8600 Old Georgetown Road | Bethesda, MD 20814
301-896-3100

High Fiber Peach and Raspberry Crisp

Prep time: 20 minutes | Cooking time: 40 minutes

Ingredients

Fruit filling:

- 4 cups peaches, sliced
- 2 cups raspberries (Can substitute blackberry, strawberry, blueberry or a mixture if you like)

- 1/3 cup honey

- Fresh lemon juice from 1/2 of lemon

- 1 ½ tbsp unbleached whole wheat flour

Topping

- ½ cup white whole wheat or whole wheat flour

- ½ cup old-fashioned oats (not-instant)

- ½ cup oat bran

- ½ cup light brown sugar, packed

- ½ tsp nutmeg

- pinch of salt

- 4 tbsp cold unsalted butter cut into small pieces

Instructions

1. Preheat oven to 350°F.

2. Spray a 8" x 12" casserole (or larger) dish with non-stick oil spray.

3. Combine the fruit filling together and let sit for roughly 5 minutes, then place into the casserole dish.

4. Mix the dry ingredients together in a bowl. Cut the butter – mix with fingers or fork until the topping has a crumbled texture.

5. Spread topping over the fruit mixture and bake in oven for 40 minutes or until juices are bubbling.

Makes roughly 8 one-cup servings.


Nutrition Information (Per serving)

Calories: 252

Total Fat: 13 g

Saturated Fat: 4 g

Sodium: 22 g

Potassium: 342 g

Carbohydrate: 36 g

Fiber: 6 g

Protein: 3 g


-Submitted by Patricia Guay-Berry, RD, Clinical Nutrition Manager.