A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of late-summer peaches with this rich-tasting crisp. The nut-studded topping works great with other fruit combinations too.
2 pound Peaches, peeled, pitted and sliced, or frozen slices
1 cup Raspberries fresh or frozen
2 tablespoon Granulated sugar
1 tablespoon Lemon juice
0.6699999999999999 cup Whole Wheat Flour
0.5 cup Old fashioned rolled oats
0.5 cup Packed light brown sugar
1 teaspoon Ground cinnamon
pinch Pinch of salt
1 tablespoon Butter, Cut Into Small Pieces
1 tablespoon Canola oil
3 tablespoon Frozen orange juice concentrate
Nutrition value
264
calories per serving
5 g Fat3 g Protein50 g Carbs3 g FiberOther
Current Totals
5 g Fat
3 g Protein
50 g Carbs
3 g Fiber
MacroNutrients
Carbs
50 g
Protein
3 g
Fiber
3 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
23 mg
Iron
1 mg
Vitamin A
17 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
17 mcg
Vitamin B12
0 mcg
Vitamin C
116 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
19 mg
Manganese
0 mg
Phosphorus
52 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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