Published: August 26, 2009Updated: 05:47 September 13, 2012
Peach and Apricot Crisp with Cashew Oat Topping
15 minutes prep time | Serves 6
Ingredients
- 1-1/2 lbs peaches, apricots, and plums (about 5 cups)
- 1/2 c organic butter
- 3/4 c brown sugar
- 1/2 c flour
- 1 c rolled oats
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 c raw cashews, coarsely chopped
Directions:
Preheat oven to 400°.
- Slice and pit the fruit. Place it in a 9-inch-square baking pan as you go.
- In a small saucepan, melt the butter.
- Stir in sugar, flour, oats, salt, cinnamon, and cashews.
- Sprinkle the mixture over the fruit. Bake for approximately 25 minutes, until the top is golden brown and the juices are bubbling.
Per serving: 398 Calories, 5 g Protein, 59 g Carbohydrates, 6 g Fiber, 17 g Total fat (10 g sat, 5 g mono, 1 g poly), 108 mg Sodium, Vitamin A, Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, C, E, Folate, Pantothenic acid, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium
