In August, peaches continue to be abundant and tempting.
Peaches are not only delicious and beautiful, they also contain the
antioxidant beta-carotene and are a good source of potassium. A peach
crisp is a wonderful way to enjoy peaches baked with rolled oats and
nuts. Since the peaches will be cooked, you can even use those peaches
that are a bit blemished and somewhat over-ripe.
Servings: 8
-->For the filling
3 cups sliced ripe peaches
1 Tbsp lemon juice
1/4 cup Splenda
1 Tbsp whole wheat flour
1 Tbsp almond meal
1 teaspoon cinnamon* (or more to taste)
-->For the topping
3/4 cup rolled oats
1/4 cup almond flour
1 tsp cinnamon* (or more to taste)
1/2 cup almonds
1 Tbsp brown sugar
1 Tbsp Splenda
2 Tbsp butter
1. Preheat oven to 375 degrees F.
2. In a mixing bowl, combine the filling ingredients.
3. Spread the filling in a pie pan or baking pan that has been
lightly coated with a cooking-oil spray.
4. Combine the topping ingredients (you can use the same bowl).
5. Sprinkle the topping over the filling.
6. Bake for 30 minutes until nicely browned. Serve the crisp warm
or cold.
Servings: 8
Nutrition per Serving:
170 Calories, 10g Total fat, 2.5g Saturated fat, 15g Total Carbs,
3g Dietary Fiber, 5g Protein
Serving Suggestion:
* For breakfast, top the crisp with cottage cheese or yogurt.
* For dessert, top with ice cream or whipped cream.
* Adding a bottom crust made with whole wheat flour and/or almond
meal will convert this recipe into a delicious peach pie, but it
will also add carbohydrates and calories. Enjoy a slice of pie on
a day when you are more physically active so your carbohydrate
allowance can handle it.
* Since cinnamon has been found to lower blood glucose levels, add
more cinnamon if you and your family enjoy it. You can also add
some allspice or a pinch of nutmeg.
Peaches are not only delicious and beautiful, they also contain the
antioxidant beta-carotene and are a good source of potassium. A peach
crisp is a wonderful way to enjoy peaches baked with rolled oats and
nuts. Since the peaches will be cooked, you can even use those peaches
that are a bit blemished and somewhat over-ripe.
Servings: 8
-->For the filling
3 cups sliced ripe peaches
1 Tbsp lemon juice
1/4 cup Splenda
1 Tbsp whole wheat flour
1 Tbsp almond meal
1 teaspoon cinnamon* (or more to taste)
-->For the topping
3/4 cup rolled oats
1/4 cup almond flour
1 tsp cinnamon* (or more to taste)
1/2 cup almonds
1 Tbsp brown sugar
1 Tbsp Splenda
2 Tbsp butter
1. Preheat oven to 375 degrees F.
2. In a mixing bowl, combine the filling ingredients.
3. Spread the filling in a pie pan or baking pan that has been
lightly coated with a cooking-oil spray.
4. Combine the topping ingredients (you can use the same bowl).
5. Sprinkle the topping over the filling.
6. Bake for 30 minutes until nicely browned. Serve the crisp warm
or cold.
Servings: 8
Nutrition per Serving:
170 Calories, 10g Total fat, 2.5g Saturated fat, 15g Total Carbs,
3g Dietary Fiber, 5g Protein
Serving Suggestion:
* For breakfast, top the crisp with cottage cheese or yogurt.
* For dessert, top with ice cream or whipped cream.
* Adding a bottom crust made with whole wheat flour and/or almond
meal will convert this recipe into a delicious peach pie, but it
will also add carbohydrates and calories. Enjoy a slice of pie on
a day when you are more physically active so your carbohydrate
allowance can handle it.
* Since cinnamon has been found to lower blood glucose levels, add
more cinnamon if you and your family enjoy it. You can also add
some allspice or a pinch of nutmeg.
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