| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Cob/crisp-d, Fruit-des | 6 | Servings | |
INGREDIENTS
| 6 | c | Fresh fruit; nectarines, peaches, plums, blueberries, raspberries |
| 2 | ts | 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 |
| 1 | pn | Salt |
INSTRUCTIONS
Preheat oven to 450 degrees Fahrenheit. Prepare fruit; peel nectarines, plums and peaches and slice. Rinse blueberries 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. Courtesy of Our Weight Loss Nutritionist, Kathy Isoldi Yield: 6 servings Serving size: 3/4 cup Calories per serving: 200 Nutrient composition: 2 fruit 1 1/2 fat Recipes from Dr. Lou Aronne and from the book Weigh Less, Live Longer are supported by an unrestricted grant from Hoffman-LaRoche. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: RECIPE FOR HEALTH SHOW #RHF257 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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