Peach and Blueberry Crisp

Usually when one thinks of "crisp," crunchy oats topped with lots of brown sugar come to mind. With that traditional method, comes a high fat and sugar content. This version is will not disappoint the palate, but it is still a dessert, which should be consumed sparingly. I had fresh peaches and blueberries on hand, and why I chose this combination in this recipe. Feel free to use apples, pears with cranberries, or strawberries and mangoes.

Peach and Blueberry Crisp

• 6 cups of fruit
• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 1 TBSP fresh lemon juice

Topping

• 1 1/2 cups rolled oats
• 1/4 cup pure maple syrup*
• 1/2 tsp salt
• 1/4 cup melted butter**

Directions:

1. In a bowl, toss the fruit with spices and lemon juice. Place fruit in a unoiled baking pan (8x8). Bake in a preheated 375 degree oven until the fruit is bubbling, about 25 minutes. 
2. While the fruit bakes, toast the rolled oats on a tray in the oven for 10 minutes, stir them, and toast for another 5-10 minutes until fragrant and beginning to brown. Remove from the oven and set aside to cool. 
3. When the oats cool, whirl 1/2 cup in a blender or food processor until resembles flour. 
4. In a bowl, mix the oat flour with the rest of the toasted oats and the brown sugar and salt. Add the oil and stir until well blended.
5. When the fruit is bubbling, remove the pan from the oven.
6. Spread the oat mixture evenly over the fruit and bake until topping is golden brown, 20-25 minutes.
7. Serve hot, warm, or room temperature. 

*Can substitute xylitol sweetener

**Can substitute coconut oil for vegan version

~Adapted from Moosewood Restaurant Favoites

Low Fat Chocolate Zucchini Bread

When my youngest daughter was small, she would ask for "bikini" bread! My mother was always kind enough to accommdate this small request and enjoyed declious, sweet bread.  Most sweet bread recipes call for a lot of oil, which turns me off in baking this type of bread for my family.  However, because of the addition of applesauce in the recipe, the fat is marginal in this moist dessert.  The chocolate satisfies those cravings for those of us who need a little chocolate from time to time. Enjoy!

Low Fat Chocolate Zucchini Bread

• 3/4 cup sugar
• 3 TBSP vegetable
• 2 large eggs
• 1 cup applesauce
• 2 cups all-purpose flour
• 2 TBSP unsweetened cocoa
• 1 1/4 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 1/2 cups finely shredded zucchini
• 1/2 cup semisweet chocolate chips
• cooking spray

Directions:

1. Preheat oven to 350°
2. Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
3. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating until just moist. Stir in zucchini and chocolate chips. Spoon batter into a 9x5-inch loaf pan coated with cooking spray.  Bake at 350º for 1 hour or until a wooden toothpick inserted in center comes out almost clean.
4. Cool before serving.