Recipe - Berry-Peach Crisp

6 md Ripe peaches; peeled,
Halved and pitted
3 cup Fresh strawberries;
quartered
1 cup Blueberries; rinsed,
Stemmed and patted dry
1 tablespoon Unbleached flour
One half cup Packed light brown sugar
1 teaspoon Grated lemon peel
One half teaspoon Ground cinnamon
Topping
1 cup Rolled oats
One half cup Graham cracker crumbs
(about 4 crackers)
One fourth cup Packed dark brown sugar
One fourth cup Canola oil

8 SERVINGS DAIRYFREE

Tart blueberries and perfectly ripe strawberries and peaches give this
crisp its delicate sweetness.

Preheat oven to 375degrees. Lightly coat a 13 by 9inch baking dish
with nonstick cooking spray.

In large bowl, combine peaches, berries, flour, sugar, lemon peel and
cinnamon. Mix gently with rubber spatula and transfer to prepared
dish.

Topping: In small bowl, combine oats, graham cracker crumbs, sugar
and oil. Mix with hands to thoroughly distribute oil. Sprinkle
crumble topping over blueberries. Bake until blueberries are bubbling
in center and topping is browned, 40 to 50 minutes.

To serve, spoon crisp into dishes while still warm.

PER SERVING: 247 CAL.; 3G PROT.; 8G TOTAL FAT (1G SAT. FAT); 44G
CARS.; 0 CHOL.; 23MG SOD.; 4G FIBER.

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 27, 1999.

Recipe by: Vegetarian Times, July 1998, page 63

Converted by MM_Buster v2.0l.