Summer Fruit Crisp

  • Yield: 4 servings


Fruit Filling:
5cups sliced peaches, plums, nectarines and/or berries
1/2cup light brown sugar
2tablespoons all-purpose flour
1tablespoon minced gingerroot
1teaspoon cinnamon
Juice of 1 lemon
Crisp Topping:
1/2cup whole-wheat or unbleached all purpose white flour
1/2cup low-fat granola or Grape Nuts cereal
1/2cup dark brown sugar
2tablespoons honey
1/2teaspoon cinnamon
1/4teaspoon allspice
6tablespoons chilled, unsalted butter or soy margarine, cut into tablespoons


  1. To make filling: Preheat oven to 375F. Make fruit filling by combining all ingredients and mixing gently; set aside.
  2. To make topping: Combine all ingredients except butter in a medium bowl. Cut in pieces of butter until mixture looks like a coarse paste. Place the fruit(s) in an 10 x 8-inch baking dish; spread topping evenly over surface. Bake 20 to 30 minutes or until fruit is tender and the top is crunchy and golden.

Nutritional Info *per serving

  • Calories 605
  • Fat 17g
  • Cholesterol 46mg
  • Sodium 120mg
  • Carbohydrate 114g
  • Protein 5g