Raspberry Peach Crisp

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  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Prep: 30 mins
  • Cool: 45 mins
  • Bake: 45 mins 375°F

Raspberry Peach Crisp

Directions

  1. Preheat oven to 375 degrees F.

For fruit filling:

  1. 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.

For topping:

  1. 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.
  2. 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

*Sugar Substitutes:

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

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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.
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