Title: Low Fat Fresh Fruit Crisp
Categories: Dessert
Yield: 6 Servings
| 6 | c | Fresh fruit (nectarines peaches, plums blueberries and raspb |
| 2 | ts | Of lemon juice |
| 1/2 | c | All purpose flour |
| 1/4 | c | Rolled oats |
| 1/4 | c | Brown sugar |
| | | 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.