Berry-peach Crisp – We Love God!

The word of the Father by whom all time was created was made flesh and born in time for us. He without whose divine permission no day completes its course, wished to have one of those days for His human birth. In the bosom of His Father He existed before all the cycles of the ages. Born of an earthly mother, He entered on the course of the years on that very day. The maker of man became man that He ruler of the stars might be nourished at the breast, that He the bread might be hungry, that He the fountain might thirst, that He the light might sleep, that He the way might be wearied in the journey, that He the truth might be accused by false witnesses, that He the judge of the living and the dead might be brought to trial by a mortal judge, that He justice itself might be condemned by the unjust, that He discipline personified might be scourged with a whip, that He the foundation might be suspended on a cross, that He courage incarnate might be weak, and He security itself might be wounded, and He life itself might die.

Augustine

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Vegtime4	8	Servings

INGREDIENTS

6		Ripe peaches, peeled
		Halved and pitted
3	c	Fresh strawberries
		quartered
1	c	Blueberries, rinsed
		Stemmed and patted dry
1	T	Unbleached flour
1/2	c	Packed light brown sugar
1	t	Grated lemon peel
1/2	t	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

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.

A Message from our Provider:

“We were called to be witnesses, not lawyers or judges”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 163 Calories From Fat: 68 Total Fat: 7.7g Cholesterol: <1mg Sodium: 19.4mg Potassium: 257.6mg Carbohydrates: 24.4g Fiber: 2.9g Sugar: 18.6g Protein: 1.6g