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Sweet-N-Peachy Crisp

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Yields Makes an 8"X8" baking dish (6 - 1/6th of pan servi
  • Calories: 159
  • Fat: 3g
  • Sodium: 105mg
  • Total Carbs: 31g
  • Dietary Fiber: 5g
  • Protein: 3.0g

Filling

  • 4 cups frozen unsweetened peach slices
  • 2 tablespoons agave
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Preheat oven to 350°F. Place first 3 ingredients in a saucepan and bring to a boil. Cook until peaches are completely soft and thawed. Whisk cornstarch and water together and add to the peach mixture, gently stirring until juice is thickened, about 5-6 minutes. Pour peach mixture into 8" X 8" baking dish.

Crumble Topping

  • 1 1/2 cups old-fashioned rolled oats
  • 2 tablespoons Smart Balance light margarine
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 tablespoon agave

In small bowl, mix all topping ingredients together well. Crumble over fruit filling.

Bake peach crisp with crumble topping at 350°F until golden brown, about 30-40 minutes.

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