Peach Blueberry Ginger
This Peach Blueberry Ginger
Oat Crisp is a great dessert cut out just for diabetics, especially if you use fresh peaches.
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Ingredients for Peach Blueberry Ginger Oat Crisp
4 cups sliced fresh peaches or frozen unsweetened peach slices, thawed and undrained
3 tablespoons packed brown sugar
2 tablespoons flour
1/2 teaspoon ground ginger
1 cup fresh or frozen unsweetened blueberries, thawed
2/3 cup quick-cooking rolled oats
1/4 cup chopped pecans (optional)
2 tablespoons butter, melted
1 cup frozen light whipped dessert topping, thawed
1. Preheat oven to 375. In a large bowl, toss together peach slices, brown sugar, flour, and ginger. Add blueberries and 1/4 cup water; toss to combine. Spoon fruit mixture into a 2-quart square baking dish. Bake uncovered, 20 minutes.
2. Meanwhile, place gingersnaps in a resealable plastic bag. Seal bag; using the flat side of a meat mallet, crush cookies until in 1/4-to 1/2-inch pieces. Transfer cookies to a medium bowl. Stir in rolled oats and, if desired, chopped pecans. Stir in butter until well mixed. Sprinkle over partially baked fruit mixture.
3. Bake 15 to 20 minutes more or until fruit is bubbly and topping is lightly browned. Cool on a wire rack 30 minutes. Serve warm. If desired, top with whipped topping.
Nutrition per serving 1/2 cup
29 grams carbohydrates
67 mg sodium
2 grams protein
8 mg cholesterol
3 grams fiber