Light(er) desserts: Peach Crisp

As much as I would love to make pie-crust or otherwise butter-based fruit cobbler every day, I find that if I make desserts that are made out of better ingredients I can

a) eat more of them and
b) not feel so bad about making them very often.

Enter Peach or Apple or Blueberry or (insert fruit here) Crisp.


Fruit Crisp

2-3 lbs fruit, cut into bite-size pieces
1 c oatmeal
1/4 to 1/3 c brown sugar
1 tsp cinnamon
1/4 stick butter

Place fruit in a 8x8" pan. Mix oatmeal, brown sugar and cinnamon together. Either melt butter or, if you're lazy like me, slice butter thin and throw it on top. Bake at 350 for 40-50 minutes or until fruit is soft (my peaches were rock-hard.)

....and top with Cool-Whip.



Yes, I said it. I'm sorry. At least one person reading this blog has just turned their head away from this post in complete disgust. Cool Whip was an integral part of my childhood and even while watching a very disturbing movie about corn I can't help but notice the Cool Whip was delish.


Lots of love (and lots of dessert, even for breakfast),
lunettes