We all know that too much sugar is not good for us, and this is especially true during pregnancy. (see Sweet Sorrow: Why to Part with Sugar During Pregnancy) Foods that are high in sugar and contain few other nutrients are poor choices for the number of calories you are eating. So, try to satisfy your cravings for sweets by eating fruit, and when it comes to desserts, only indulge occasionally and choose foods that are high in fiber and other nutrients. This recipe gets its sweet taste mainly from the fruit with only a little added sugar.
Becca’s Berry Peachy Crisp
- 2 cups fresh berries (blueberries, strawberries, or raspberries)
- 3 peaches or nectarines, peeled and cubed
- 1 tablespoon cornstarch
- 2 tablespoons fresh lemon juice
- 1/2 cup quick-cooking oatmeal
- 1/4 cup whole-wheat flour
- 2 tablespoons firmly packed brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
- 2 tablespoons butter, diced
- 1/4 cup chopped pecans or walnuts (optional)
Directions
1. Preheat oven to 350° F. Spray an eight-inch square baking dish with nonstick cooking spray.
2. Combine the first four ingredients; pour in baking dish and spread.
3. In a small bowl, combine the next five ingredients. Using a pastry blender or two knives, cut in the butter until the mixture is coarsely crumbly.
4. Pour evenly over the fruit mixture. Sprinkle with nuts, if desired. Bake about forty minutes, or until top is golden and the fruit is hot and bubbling. Remove from oven and cool for ten to fifteen minutes; serve warm.
