Yield: 12 servings (serving size: about 1/2 cup crisp and 1/3 cup ice cream)
First, I’m going to start off with a story. Today, was the first day in a while that I haven’t had a soda. Yep, finally trying to cut back. Had a major head ache this morning. On Thursday’s I’ll be attending SAA. Soda Addicts Annoynomous.
Off and on today, I’ve been getting this burning sensation in my left hand and sometimes my other hand. It was really starting to annoy me this evening so I was searching for anything related to burning hands on google. I found that it could be from Shingles, which is caused by a rash. Nope, didn’t have a rash… although there is a nice sun burn on my back right now. Don’t think sunburns are considered rashes?? ?
Then I googled burning hands and the word jalapeno showed up after it. A big ding ding ding went off in my head because the night before I had chopped a jalapeno which was probably one of the strongest that I have ever had before. I had chopped it for this blueberry salsa which tasted nasty, by the way, and REALLY REALLY strong. So strong, that I thought I just had eaten a habenero pepper. Then the burning in my hand started and my mouth was still on fire when I went to bed. It has been off and on all day with my hand and there was some person on a message board who said they had the same trouble that I had. I’m scared to cut into my habenero peppers in my garden now, not knowing what type of side effect that will come. 😉 If your wondering how that relates to soda, it was because I had thought this was a side effect from not having any soda. 😉 Oofda!
This is a very different fruit crisp for me. Normally, I am used to just apple crisps, but this one was really really good. It had a sweet and tart taste to it and I really liked the peaches. I think maybe next time I will try just a peach crisp and see how that turns out. This is one of the best struesel recipes that I have tried in awhile too. It is good topped with light cool whip and not ice cream, which will save you a couple of calories.Print
Peach, Plum, and Apricot Crisp
* 4 1/2 cups sliced peaches
* 2 cups sliced plums
* 2 cups sliced apricots
* 3/4 cup granulated sugar
* 3 tablespoons all-purpose flour
* 1/4 teaspoon grated whole nutmeg
* Cooking spray
* 1 cup old-fashioned rolled oats
* 1/2 cup packed brown sugar
* 3.4 ounces all-purpose flour (about 3/4 cup)
* 1/2 teaspoon salt
* 1/4 cup butter, melted
* 4 cups vanilla low-fat ice cream
1. Combine first 6 ingredients in a large bowl; let stand 15 minutes.
2. Preheat oven to 400°.
3. Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 400° for 35 minutes or until bubbly.
4. Combine oats and next 3 ingredients (through salt) in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit. Bake an additional 15 minutes or until topping is lightly browned and fruit is bubbly. Serve warm with ice cream.
Smart Points: 5 Makes 8 servings
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