Just peachy crisp with peaches, blueberries and lemon juice seasoned with cinnamon. Topped with an oat crumb topping.
4 medium peaches, unpeeled and sliced
1/2 cup fresh blueberries
2 teaspoons lemon juice
1 cup water
1/3 cup sugar 1 teaspoon cinnamon
1-1/2 tablespoons cornstarch
Oat Crumb Topping
2 tablespoons flour
1/3 cup rolled oats
1/4 cup brown sugar
2 teaspoons cinnamon
3 tablespoons olive oil
Preheat the oven to 350-degrees. Grease a casserole dish with a little oil. In a sauce pot over medium heat, combine together the peaches, blueberries, lemon juice, water, sugar, cinnamon, and cornstarch. Cook over medium heat until mixture thickens, about five to eight minutes. Pour the hot fruit into a casserole dish.
In a small bowl, mix together the flour, oats, sugar, and cinnamon for the crumb topping.
Add the oil and mix well with a fork.
Sprinkle the topping over the peaches and bake for 10 to 15 minutes until peaches are bubbly and crisp topping is lightly browned.
Recipe makes 4 servings
Serving size: 1 cup
Calories: 327; Fat 11g; Saturated Fat 2g; Cholesterol 0mg; Carbohydrates 57g; Protein 3g; Sodium 7mg; Fiber 4g; Sugars 42 grams
Diabetic Exchanges: 3-1/2 Carbohydrate; 2 Fat