High-Fiber Peach and Raspberry Crunch
Source of Recipe
Country Baking--Simple Home Baking with Wholesome Grains and the Pick of the Harvest by Ken Haedrich
Recipe Introduction
This is "healthier" tasting than your normal fruit crisp because it's not overly sweet and you can taste the oat bran in the topping. I thought it was good for dessert or breakfast.
List of Ingredients
Fruit Filling:
4 cups sliced -- peeled ripe peaches
2 cups fresh raspberries [I used 1 1/2 cups blueberries and 1/2 cup raspberries]
1/3 cup honey [I used 3 T. brown sugar]
juice of 1/2 a lemon
1 1/2 T. unbleached flour [I used 2-3 T.
cornstarch]
Oat Topping:
1/2 cup unbleached flour
1/2 cup rolled oats
1/2 cup oat bran
1/2 cup packed light brown sugar
1/2 t. freshly grated nutmeg [I used cinnamon and nutmeg]
1 pinch salt
6 T. cold unsalted butter -- cut into pieces [I used 4 1/2 T.]Recipe
Preheat oven to 350 deg. and grease an 8x12 casserole dish (glass or ceramic).
Mix together the filling ingredients and pour them into the baking dish.
In a separate bowl, mix the dry topping ingredients. Add the butter and cut it in with a pastry blender [I used the food processor].
Spread this over the fruit and bake for 40 minutes, until the top is golden and the juices around the side of pan bubble vigorously.
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