The buttery, cookielike topping in most crisp recipes is usually a calorie bomb. But chef Dean Rucker uses a whole-grain crumble of whole-wheat flour and rolled oats that's gently sweetened with honey, so you save calories and get almost 5 grams of fiber per serving. Feel free to swap in other fruit options to take advantage of the season's freshest picks.

Ingredients

　　Canola-oil cooking spray

　　1 cup fresh blackberries

　　1 cup fresh peaches, pitted and sliced

　　4 tsp fresh orange juice

　　1/2 tsp vanilla extract

　　3 tbsp whole-wheat flour

　　3 tbsp rolled oats

　　2 tbsp brown sugar

　　4 tsp canola oil

　　2 tsp honey

　　1 tsp cinnamon

　　1/8 tsp nutmeg

　　Heat oven to 375°F. Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.

Nutrition Per Serving

　　5.4 g fat (0.4 g saturated)

　　27.2 g carbs

　　4.7 g fiber

　　2.8 g protein

　　#### Nutritional analysis provided by Self