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Peach crumble

May 19, 2021

Recipe

Peach crumble is a quick and tasty alternative to peach pie.

Serves 8

Freestone peaches have pits you can easily remove, while clingstone peaches have flesh that clings to the pit.

Preheat the oven to 375 F. Lightly coat a 9-inch pie pan with cooking spray.

Arrange peach slices in the prepared pie plate. Sprinkle with lemon juice, cinnamon and nutmeg. Set aside.

In a small bowl, whisk together flour and brown sugar. With your fingers, crumble the margarine into the flour-sugar mixture. Add the uncooked oats and stir to mix evenly. Sprinkle the flour mixture on top of the peaches.

Bake until peaches are soft and the topping is browned, about 30 minutes. Cut into 8 slices and serve warm.

8 ripe freestone peaches, peeled, pitted and sliced
Juice from 1 lemon (about 3 tablespoons)
1/3 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup whole-wheat flour
1/4 cup packed dark brown sugar
2 tablespoons trans-free margarine, cut into thin slices
1/4 cup quick-cooking oats (uncooked)

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 Fats and oils 1 Fruits 1 Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets Vegetables

Diabetes Meal Plan Choices

1 Fats Dairy foods (low-fat or fat-free) 1 Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables 1 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

1/2 Carbohydrates 1 Fats 1 Fruits Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 137 Calories 26 g Total carbohydrate 0 mg Cholesterol 3 g Dietary fiber 2 g Monounsaturated fat Potassium 3 g Protein 0.6 g Saturated fat 1 slice Serving size 41 mg Sodium 4 g Total fat