Peach Crisp

If fresh peaches are not in season, you can use 2 cups canned or thawed frozen sliced peaches as a substitute.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 0.0%
  • Fat: 6.9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.8g
  • Carbohydrate: 23.4g
  • Fiber: 1.6g
  • Cholesterol: 15mg
  • Iron: 0.9mg
  • Sodium: 44mg
  • Calcium: 22mg

Ingredients

  • 2 cups peach slices (about 2 medium)
  • 3 tablespoons all-fruit peach spread (such as Simply Fruit)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Cooking spray
  • 3/4 cup regular oats
  • 2 tablespoons chilled butter, cut into small pieces
  • Vanilla low-carb ice cream or frozen whipped topping, thawed (optional)

Preparation

  1. 1. Preheat oven to 475°.
  2. 2. Combine peaches, 1 tablespoon sweetener, and next 4 ingredients. Place in a 2-quart baking dish coated with cooking spray.
  3. 3. Combine 1 tablespoon sweetener, oats, and butter; stir until crumbly. Sprinkle over peach mixture. Bake, uncovered, at 475° for 15 minutes or until golden. Serve warm. Top with ice cream or whipped topping, if desired (ice cream or topping not included in analysis).
  4. carbo rating: 22
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