|4 1/2||pounds firm ripe peaches, sliced|
|1/2||cup granulated sugar|
|6|| tablespoons + ¼ cup all-purpose
|1||teaspoon vanilla extract|
|1/4||teaspoon ground cinnamon|
|1/4||teaspoon ground ginger|
|1/2||cup rolled oats|
|1/2||cup light peanut flour (28%)|
|1/3||cup light brown sugar|
|2|| ounces lightly salted cocktail peanuts,
|4|| tablespoons unsalted butter, cut into
- Preheat the oven to 375°F. Coat a 11 x 7-inch baking dish with cooking spray.
- Combine the peaches, blueberries, granulated sugar, 6 tablespoons of the flour, vanilla extract, cinnamon and ginger in a large bowl; mix well and transfer to the prepared baking dish.
- Combine the remaining 1/4 cup flour, oats, peanut flour, brown sugar, peanuts and salt in a bowl. Add the butter and work it in with your fingertips until the mixture forms clumps when pressed. Sprinkle evenly over the fruit.
- Bake in the center of the oven 10 minutes. Loosely top with a piece of aluminum foil and continue baking until the juices are thick and bubbling, about 60-65 minutes. Let cool at least 20 minutes before serving.
Can a dessert this sinfully delicious really have under 250 calories—and actually be good for you? Absolutely, when you make the crisp topping with nutty, nutrient- packed peanut flour and chopped peanuts!
Peanut flour is available for purchase online at www.byrdmill.com
Nutrition for each serving
Calories: 246, Protein: 5g, Carbohydrates: 41g, Fiber: 4g,
Fat: 8g, Saturated Fat: 3g, Cholesterol: 10mg , Sodium: 36mg