Peach and Berry Crisp
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 156.3
- Total Fat: 6.3 g
- Cholesterol: 7.5 mg
- Sodium: 53.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 5.1 g
- Protein: 2.6 g
View full nutritional breakdown of Peach and Berry Crisp calories by ingredient
Introduction
This fruit crisp is equally delicious when made on the backyard grill or eaten around a campfire. Use any combination of fruits in these simple packets. This fruit crisp is equally delicious when made on the backyard grill or eaten around a campfire. Use any combination of fruits in these simple packets.Number of Servings: 6
Ingredients
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Crumb topping:
1/4 cup whole wheat flour
1/2 teaspoon cinnamon
3 tablespoons light butter, cubed
1/4 cup old-fashioned oats
2 tablespoons brown sugar
Fruit filling:
2 cups blackberries
5 peaches, sliced
1/2 lemon, juiced
4 teaspoons low-fat vanilla Greek yogurt
Directions
Note: If you prepare this over a campfire, place the packet(s) over hot coals--not directly over the fire.
Preheat the grill to moderate high heat, about 375 degrees.
Mix the flour and cinnamon, then cut in the butter using two knives or a pastry cutter. Once the butter and flour mixture is fully combined, with crumbs the size of a pea, stir in the oats and brown sugar.
You can make individual packets or one large one. Either way, you'll need a double layer of foil to prevent spills and leaks.
Coat the top layer of foil with nonstick cooking spray, then add the fruit. Squeeze on the lemon juice, then add the topping. Carefully fold the foil around the fruit, pinching the edges to prevent leaks.
Cook for 15 minutes, then use tongs to open the packet just enough to expose the topping (skip this step if you're cooking on a campfire). Cook another 15 minutes, until the topping is golden brown.
Remove from heat and allow to cool for five minutes before serving. Top with vanilla Greek yogurt and eat immediately!
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Preheat the grill to moderate high heat, about 375 degrees.
Mix the flour and cinnamon, then cut in the butter using two knives or a pastry cutter. Once the butter and flour mixture is fully combined, with crumbs the size of a pea, stir in the oats and brown sugar.
You can make individual packets or one large one. Either way, you'll need a double layer of foil to prevent spills and leaks.
Coat the top layer of foil with nonstick cooking spray, then add the fruit. Squeeze on the lemon juice, then add the topping. Carefully fold the foil around the fruit, pinching the edges to prevent leaks.
Cook for 15 minutes, then use tongs to open the packet just enough to expose the topping (skip this step if you're cooking on a campfire). Cook another 15 minutes, until the topping is golden brown.
Remove from heat and allow to cool for five minutes before serving. Top with vanilla Greek yogurt and eat immediately!
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Member Ratings For This Recipe
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AEO_SUNSHINE
Favourite from my youth and I make frequently - topping can also be made for rhubarb (and strawberries), apples, blueberries, peaches, etc. I use oil instead of butter - mixes quickly. I make 2-3 servings and cook it in a loaf pan / ramacan & microwave (watch carefully) or in my toaster oven. - 8/15/13
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MSPOOH404
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PATRICIAANN46
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MACHOL
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SHERYE