Gingered Peach Crisp

by Kathy Farrell-Kingsley
Serves: 6

This luscious dessert takes its name from the crumbly mixture that bakes over the fruit into a crisp topping. It can also be made with plums or nectarines.

Ingredients:
4 1/2 pounds ripe peaches, peeled & cut into chunks (about 10 cups)
3 T. sugar
3 T. fresh lemon juice
1/2 tsp. ground ginger
Topping
3 cups Zoe's Granola Cereal Cranberries Currants
3 T. all-purpose flour
1/2 stick (1/4 cup) chilled butter, cut into small pieces

Instructions:
1. Preheat the oven to 350°F. In a large bowl, combine the peaches, sugar, lemon juice, and ginger; sitr to mix well. Spread the mixture evenly into a 13"x9" baking pan.
2. Make the topping: In a food processor, combine the granola and flour; pulse on/off to blend. Add the butter and process on/off until coarse crumbs form.
3. Sprinkle the topping evenly over the fruit mixture. Bake until the fruit is tender and the topping is crisp and lightly browned, 35-40 minutes. Set the pan on a wire rack and let cool. Serve warm or at room temperature.

This recipe is:
Kid Friendly
Low Cholesterol
Low Sodium
Vegetarian

Nutrition Facts (per serving) :
Calories: 370
Fat: 11g
Cholesterol: 20mg
Sodium: 25mg
Carbohydrate: 63g
Fiber: 14g
Protein: 7g
Soy Protein: 3g

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