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Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Savor the summer's best produce with this simple, family-favorite crisp. Freshly grated nutmeg accents the flavors of the fruit while the crispy brown sugar and oat topping offers a crispy texture contrast.

Jeanne Kelley
Recipe by Cooking Light June 2010

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Credit: Gentl & Hyers; Styling: Kendra Smoot

Recipe Summary

Yield:
12 servings (serving size: about 1/2 cup crisp and 1/3 cup ice cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl; let stand 15 minutes.

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  • Preheat oven to 400°.

  • Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 400° for 35 minutes or until bubbly.

  • Combine oats and next 3 ingredients (through salt) in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit. Bake an additional 15 minutes or until topping is lightly browned and fruit is bubbly. Serve warm with ice cream.

Nutrition Facts

299 calories; fat 6g; saturated fat 3.2g; mono fat 1.6g; poly fat 0.4g; protein 5.1g; carbohydrates 58.3g; fiber 3.4g; cholesterol 13mg; iron 1.3mg; sodium 160mg; calcium 88mg.
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