Wednesday, September 18, 2013

Recipe from


Big Book of Diabetic Desserts 145x 145

Southern Peach and Blackberry Crumble

A perfect ending to a summer supper or brunch, this homey dessert showcases peaches, blackberries, pecans, and cornmeal, all staples of Southern cuisine.
For this recipe, and for dozens of other Association-approved recipes, purchase The Big Book of Diabetic Desserts from our online store.
Recipe of the Day is sponsored by Domino® Light and C&H® Light
Serves 8; Serving size: 1/2 cup
Prep time: 20 minutes
Cook time: 30 minutes
6 large ripe peaches (about 1 3/4 pounds), peeled, pitted, and sliced or 3 1/2 cups unsweetened frozen sliced peaches, thawed
2 cups fresh blackberries or unsweetened frozen blackberries, unthawed 
2 Tbsp all-purpose flour
1 Tbsp fresh grated lemon zest
1/4 cup light brown sugar
3 Tbsp yellow cornmeal (not cornmeal mix)
1/2 tsp ground cinnamon
3 Tbsp 67% vegetable oil butter-flavored spread, chilled
1/4 cup chopped pecans
  1. Preheat oven to 350° F. Coat an 8 x 8 glass baking dish with cooking spray and set aside.
  2. Combine the peaches, blackberries, flour, and lemon zest in a large bowl and toss to combine. Spoon into prepared dish.
  3. Combine the brown sugar, cornmeal, cinnamon, and butter-flavored spread in a medium bowl.
  4. Blend together using a pastry blender or your fingertips until the butter-flavored spread is uniformly incorporated.
  5. Stir in the pecans. Sprinkle evenly over the peach mixture.
  6. Bake 25 to 30 minutes or until the topping is lightly browned and the fruit is bubbly around the edges. Let stand 10 minutes before serving. Serve warm.
1 1/2 Carbohydrate
1 Fat
Calories: 155
   Calories from Fat: 58
   Total Fat: 6 g
   Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 37 mg
Total Carbohydrate: 24 g
   Dietary Fiber: 4 g
   Sugars: 17 g
Protein: 2 g