Peach-Strawberry Crisp with Pecans

from Chow Bella

Fruit filling:

4 cups sliced peaches (from about 6 peeled peaches)

1 cup quartered strawberries

2 tbsp granulated sugar (preferably unbleached)

2 tbsp all-purpose flour (preferably unbleached)

pinch salt

Topping:

1/4 cup chopped pecans

1/2 cup packed brown sugar

1/2 cup flour

1/2 cup old-fashioned oatmeal

1/4 cup cold butter, diced into small cubes

1/2 tsp ground cinnamon

pinch ground nutmeg

non-stick cooking spray

1. Preheat oven to 375 degrees F. Prepare a medium baking dish by spraying it with non-stick cooking spray

2. In a medium bowl, toss the peaches and strawberries with the sugar, flour, and salt. Add it to the prepared dish.

3. In a small bowl, add all the topping ingredients. Using a fork, a pastry cutter, or your finger tips, cut in the butter until the topping looks moistened. Sprinkle it evenly over the fruit.

4. Bake the crisp for 30 minutes or until the juices are bubbling and the topping is crisp and browned.

• Servings per recipe: 8

• Per serving:

• Calories: 215

• Fat: 8.9 g

• Saturated fat: 3.9 g

• Cholesterol: 15 mg

• Sodium: 63 mg

• Carbohydrates: 33 g

• Fiber: 2.8 g

• Sugar: 20.2 g

• Protein: 3 g