Raspberry Peach Crisp
- Preheat oven to 375 degrees F.
For fruit filling:
- Thaw fruit, if frozen; do not drain. In a large bowl, combine peach slices, granulated sugar, tapioca, and raspberry preserves. Place fruit mixture in a 2-quart square baking dish.
- In a medium bowl, combine oats, whole wheat flour, brown sugar, and cinnamon. Using a pastry blender, cut in butter until crumbly. Sprinkle topping over fruit.
- Bake for 45 to 50 minutes or until bubbly. Cool on a wire rack for 45 minutes; serve warm. If desired, serve with vanilla yogurt. Makes 8 (about 1/2-cup) servings.
From the Test Kitchen
Choose from Splenda® Granular or Sweet 'N Low® bulk or packets to substitute for the granulated sugar. Choose from Sweet 'N Low® Brown, Sugar Twin® Granulated Brown or Splenda® Brown Sugar Blend to substitute for the packed brown sugar. Follow package directions to use product amounts equivalent to 2 tablespoons granulated sugar and 2 tablespoons packed brown sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 137 cal., 25 g carbo. Exchanges: 0 other carbo. Carb choices: 1.5
Nutrition Facts (Raspberry Peach Crisp)
- Per serving:
- 159 kcal ,
- 4 g fat
- (2 g sat. fat ,
- 8 mg chol. ,
- 22 mg sodium ,
- 31 g carb. ,
- 4 g fiber ,
- 3 g pro.