious. Crisp has to be one of my favourite desserts and to find a healthy version that taste great is a bonus. Mine wasn't really crisp on top either but it tasted good all the same.
posted on September 21, 2009 4:30 PM
mel :
I was wondering why would we need to add cornstarch to the peaches?
posted on July 27, 2010 10:07 PM
Dani :
Mel - I add cornstarch to thicken the fruit once it cooks so it doesn't end up too runny. It's just the way I prefer it but if you don;t mind a "looser" crisp, then simply skip the cornstarch!
posted on July 29, 2010 9:18 PM