Berry-Peach Crisp

Berry-Peach Crisp
 
 6 medium Ripe peaches; peeled, Halved and pitted
 3 cups Fresh strawberries;
 1 cup Blueberries; rinsed,  stemmed and patted dry
 1 tablespoon Unbleached flour
 1/2 cup Packed light brown sugar
 1 teaspoon Grated lemon peel
 1/2 teaspoon Ground cinnamon
 Topping
 1 cup Rolled oats
 1/2 cup Graham cracker crumbs, about 4 crackers
 1/4 cup Packed dark brown sugar
 1/4 cup Canola oil

Instructions:

8 SERVINGS DAIRY-FREE Tart blueberries and perfectly ripe strawberries and peaches give this crisp its delicate sweetness. Preheat oven to 375ºF. Lightly coat a 13- by 9-inch baking dish with non-stick cooking spray. In large bowl, combine peaches, berries, flour, sugar, lemon peel and cinnamon. Mix gently with rubber spatula and transfer to prepared dish. Topping: In small bowl, combine oats, graham cracker crumbs, sugar and oil. Mix with hands to thoroughly distribute oil. Sprinkle crumble topping over blueberries. Bake until blueberries are bubbling in center and topping is browned, 40 to 50 minutes. To serve, spoon crisp into dishes while still warm.

PER SERVING: 247 CAL.; 3G PROT.; 8G TOTAL FAT (1G SAT. FAT); 44G CARS.; 0 CHOL.; 23MG SOD.; 4G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 63 Converted by MM_Buster v2.0l.