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Blueberry Peach Crisp
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Portions:
10
Serving
Size:
1/10 recipe
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
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
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.
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.
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
Renal and renal diabetic food choices
- 1 starch
- 1 fruit, medium potassium
- 2 fat
Carbohydrate choices
2
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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