| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Cob/crisp-d, Fruit-des |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Fresh fruit, nectarines |
|
|
peaches plums |
|
|
blueberries raspberries |
| 2 |
t |
Lemon juice |
| 1/2 |
c |
All purpose flour |
| 1/4 |
c |
Rolled oats |
| 1/4 |
c |
Brown sugar |
| 2 |
T |
Ground cinnamon |
| 3 |
T |
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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