I have been on the lookout for a great dessert that I can enjoy without feeling guilty about all the added calories. This crisp found on Self.com features not only fresh fruit which I absolutely adore but also only sports 159 calories. While I was able to find fresh blackberries - there were no peaches to be found. So I had to go with canned. Turns out I am a bit ahead of myself. Blackberries won't come into season here in OK until June, and peaches until right after that. Here is a handy site to bookmark so that you can see what is in season around you: What Fruits and Veggies are in Season?
I'm so excited for my kids. A girl I work with has offered to let my kids come out and pick fresh blackberries this summer. I can still remember grabbing a bowl from my Grandma's kitchen and picking blackberries from the side of the road. I can't wait to make this again when I am able to get fresh and ripe blackberries and peaches. It was yummy and while I would have preferred more of the cake like topping, I know that with in season fruit it won't need it.
Canola-oil cooking spray
1 cup fresh blackberries
1 cup fresh peaches, pitted and sliced
4 tablespoons fresh orange juice <- I had to substitute lemon juice since my kids drank all the OJ.
1/2 teaspoon vanilla extract
3 tablespoons whole-wheat flour
3 tablespoons rolled oats
2 tablespoons brown sugar
4 teaspoons canola oil
2 teaspoons honey
1 teaspoon cinnamon
1/8 teaspoons nutmeg
Heat oven to 375°. Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
I love these tiny little coffee cups that I found at an antique store. They are just the right portion size for my kids fruit crisp.