| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime4 | 8 | servings | |
INGREDIENTS
| 6 | md | Ripe peaches; peeled, |
| Halved and pitted | ||
| 3 | c | Fresh strawberries; quartered |
| 1 | c | Blueberries; rinsed, |
| Stemmed and patted dry | ||
| 1 | tb | Unbleached flour |
| 1/2 | c | Packed light brown sugar |
| 1 | ts | Grated lemon peel |
| 1/2 | ts | Ground cinnamon |
| Topping | ||
| 1 | c | Rolled oats |
| 1/2 | c | Graham cracker crumbs |
| (about 4 crackers) | ||
| 1/4 | c | Packed dark brown sugar |
| 1/4 | c | Canola oil |
INSTRUCTIONS
8 SERVINGS DAIRY-FREE Tart blueberries and perfectly ripe strawberries and peaches give this crisp its delicate sweetness. Preheat oven to 375degrees. Lightly coat a 13- by 9-inch baking dish with non-stick cooking spray. In large bowl, combine peaches, berries, flour, sugar, lemon peel and cinnamon. Mix gently with rubber spatula and transfer to prepared dish. Topping: In small bowl, combine oats, graham cracker crumbs, sugar and oil. Mix with hands to thoroughly distribute oil. Sprinkle crumble topping over blueberries. Bake until blueberries are bubbling in center and topping is browned, 40 to 50 minutes. To serve, spoon crisp into dishes while still warm. PER SERVING: 247 CAL.; 3G PROT.; 8G TOTAL FAT (1G SAT. FAT); 44G CARS.; 0 CHOL.; 23MG SOD.; 4G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 63 Converted by MM_Buster v2.0l.
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