Warm fruit desserts are always a welcome end to a meal at my house. They're easy to make, require only basic baking skills and fill the house with a wonderful smell. The challenge is finding good-quality fruit (fresh or frozen) and a recipe that doesn't break the calorie bank.
Too many desserts come covered in high-fat pastry or are weighed down by cake and cookie toppings. The key is to have just enough topping for taste and texture. In this recipe, a traditional crisp topping has been lightened by reducing the ratio of butter to dry ingredients, and less of the topping is used.
If desired, top individual servings with a scoop of nonfat frozen yogurt.
Servings: 6 - 8
- 16 ounces frozen peaches, defrosted (2 1/4 cups)
- 16 ounces frozen blueberries, defrosted (2 1/4 cups)
- 1/2 teaspoon almond extract
- 1/3 cup white (granulated) sugar
- 1 tablespoon cornstarch
- 1/4 cup quick-cooking or regular oatmeal (do not use instant oatmeal)
- 1/2 cup flour
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 3 tablespoons cold salted or unsalted butter, cut into small cubes
Combine the fruit and any accumulated juices, almond extract, white sugar and cornstarch in a large bowl, mixing well. Let it sit at room temperature for 20 minutes.
Preheat the oven to 350 degrees. Have ready an 8-by-11-inch (ungreased) shallow baking dish or one of similar volume.
Combine the oatmeal, flour, brown sugar, cinnamon and nutmeg in a separate bowl. Add the butter and use your fingers to thoroughly work it into the dry ingredients. The consistency will be crumbly.
Pour the fruit mixture into the baking dish, distributing the berries and peaches evenly. Scatter the crumb topping over the fruit, covering it as much as possible. Bake for 50 to 60 minutes, until the fruit is bubbling up the sides of the dish and the crisp topping is just starting to brown.
Let it rest for 5 minutes before serving.
From columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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