Peach-Blackberry Crisp

Fresh, plump peaches and big juicy blackberries from the farmers' market inspire this delicious late-summer dessert, although it's perfectly fine to use frozen peaches and blackberries. Although I have reduced the total fat content of this dessert, I like to keep a little butter in the crisp topping.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

• 4 large fresh peaches (about 2lbs), skinned, stoned and sliced
• 1/2 dry pint fresh blackberries
• 1/4 cup sugar
• 1 tbsp cornstarch
• 1 tsp lemon zest
• .
• Topping:
• 2/3 cup quick oats
• 1/4 cup firmly-packed brown sugar
• 1/3 cup all-purpose flour
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tbsp cold butter
• 2 tbsp canola oil

Preparation:

Preheat oven to 375 degrees.

Arrange peaches in an 8-inch square glass baking dish. Scatter blackberries on top.

Stir sugar and cornstarch together and sprinkle over fruit, followed by lemon zest. Stir fruit.

In a medium bowl, combine oats, sugar, flour, nutmeg and cinnamon. Cut or rub in butter into the oat mixture. Add oil, then stir gently to combine.

Sprinkle topping over the fruit. Bake for 35-40 minutes, until the fruit is bubbling and the top is slightly browned. Serve warm with a scoop of frozen non-fat yogurt.

Serves 6

Per Serving: Calories 191, Calories from Fat 43, Total Fat 4.8g (sat 1.5g), Cholesterol 5mg, Sodium 23mg, Carbohydrate 34.8g, Fiber 3g, Protein 2.2g

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