JUST PEACHY CRISP WITH OAT CRUMB TOPPING

FOR THE FRUIT:
4 medium peaches, unpeeled and sliced thin
1/2 cup fresh blueberries
2 tsp lemon juice
1 cup water
1/3 cup sugar
1 tsp cinnamon
1 1/2 Tbsp cornstarch or arrowroot
FOR THE OAT CRUMB TOPPING:
2 Tbsp flour
1/3 cup rolled oats
1/4 cup brown sugar
2 tsp cinnamon
3 Tbsp canola oil

Preheat the oven to 350 degrees F. Grease a casserole dish with a little oil.

In a saucepot over medium heat, combine together the peaches, blueberries, lemon juice, water, sugar, cinnamon, and cornstarch. Cook over medium heat until mixture thickens, about 5-8 minutes. Pour the hot fruit into a casserole dish.

In a small bowl, mix together the flour, oats, sugar, and cinnamon for the crumb topping. Add the oil and mix well with a fork. Sprinkle the topping over the peaches.

Bake for 10-15 minutes until peaches are bubbly and crisp topping is lightly browned.

Serving Size: 1/4 of crisp, Total Servings: 4

Exchanges: 3 1/2 Carbohydrate; 2 Fat

Calories 327, Calories from Fat 101, Total Fat 11 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 7 mg, Carbohydrate 57 g, Dietary Fiber 4 g, Sugars 42 g, Protein 3 g

Source: The Diabetes Food and Nutrition Bible: A Complete Guide to Planning, Shopping, Cooking, and Eating by Hope Warshaw, MMSc, RD, CDE, and Robyn Webb, MS