Fruity Fall Dessert – Peach and Cranberry Crunch
This Thanksgiving I have been assigned to dessert duty, in addition to my normal lemon meringue pie I wanted to try something new this year. I decided to come up with a dish that was a little more on the healthy side using the new Del Monte Diced Peaches with Cinnamon and Brown Sugar. I didn’t want anything with a crust or frosting, so I started flipping through cookbooks for inspiration. I ended up mixing a few different recipes together and tweaking them a bit to come up with Peach and Cranberry Crunch. I gave it a trial run the other night and thought it turned out great. It was super easy to make and had really good flavor and texture.
The new Del Monte Diced Peaches with Cinnamon and Brown Sugar come in individual sized containers that have 70 calories each. While I used them for baking this time around, I also sampled them straight out of the container and thought they were really good. You could put these in a lunchbox or just keep them around for a snack.
Peach and Cranberry Crunch
- Fruit Filling:
- 5 individual sized containers of Del Monte Diced Peaches with Cinnamon and Brown Sugar – DRAINED
- 1 Cup fresh cranberries – washed
- 2 Tablespoons Sugar
- Crunchy Topping:
- 1/2 cup flour
- 1/3 cup rolled oats
- 1/3 cup packed brown sugar
- 3/4 teaspoon cinnamon
- 3 Tablespoons melted butter
- Whipped Cream or Ice Cream Optional
Preheat over to 375°. Spray an 8×8 or 9×9 inch pan with nonstick spray. In a bowl mix the peaches, cranberries and sugar – toss to coat with the sugar. Pour mixture into baking dish. In the same bowl mix the topping ingredients, mixing gently until crumbly. Sprinkle over fruit mixture. Bake 25-35 minutes until bubbly and golden brown. Serve with whipped cream or ice cream.
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