I love fruity desserts. I get it from my dad, the apple pie-lover. Crisps are especially fantastic because you get all the best parts (warm, gooey fruit topped with a crusty crumble of brown sugar, flour, oats, cinnamon, and of course, butter or oil) without the effort involved in making a pie crust. Peaches and blackberries work great together because fresh peaches are sugary and sweet and blackberries add a bit of richness and tartness. These individually sized crisps are great for portion control and were the perfect amount for me to feel satisfied. Plus, anything served in individual portions is cute by law, I believe. These are easy to make and the perfect end to a summer meal!
Blackberry Peach CrispsSource: Self Dishes, Summer 2007
1 c blackberries
1 c fresh peaches, sliced
4 t orange juice (I used Trop 50)
½ t vanilla extract
3 T white whole wheat flour
3 T old fashioned oats
2 T brown sugar
4 t canola oil
2 t honey
1 t cinnamon
1/8 t nutmeg
1. Preheat the oven to 375. Lightly mist four (4-6 oz) ramekins or dessert dishes with cooking spray.
2. In a medium bowl, combine the blackberries, peaches, orange juice and vanilla and stir with a spoon to coat.
3. In a small bowl, combine the remaining ingredients and use your hands to mix them together and form them into a crumble.
4. Split the fruit mixture evenly amongst the four prepared dishes and then sprinkle the crumble evenly over the top of each. Bake 15-20 minutes until fruit is bubbly and crumble is browned.
Yields 4 servings. Weight Watchers Points Plus: 4 per serving