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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 200.1
  • Total Fat: 11.0 g
  • Cholesterol: 30.0 mg
  • Sodium: 97.2 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.1 g

View full nutritional breakdown of Peach and Blueberry Crisp calories by ingredient
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Peach and Blueberry Crisp

Submitted by: GINETTEK

Introduction

Delicious recipe for a diabetic. You can make it this way or with any fruit really. Delicious recipe for a diabetic. You can make it this way or with any fruit really.
Number of Servings: 8

Ingredients

    4 medium sized peaches, peeled, pitted and chopped (about 2.5 cups)
    2 cups blueberries
    1 tablespoon cornstarch
    2 tablespoons fresh lemon juice
    1/3 plus 1/2 cup natra taste gold (sugar substitute match for match with sugar)
    1/4 teaspoon ground cinnamon
    1 cup all purpose flour
    1 stick (8 tablespoons) unsalted butter softened
    1/4 teaspoon ground nutmeg

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Directions

1. Preheat oven to 350 degrees.
2.In large bowl, toss peeled, pitted, and chopped peaches (about 2.5 cups), (I used can peaches in pear juice, drained them and cut them up), and blueberries gently with the cornstarch, lemon juice, 1/3 cup natra taste gold (sugar substitute you can bake with match for match with sugar) and cinnamon. Tranfer the fruit mixture to 8 inch square pan and spread evenly.
3. In separate bowl, combine flour, butter (softened) remaining 1/2 cup natra taste and nutmeg. Blend together to form paste. Using paste, make 9 even sized patties and lay evenly on top of fruit mixture. (I didn't quite grasp the making of the "paste" so I criss crossed the butter with it all and made it a crumbly topping)
4. Bake until crust is lightly golden, about 40 minutes.
(for extra crispy place under broiler for about 1.5-2 minutes)
5. Remove from oven and cool a few minutes before serving warm.

Number of Servings: 8

Recipe submitted by SparkPeople user GINETTEK.






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