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Peachy Banana-Cranberry Crisp

Peachy Banana-Cranberry Crisp

Yields 10 servings

Ingredients

1  large ripe banana, peeled and sliced

1  tablespoon lemon juice

2  packages (16 oz. each) frozen sliced peaches, thawed (reserve liquid)

1/2  cup dried cranberries

1/4  teasoon almond extract

1/4  cup firmly packed brown sugar

2  tablespoons all-purpose flour

1  cup Quaker® Oats (quick or old fashioned, uncooked)

1/3  cup sliced almonds

1/4  cup firmly packed brown sugar

1/4  teaspoon ground cinnamon

4  tablespoons vegetable oil

Instructions

  1. Heat oven to 350°F.
  2. For filling, combine banana and lemon juice in large bowl; mix well. Add peaches, cranberries, almond extract and reserved peach liquid; stir well. Combine brown sugar and flour; add to fruit, and mix until evenly coated. Spoon into 8-inch square glass baking dish.
  3. For topping, combine all ingredients in small bowl; mix well. Sprinkle evenly over fruit in baking dish.
  4. Bake 30 to 35 minutes or until filling is bubbly and topping is golden brown. If desired, serve warm with low-fat vanilla yogurt for breakfast or with frozen yogurt or reduced-fat ice cream for dessert.

Serving Size: 1/10 of recipe

Nutrition Information Per Serving

Calories: 230 

Total Fat: 8 grams

Saturated Fat: 1 grams

Cholesterol: 0 mg

Sodium: 0 mg

Total Carbohydrates: 39 grams

Dietary Fiber: 4 grams

Protein: 3 grams