Description Edit

Dietitian's tip: Freestone peaches have pits you can easily remove while clingstone peaches have flesh that clings to the pit. To easily pit and slice peaches for baking, choose freestone peaches, such as Elegant Lady or O-Henry.

Ingredients Edit

Directions Edit

  1. Preheat the oven to 375°F.
  2. Lightly coat a 9-inch pie pan with cooking spray.
  3. Arrange peach slices in the prepared pie plate.
  4. Sprinkle with lemon juice, cinnamon and nutmeg.
  5. In a small bowl, whisk together flour and brown sugar.
  6. With your fingers, crumble the margarine into the flour-sugar mixture.
  7. Add the oats and stir to mix evenly.
  8. Sprinkle the flour mixture on top of the peaches.
  9. Bake until peaches are soft and the topping is browned, about 30 minutes.
  10. Cut into 8 even slices and serve warm.

Nutritional Information Edit

Per serving (1 slice):

  • Calories 140 | Cholesterol 0 mg | Protein 2 g | Sodium 40 mg | Carbohydrate 26 g | Fiber 3 g | Total fat 3 g | Potassium 253 mg | Saturated fat trace | Calcium 18 mg | Monounsaturated fat 1 g
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