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Recipe: Peach crumble

Recipe: Peach crumble

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

Freestone peaches have pits you can easily remove, while clingstone peaches have flesh that clings to the pit. For this recipe, look for freestone peaches, such as Elegant Lady or O''Henry.


Directions

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.

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 even slices and serve warm.


Ingredients
  • 8 ripe 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)

Exchange Data
Dash
Dairy 
Fats
Fruits
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables 
Diabetes
Fats
Freefoods 
Fruits
Meat 
Milk 
NonStarchyVegetables 
Starches 
Sweets 
HWP
Carbs
Fats
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories152 
Carbohydrate26 g 
Cholesterol0 mg 
Fiber3 g 
Monounsaturatedfat2 g 
Potassium 
Protein3 g 
Saturatedfat0.6 g 
Servingsize1 slice 
Sodium41 mg 
TotalFat4 g 

2014-08-19

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