| Recipe: Blackberry Peach Crisp |
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| Thursday, 20 March 2008 | |
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Chef Dean Rucker of the famed Golden Door INGREDIENTS
3 cups fresh blackberries
3 cups fresh peaches -- pitted, quartered, sliced
2 teaspoons vanilla extract
1/4 cup fresh orange juice
1/2 cup whole wheat flour
1/2 cup rolled oats
1/3 cup brown sugar
3 tablespoons canola oil
2 tablespoons honey
1 tablespoon cinnamon
1/2 teaspoon nutmeg -- freshly ground
INSTRUCTIONS 1. Preheat oven to 375 degrees 2. With a non-stick spray lightly coat a 9" baking dish or twelve 4 ounce ramekins 3. In a mixing bowl combine blackberries, peaches, orange juice and vanilla. Mix well. Set aside. 4. In a mixing bowl combine the sifted wheat flour, oats, brown sugar, canola oil, honey, cinnamon and nutmeg. 5. Use your hands to mix the ingredients into a uniform crumble. 6. Spoon fruit mixture into baking dish and scatter crumb mixture evenly over top of fruit 7. Bake for 15-20 minutes or until fruit bubbles and crumb topping is golden brown NUTRITIONAL ANALYSIS PER SERVING (makes 12 servings) 110 calories, 4g fat, 2g protein, 19g carbs, 2mg sodium, 0mg cholesterol Bookmark:            Trackback(0)
Comments (1)
 ... written by Cheyenne, March 21, 2008
I would like to know how much fiber is in this recipe per serving.
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| Last Updated ( Friday, 21 March 2008 ) |
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