Peach, Plum, and Apricot Crisp (Cooking Light)

Peach, Plum and Apricot Crisp

***Susan's Note: This was a delicious use of summer stone fruits. No peeling necessary! For a 'quick and easy' crisp, you can buy T. Marzetti's "Apple Crisp" packages and just use that to top your fresh fruit, bake according to the directions on the package.


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

Ingredients
4 1/2 cups sliced peaches
2 cups sliced plums
2 cups sliced apricots
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon grated whole nutmeg (I used regular nutmeg in a jar)
Cooking spray
1 cup old-fashioned rolled oats
1/2 cup packed brown sugar
3.4 ounces all-purpose flour (about 3/4 cup)
1/2 teaspoon salt
1/4 cup butter, melted
4 cups vanilla low-fat ice cream
Preparation
1. Combine first 6 ingredients in a large bowl; let stand 15 minutes.

2. Preheat oven to 400°.

3. 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.

4. 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.

Nutritional Information
Calories:
299
Fat:
6g (sat 3.2g,mono 1.6g,poly 0.4g)
Protein:
5.1g
Carbohydrate:
58.3g
Fiber:
3.4g
Cholesterol:
13mg
Iron:
1.3mg
Sodium:
160mg
Calcium:
88mg

Skillet Peaches a la mode

Skillet Peaches a la Mode

Prep: 10 min.
Bake: 10 min.
Cook: 5 min.

Ingredients

* 1 recipe Sugared Pastry, below
* 1/3 cup butter
* 6 to 8 peaches or nectarines, pitted and halved or quartered (about 2 lb.)
* 1/4 cup peach or apricot nectar
* 2 Tbsp. packed brown sugar
* 1 cup fresh raspberries or blueberries
* Fresh mint leaves (optional)
* Vanilla Ice Cream

Directions

1. Prepare Sugared Pastry (see note). Melt butter in 12-inch skillet over medium-high heat. Add peaches, skin side up. Reduce heat to medium; cook 4 to 5 minutes, turning once. Remove peaches to bowls. Add nectar and brown sugar to skillet. Cook and stir over medium heat 1 to 2 minutes or until sugar is dissolved and syrup forms.

2. Spoon syrup on peaches. Top with berries, mint and Sugared Pastry. Serve with ice cream.

3. Sugared Pastry: Preheat oven to 375 degrees F. Let one 15-oz. rolled refrigerated pie crust stand at room temperature 15 minutes. Line baking sheet with nonstick foil or parchment paper. Unroll crust onto lightly floured surface. Brush with 1 Tbsp. melted butter. Sprinkle with 1 Tbsp. coarse decorating sugar or granulated sugar and 1/4 tsp. cinnamon. Cut pastry in half. Cut halves into strips, stars, or desired shapes. Place on prepared sheet. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet on wire rack. Makes about 40 strips. Makes 4 to 6 servings.

4. Note: Can be frozen up to 3 months.
Nutrition Facts
Close
Nutrition facts per serving:

* Calories 557
* Total Fat (g) 32
* Saturated Fat (g) 18
* Monounsaturated Fat (g) 7
* Polyunsaturated Fat (g) 1
* Cholesterol (mg) 79
* Sodium (mg) 289
* Carbohydrate (g) 66
* Total Sugar (g) 46
* Fiber (g) 6
* Protein (g) 6
* Vitamin C (DV%) 41
* Calcium (DV%) 13
* Iron (DV%) 6