Peach And Raspberry Crisp

🧂 Ingredients

• 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

Instructions

• 1 Preheat the oven to 350F degrees.
• 2 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.
• 3 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).
• 4 Sprinkle the crispy-crumble mixture over the top of your peaches and
  raspberries.
• 5 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!
• 6 Enjoy warm or at room temperature.
• 7 Serves 6.
• 8 *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.

Nutrition Info