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Recipes Desserts Cobblers and Crisps
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| Servings: | 4 |
| Author Notes: | Sixteen million Americans live with Type II diabetes, but many of these people feel they have inadequate accurate information to properly manage their condition. Still others have misguided notions about what diagnoses of diabetes will mean to their life styles and eating habits. Enter Hope Warshaw and Robyn Webb who together have over 20 years experience in solving the challenges of a diabetes lifestyle. Unlike information routinely dispensed before 1994, there are no longer any "forbidden" foods or special diabetic diets. Healthy eating for blood glucose control is really no different from the way all Americans should eat. The authors give a wealth of knowledge about diabetes and what can be done to prevent and control it. |
| Ingredients: |
4 medium peaches, unpeeled and sliced thin
1/2 cup fresh blueberries 2 teaspoons lemon juice 1 cup water 1/3 cup sugar 1 teaspoon cinnamon 1 1/2 tablespoons cornstarch or arrowroot Oat Crumb Topping: 2 tablespoons flour 1/3 cup rolled oats 1/4 cup brown sugar 2 teaspoons cinnamon 3 tablespoons canola oil |
| Instructions: |
Preheat oven to 350° F. Grease a casserole dish with a little oil.
In a sauce pot over medium heat, combine together peaches, blueberries, lemon juice, water, sugar, cinnamon and cornstarch. Cook over medium heat until mixture thickens, about 5-8 minutes. Pour the hot fruit into a casserole dish. In a small bowl, mix together the flour, oats, sugar and cinnamon for the crumb topping. Add the oil and mix well with a fork. Sprinkle the topping over the peaches and bake for 10-15 minute until peaches are bubbly and the crisp topping is lightly browned. Exchanges: 3 1/2 Carbohydrate; 2 Fat |
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