Optimum Customers: Your Newsday access has been extended until Oct 1st. Enroll now to continue your access.

LEARN MORE
TODAY'S PAPER
60° Good Evening
60° Good Evening
LifestyleColumnistsMarge Perry

3 Simple fruit dessert recipes

Peaches and blueberries are cooked under a crisp

Peaches and blueberries are cooked under a crisp topping made with butter, flour, sugar and oats. Photo Credit: Marge Perry

Individual Peach-Blueberry Crisps

Filling:

1 egg

4 cups thinly sliced peaches (about 5 medium peaches)

2 cups blueberries

1/4 cup sugar

1/4 cup flour

Pinch cinnamon

Topping:

1/2 cup flour

1/3 cup sugar

1/4 cup oats

1/4 teaspoon salt

5 tablespoons cold butter, cut in bits

1. Preheat the oven to 375 degrees. Coat 6 ramekins with cooking spray.

2. Lightly beat the egg in a large bowl; add the fruit and toss well. Stir in the sugar, flour and cinnamon; spoon into the ramekins.

3. Make the topping: combine the flour, sugar, oats and salt; work the butter in using your fingertips or a pastry fork until it resembles coarse sand. Sprinkle evenly over the fruit. Place the ramekins on a baking sheet and bake in the center of the oven until the filling bubbles and the top is brown, about 45 minutes. Makes 6 servings.

Nutritional analysis for each serving: 298 calories, 4 g protein, 49 g carbohydrates, 3 g fiber, 11 g fat, 6 g saturated fat, 111 mg sodium

------

Minted Coconut Fruit Salad with Honey Lime Syrup

1/3 cup coconut flakes

3 tablespoons honey

2 tablespoons lime juice

2 tablespoons fresh mint leaves, chopped (plus more for garnish)

3 nectarines, cut in thin wedges

2 kiwi, peeled and sliced

1 pint strawberries, quartered lengthwise

1 cup blackberries

1 cup blueberries

1. Place the coconut in a skillet over medium heat and cook, stirring, until the coconut is lightly browned. Remove from the heat and transfer the coconut to a bowl to cool. Add the honey, lime juice and mint to the warm skillet and stir, allowing the residual heat to help dissolve the honey.

2. Combine the fruit in a large bowl; toss with the syrup. Stir in the coconut. Garnish with additional mint leaves if desired. Makes 4 servings.

Nutritional analysis for each serving: 211 calories, 3 g protein, 47 g carbohydrates, 7 g fiber, 4 g fat, 2 g saturated fat, 24 mg sodium

------

Berry Galette

1 7.5-ounce rolled ready-to-bake pie crust

3 cups blackberries

1 cup sliced strawberries

1/2 cup sugar

3 tablespoons flour

1 egg, lightly beaten

1. Preheat oven to 425 degrees. Coat a large baking sheet pan with cooking spray.

2. On a lightly floured surface, roll out the dough to a 12- to 13-inch circle and transfer to the pan.

3. Toss the fruit, sugar and flour together and spread out onto the dough, leaving a 3-inch perimeter clear all the way around. Fold that border up and over the fruit, pleating it as you go. Brush the crust with the egg.

4. Bake 22-25 minutes, until the crust sounds hollow when tapped. Allow to cool before cutting into wedges. Makes 6 servings.

Nutritional analysis for each serving: 278 calories, 4 g protein, 45 g carbohydrates, 4 g fiber, 11 g fat, 4 g saturated fat, 200 mg sodium

TIP: Blackberries, blueberries and strawberries can be used interchangeably in these recipes, as can plums, nectarines and peaches.

More Lifestyle

Important message for Optimum customers

Your Newsday digital access is changing as of 10/1

You recently received an email from Optimum’s parent company, Altice USA, informing you that Altice will no longer offer free Newsday digital access with Optimum's online service. Through an exclusive trial offer for Optimum customers, Newsday is pleased to extend your digital access at no cost until the end of the year.

I understand, no thanks