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Recipe tags: Bake, Fruit, Vegetarian

Desserts

Blueberry Peach Crisp

Recipe from "Cooking for David: A Culinary Dialysis Cookbook" by Sara Colman RD, CDE and Dorothy Gordon BS, RN.
Submitted by DaVita dietitian Sara from California.

Portions: 10

Serving size: 1/10 recipe

Ingredients

• 7 fresh peaches or 4 cups canned peach slices, drained
• 1/2 cup blueberries (fresh or frozen)
• cooking spray
• 1/4 cup white sugar
• 1 tablespoon lemon juice
• 3/4 cup all purpose flour
• 3/4 cup packed brown sugar
• 1/2 cup margarine

Preparation

1. Pit and slice peaches into 3/4-inch slices.
2. Spray 12" x 12" baking dish with cooking spray. Arrange peach slices and blueberries in dish.
3. Sprinkle sugar and lemon juice over the fruit.
4. Mix the flour and brown sugar in a bowl. Using two knives or a pastry blender, cut the margarine into the flour and sugar mixture until it is crumbly. Sprinkle crumbs over the fruit.
5. Bake 375° F for 45 minutes or longer until the fruit is soft and crumbs are browned.
6. Serve warm or at room temperature.

Nutrients per serving

• Calories: 222
• Protein: 1 g
• Carbohydrate: 35 g
• Fat: 9 g
• Cholesterol: 0 mg
• Sodium: 113 mg
• Potassium: 201 mg
• Phosphorus: 22 mg
• Calcium 19 mg
• Fiber 1.7 g

Renal and Renal Diabetic Food Choices

• 1 starch
• 1 fruit medium potassium
• 2 fat

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