Molly McButter®

Low Fat Peach & Raspberry Crisp

• 3 lbs. (1.3Kg) peaches, peeled, pitted and sliced 1/2" thick

• 1 pint (480mL) fresh raspberries

• 1 Tbsp. (15mL) fresh lemon juice

• 3/4 cup (180mL) sugar

• 3 Tbsp.(45mL) flour

• 1 tsp (5mL) vanilla

• dash salt

• TOPPING:

• 1/2 cup (125mL) rolled oats

• 1/2 cup (125mL) brown sugar, packed

• 1/4 cup (60mL) flour

• 1/4 cup (60mL) Molly McButter® Natural Butter Flavor Sprinkles

• dash of nutmeg, ginger, cinnamon

• 1/4 cup (60mL) butter

1. Cut peaches in half, remove pit and cut into 1/2" (1.25cm) thick slices.

2. Place peach slices in a large bowl and sprinkle with lemon juice.

3. Mix sugar, flour and salt together to blend, add vanilla and sugar mixture to peaches and toss gently to blend all ingredients together.

4. Preheat oven to 375°F (190°C). In a medium bowl, blend rolled oats, brown sugar, flour, spices and Molly McButter® sprinkles.

5. Cut butter into mixture with a pstry blender, fork or fingers until mixture resembles peas.

6. Place peaches in a shallow 2-quart (2L) oven proof dish.

7. Add raspberries, sprinkle oat topping over fruit, covering completely.

8. Bake until crumbs are golden and fruit is tender, about 45 minutes.

9. Garnish with peaches and raspberries.

Nutritional Information Per Serving
Actual Serving Size: 260g (9.2 oz.)

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