I have been searching for a way to make dessert crisps healthy, and I think I found it. The recipe even has butter in it which is a huge plus for me. I stumbled upon this Weight Watcher Recipe for Peach Crumble and it used whole wheat flour and egg white to make the crumble topping. I thought that was kind odd, since most of the apple crisp recipes I’ve ever made, called for butter to make the crumble topping on the top. Use whatever fruit you like for this. Only 4 points plus per serving.
I’m looking forward to Fall and trying this recipe with apples or pumpkin. A tropical crisp even sounds good made with pineapple, mango, or papaya.
Points Plus: 4
Ingredients from Weight Watchers
2 spray(s) cooking spray
3 large peach(es), pitted and sliced
1 cup of blueberries
3 Tbsp packed light brown sugar
6 Tbsp whole wheat flour
6 Tbsp sugar, granulated
1/4 tsp ground cinnamon
1/4 tsp table salt
1 large egg white(s)
4 Tbsp butter, melted
Preheat oven to 375°F. Coat a 9-inch square baking pan with cooking spray.
In a small bowl, gently toss peaches with brown sugar until sugar starts to dissolve; spoon fruit into prepared baking pan.
In another small bowl, sift together flour, granulated sugar, cinnamon and salt; add egg white and combine with your fingers until mixture comes together and starts to crumble. Drop clumps of flour mixture over fruit; drizzle with melted butter.
Bake until fruit just starts to bubble, about 45 minutes. Allow to cool slightly and serve warm. Yields about 2/3 cup per serving.