Ingredients
2 cups Peaches, sliced
1 cup Raspberries
2 Tbsp. Cornstarch
1/4 tsp. Almond Extract
1/4 tsp. Vanilla Extract
1/2 tsp. Ground Cinnamon, divided
3/4 cup Old Fashioned Oats or Barley Flakes
1/4 cup Flaxseed Meal or Wheat Germ
1 1/4 cup Whole Wheat White Flour or Oat Flour or Buckwheat Flour
2 Tbsp. Raw Honey
2 1/2 Tbsp. Unsalted Butter or Coconut Oil, melted
Directions
Pre heat the oven to 350° F. Lightly spray an 8″ square baking dish with Canola Oil Cooking Spray.
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- In a medium bowl, toss together the peaches, raspberries, cornstarch, extracts, and 1/4 tsp. cinnamon until thoroughly combined
- To make crisp topping: In a separate bowl mix together oats, flaxseed meal, flour, and remaining 1/4 tsp. cinnamon. Add honey and butter; mixing until completely incorporated with a spatula, fork or your fingers until crumbly.
- Spread peach mixture into prepared baking dish. Evenly sprinkle the oat
crumble over top. Bake in pre heated oven for 35-45 minutes, or until the peach juice is bubbling and the oat crumble is golden and crisp.
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For most desirable results, let crisp rest for a few hours before serving toallow its juices to thicken. Before storing, cool completely on a wire rack.
Makes 9 Servings: Each serving is about bout 3 Units Carbs.
Extra Yummy with a dollop of True Whip (Non-Hydrogenated version of “Cool-
Whip” type topping)
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