Peach Crisp

I love crisps for dessert in the summer. They are easier than pie and fruit is abundant and fresh this time of year.

Peach Crisp

Fruit Layer Ingredients:

4 cups (about 3-4) peeled and sliced fresh peaches* (frozen works as well, one 1-lb bag is perfect)
1 tbsp instant tapioca pearls

Crisp Topping Ingredients:

1/2 cup whole wheat flour (or all purpose if you prefer)
1 cup rolled oats
1/2 cup natural brown sugar
1/4 tsp salt
1/2 cup cold vegan margarine

Directions:

Spray an 8x8 square baking dish with cooking spray. Preheat your oven to 350 degrees.

* To easily peel fresh peaches, boil a pan of water and immerse the peaches in it for 30 seconds, and then put them in an ice bath. The peel will slide right off.

Combine the sliced peaches and the tapioca and toss (if your peaches are super juicy double the tapioca). Place the peaches in the pan.

Start the crumb topping. In a mixing bowl combine the dry ingredients, which is the flour, oats, sugar, and salt. Brown sugar tends to have clumps, so be sure those all get broken up. Take your cold margarine, and cut it into small pieces. Toss the pieces of margarine in the dry ingredients, and then use a fork, pastry blender, or your hands to work the margarine in. You are looking for small little chunks of margarine....about pea sized chunks.

Pour the crumb topping over the peaches and lightly press down. Bake for 30 minutes.

For 9 pieces. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 114 g

Amount Per Serving

Calories 217 Calories from Fat 98

% Daily Value*

Total Fat 10.9g 17%

Saturated Fat 1.8g 9%

Cholesterol 0mg 0%

Sodium 187mg 8%

Potassium 200mg 6%

Total Carbohydrates 28.6g 10%

Dietary Fiber 2.3g 9%

Sugars 14.3g

Protein 2.7g

Vitamin A 14% • Vitamin C 8% Calcium 2% • Iron 6%

Nutrition Grade B

* Based on a 2000 calorie diet