Title: Low Fat Fresh Fruit Crisp
Yield: 6 Servings
|6||c||Fresh fruit (nectarines peaches, plums blueberries and raspb|
|2||ts||Of lemon juice|
|1/2||c||All purpose flour|
| || ||2 Tb ground cinnamon|
| || ||3 Tb cold butter|
| || ||Pinch of salt|
Preheat oven to 450 degrees. Prepare fruit; peel nectarines, plums and
peaches and slice. Rinse bluberries and raspberries and discard stems.
Place fruit in a 9 x 13 inch Pyrex dish. Add lemon juice and toss to coat.
Mix flour, oats, brown sugar, salt and cinnamon in a small bowl. Cut butter
into pieces and add to flower/oat mixture. Cut butter into flour/oat
mixture using a pastry cutter or two forks. Sprinkle topping over fruit in
baking dish. Bake in preheated oven for 25-30 minutes, or until topping
begins to brown.