 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The buttery, cookielike 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. Ingredients:
canola-oil cooking spray |
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°F. 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.
2. The skinny: 159 calories per serving, 5.4 g fat (0.4 g saturated), 27.2 g carbs, 4.7 g fiber, 2.8 g protein Nutritional analysis provided by Self
|
|