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Stovetop Peach-Blackberry Crisp with Crunchy Oatmeal-Coconut Topping

Stovetop Peach-Blackberry Crisp with Crunchy Oatmeal-Coconut Topping

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Rated: 1
  • Makes: 6 servings
  • Start to Finish 30 mins
  • Serving Size: 2/3cup fruit mixture, 2 tablespoons topping, and 1/4 cup ice cream
  • Carb Grams Per Serving: 35

Ingredients

  • 2 tablespoons butter
  • 1/4 cup chopped pecans
  • 1/4 cup regular rolled oats
  • 3 tablespoons packed brown sugar
  • 2 tablespoons sweetened shredded coconut
  • 1/8 teaspoon ground cinnamon
  • 4 firm, ripe peaches, pitted and sliced
  • 1 tablespoon lemon juice
  • 1 cup fresh blackberries
  • 1 1/2 cups low-fat or light vanilla ice cream or frozen yogurt

Directions

  1. For topping: For the topping, in a large nonstick skillet melt 1 tablespoon of the butter over medium heat. Stir in pecans, oats, 1 tablespoon of the brown sugar, the coconut, and cinnamon. Cook and stir for 6 to 8 minutes or until mixture begins to brown. Spread topping evenly on a baking sheet; set aside. Wipe out the skillet with a paper towel.
  2. In the same skillet melt the remaining 1 tablespoon butter over medium-high heat. Add peaches, the remaining 2 tablespoons brown sugar, and the lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until juices are slightly thickened. Fold in blackberries.
  3. To serve, spoon about 2/3 cup of the peach mixture into each of six serving dishes. Sprinkle the topping over. Top with ice cream. Makes 6 servings (about 2/3 cup fruit mixture, 2 tablespoons topping, and 1/4 cup ice cream per serving)

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 225 cal., 10 g total fat (4 g sat. fat), 13 mg chol., 61 mg sodium, 35 g carb. (6 g fiber, 25 g sugars), 4 g pro.

Diabetic Exchanges

Fat (d.e): 2; Other Carb (d.e): 1; Starch (d.e): 1;