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Peach & raspberry crumble

Preparation time: 15 minutes
Baking time: 30-35 minutes

 

Butter-flavor cooking spray
1 can (15 ounces) sliced peaches in juice, drained
1 package (12 ounces) unsweetened frozen raspberries, thawed
1 cup quick-cooking oats, uncooked
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
3 tablespoons reduced-calorie stick margarine, melted
2 tablespoons honey

Preheat oven to 350°F. Coat an 8" x 8" baking pan with cooking spray. Arrange peach slices evenly in the bottom of the pan. Sprinkle raspberries evenly over the peaches. Set aside.

In a bowl, combine oats, brown sugar, and cinnamon and mix with a fork, breaking up brown sugar clumps. Add margarine and honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30 to 35 minutes, or until fruit is bubbly. Portion into six equal servings. Serve alone or over low-fat, no-sugar-added vanilla ice cream.

Yield: 6 servings
Serving Size: 1/6 of recipe

Nutrition Facts

Per Serving:
  Calories: 185
  Carbohydrate: 33 g
  Protein: 3 g
  Fat: 4 g
  Saturated fat: 1 g
  Sodium: 70 mg
  Fiber: 4 g
  Exchanges per serving: 1 starch, 1 fruit, 1 fat
  Carbohydrate choices: 2 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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