Blueberry Peach Crisp

Name: Blueberry Peach Crisp
Cook time: 45 min
Yield: 10

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 10

Serving Size: 1/10 recipe

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Ingredients

7 medium peaches
1 cup blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter

Nutrients per serving

Calories 238

Protein 2 g

Carbohydrates 35 g

Fat 10 g

Cholesterol 24 mg

Sodium 76 mg

Potassium 240 mg

Phosphorus 36 mg

Calcium 20 mg

Fiber 2.1 g

Preparation

Preheat oven to 375° F.
Pit and slice peaches into 3/4" slices.
Spray 12" x 9" baking dish with cooking spray. Arrange peach slices and blueberries in dish.
Sprinkle sugar and lemon juice over the fruit.
Mix the flour and brown sugar in a bowl. Using two knives or a pastry blender, cut the butter into the flour and sugar mixture until it is crumbly. Sprinkle crumbs over the fruit.
Bake at for 45 minutes or longer until the fruit is soft and crumbs are browned.
Serve warm or at room temperature.

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Renal and renal diabetic food choices

1 starch
1 fruit, medium potassium
2 fat

Carbohydrate choices

Helpful hints

Assemble crisp and place in oven right before dinner for a hot fruity dessert. Add a spoonful of whipped topping if desired.
Substitute 4 cups drained canned peach slices when fresh peaches are out of season.

Related Tags:

Bake Fruit Lower Protein Vegetarian

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Submitted by:

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

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