Blackberry-Peach Crisp

Serves: 6

4 cups blackberries
2 large peaches, peeled and diced
1 teaspoon cornstarch
Juice of ½ a lemon
¼ teaspoon freshly grated lemon zest
2 tablespoons granulated sugar

For the topping:
2 tablespoons cold, unsalted butter, diced into small pieces
2 tablespoons all-purpose flour
½ cup rolled oats
2 tablespoons packed light brown sugar
½ teaspoon kosher salt
1/3 cup slivered almonds

Nonstick cooking spray

Nonfat Greek yogurt for serving

Preheat oven to 350ºF. Spray a 8×8 inch baking dish with cooking spray and place on a baking sheet lined with parchment paper. In a bowl, combine blackberries, peaches, cornstarch, lemon juice, lemon zest and sugar – toss well and set aside for 10 minutes. In a separate bowl, combine butter, flour, oats, brown sugar, salt and almonds; mix well to combine. Pour fruit mixture into prepared dish and sprinkle evenly with topping. Bake for 30 minutes until golden and bubbly. Serve warm topped with a tablespoon of yogurt per serving.

Calories: 233
Total Fat: 9 g
Saturated Fat: 3 g
Total Carbohydrate: 32 g  
Protein: 7 g
Sodium: 102 mg
Fiber: 8 g

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