September 30, 2020
Peach Melba Granola Crisp
Peaches and raspberries are topped with a crunchy granola topping, baked and served warm
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10Minutes
Prep Time -
40Minutes
Total Time -
6Servings
Ingredients
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PAM® Original No-Stick Cooking Spray
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6 tablespoons firmly packed brown sugar, divided
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3 tablespoons all-purpose flour, divided
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1 bag (16 oz each) frozen sliced peaches without sugar, thawed
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1 cup frozen raspberries, thawed
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1 cup low-fat granola without fruit
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2 tablespoons Fleischmann's® Original Spread-tub, melted
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Reddi-wip® Fat Free Dairy Whipped Topping
Nutrition Information
Peach Melba Granola Crisp
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 28 mg | 3% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 0 | |
| Total Fat | 4 g | 6% |
| Iron | 1 mg | 7% |
| Calories | 191 kcal | 10% |
| Sodium | 52 mg | 2% |
| Protein | 3 g | 5% |
| Saturated Fat | 1 g | 3% |
| Sugars | 25 g | 2% |
| Dietary Fiber | 4 g | 15% |
| Vitamin C | 69 mg | 114% |
| Vitamin A | 724 iu | 14% |
Directions
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Step one
Preheat oven to 350°F. Spray a 1-quart baking dish with cooking spray.
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Step two
Combine 2 tablespoons of the brown sugar and 1 tablespoon of the flour in a medium bowl. Add peaches and raspberries; mix lightly. Spoon into prepared baking dish.
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Step three
Combine the remaining 4 tablespoons (1/4 cup) brown sugar, the remaining 2 tablespoons flour and granola in small bowl. Add Fleischmann’s; mix well. Spoon over fruit.
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Step four
Bake 20 minutes. Cool 10 minutes. Serve warm with Reddi-wip.
Preparation images
Peach Melba Granola Crisp
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