PEACH-BLUEBERRY CRISP

MAKE THIS SUMMERY DESSERT WHEN PEACHES COME INTO SEASON IN LATE SPRING AND SUMMER. CHOOSE ONES THAT ARE INTENSELY FRAGRANT WITH NO BROWN SPOTS AND GIVE JUST SLIGHTLY TO PALM PRESSURE.

PREP 20 minutes

BAKE 25 minutes at 350°F

• 3 cups sliced, peeled fresh peaches
• 2 cups fresh blueberries
• ½ tsp. ground nutmeg
• ½ cup regular rolled oats
• ½ cup chopped almonds
• ⅓ cup packed brown sugar
• ¼ cup flaked coconut
• ½ tsp. ground cinnamon
• ¼ cup butter, melted
• 1 cup frozen light whipped dessert topping, thawed
• Grated whole nutmeg

1. Preheat oven to 350°F. In three small oven-going skillets or a 2-qt. baking dish combine peaches and blueberries. Sprinkle with the ground nutmeg.

2. For topping, in a bowl stir together the next five ingredients (through cinnamon). Drizzle with melted butter; toss gently to combine. Sprinkle topping over fruit.

3. Bake 25 to 35 minutes or until peaches are tender and topping is golden. Cover loosely with foil the last 10 minutes of baking to prevent overbrowning.

4. Serve warm with whipped topping and sprinkle with grated nutmeg. MAKES 6 SERVINGS.

PER SERVING 322 cal., 16 g fat (8 g sat. fat), 20 mg chol., 82 mg sodium, 43 g carb., 5 g fiber, 5 g pro.