Peach-Blackberry Crisp with Oatmeal-Coconut Topping

Carb. per serving 25 g or 18 g

Servings 6 (⅔ cup fruit mixture and 2 tablespoons topping each)

Start to Finish 35 minutes

• 2 tablespoons butter
• ¼ cup chopped pecans
• ¼ cup regular rolled oats
• 3 tablespoons packed brown sugar*
• 2 tablespoons sweetened shredded coconut
• ⅛ teaspoon ground cinnamon
• 4 firm, ripe peaches, pitted and sliced
• 1 tablespoon lemon juice
• 1 cup fresh blackberries
• 1½ cups low-fat or light vanilla ice cream or frozen yogurt (optional)

1. For the topping, in a large nonstick skillet melt 1 tablespoon of the butter over medium heat. Stir in pecans, oats, 1 tablespoon of the brown sugar, the coconut, and cinnamon. Cook and stir for 6 to 8 minutes or until mixture begins to brown. Spread topping evenly on a baking sheet; set aside. Wipe out the skillet with a paper towel.

2. In the same skillet melt the remaining 1 tablespoon butter over medium-high heat. Add peaches, the remaining 2 tablespoons brown sugar, and the lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until juices are slightly thickened. Fold in blackberries.

3. To serve, spoon about ⅔ cup of the peach mixture into each of six serving dishes. Sprinkle the topping over fruit. If desired, serve with ice cream.

*Sugar Substitutes: Choose from Sugar Twin Granulated Brown or Sweet’N Low Brown. Follow package directions to use product amount equivalent to 3 tablespoons brown sugar.

Per serving: 179 cal., 9 g total fat (4 g sat. fat), 10 mg chol., 36 mg sodium, 25 g carb. (4 g fiber, 17 g sugars), 3 g pro. Exchanges: 1 fruit, 0.5 carb., 2 fat.

Per Serving with Substitute: Same as above, except 152 cal., 18 g carb. (11 g sugars). Exchanges: 0 carb.