Fruit Crisp Topping
|4||tablespoons butter, melted|
|1/2||cup Sugar In The Raw®|
|1 ¼||cups all-purpose flour|
|1/3||cup ground walnuts|
|1/4||teaspoon ground cinnamon|
Melt butter and cool to room temperature. In a large mixing bowl, combine all dry ingredients. Slowly add cooled, melted butter to dry ingredients, mixing with a fork until mixture becomes a moist and crumbly dough.
Serving Suggestions: Combine 1 ½ cups diced peaches with ½ cup blueberries. Add 2 tablespoons Sugar In The Raw®. Fill an 8" ovenproof pie plate with fruit mixture and top with Fruit Crisp topping. Bake in a preheated 325° oven until fruit juices bubble thick.
Per Serving: 190 calories, 8g fat (4 g saturated fat), 28 g carbohydrate, 3 g protein, 1 g dietary fiber, 40 mg sodium.