It’s easy to get into a bit of trouble when it comes to making crisp because often times the sugar and the butter that goes into the topping (which we all know is the best part) can get a little out of hand (I’ve seen recipes that call for nearly a stick of butter).
So my friends, I share with you my top five ways to keep your crisp Clean & Delicious®:
1. Use fresh fruit. This may seem obvious, but I’ve seen many a recipe that calls for canned fruits that are hanging out in a pool of liquid sugar.
2. Be sure the fruit is “IN SEASON” and ripe. If the fruit is at it’s peak, I find there is no need to add any sugar to it – the natural sugars are enough.
3. Add oats. Using oatmeal in the topping works beautifully. It gets crispy and crunchy and I don’t think that I really need to mention how good it is for you.
5. Whole-Wheat Flour. Whole-wheat or white-whole wheat flour is an easy substitution for white flour when it comes to crisps. I find that their hearty, earthy taste and texture is a welcome addition to the crisp topping.
And, I’ll add one bonus tip (cause that’s the kind of girl I am)… add some heart healthy nuts! They add a great crunch and you get a dose of heart healthy fats (yahoo!).
Okay, one more . You can also skip the butter all together and go for a more heart healthy option like grape seed oil, canola oil or even coconut oil. I did this with my Mango-Ginger-Blueberry Crisp and it was a hit!
Let’s face it, the clock is ticking and summer is almost past, so unless you are ready to transition to a pear or apple crisp, I would get in the kitchen and make one last summer fruit crisp ASAP!
Peach And Raspberry Crisp
- 2 lbs of peaches be sure they are NOT cling peaches
- 1 pint of raspberries
- 1 tbsp of cornstarch or arrowroot
- 1 cup of rolled oats
- 1/2 cup of white whole-wheat flour
- 1/2 tsp kosher salt
- 3/4 tsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup of chopped pecans
- 1/2 cup of fat-free Greek yogurt
- 3 tbsp butter melted
- Preheat the oven to 350F degrees.
- Cut your peaches into bite-size (about an inch or so) and pop them into a large bowl. Toss with cornstarch, making sure that all of the cornstarch is absorbed (you dont want to see any white areas) and then pour into a 9-inch pie plate. Sprinkle the raspberries over the top of your peaches.
- In a separate bowl, combine the oats, flour, salt, cinnamon, brown sugar and pecans. Stir in the butter and the yogurt and mix until you have a crumbly, dough-like texture (I prefer to use my hands here).
- Sprinkle the crispy-crumble mixture over the top of your peaches and raspberries.
- Place the baking dish on a rimmed baking sheet and then pop into the middle of the oven, and bake for about 30-40 minutes**, or until the fruit is bubbling and the crumble is golden. Enjoy!
- Enjoy warm or at room temperature.
- Serves 6.
- *I did not add any extra sugar to my peaches because they were very sweet and perfectly ripe. If youre peaches are not-so-stellar, you may want to toss your peaches w/ a couple of tbsp of brown sugar before adding them into your pie pan.**If you notice that the top is getting really golden before the fruit is ready, simply cover the top of your crisp with a piece of aluminum foil.