There are many varieties of peaches grown in the United States and around the world. White, clingstone, freestone, doughnut, dwarf and nectarines are just some varieties, with yellow peaches being the most widely grown in the U.S. This means we are in the perfect position to make a fruit-forward dessert!
Using peaches in your dessert helps to reduce the overall calories of the dish, while increasing the nutrient content. Peaches are a good source of vitamin C and A, as well as fiber. The whole wheat flour and rolled oats also increase the fiber content of the recipe, helping to keep us full and possibly to reduce our cholesterol, blood sugar and blood pressure. Try this delicious, filling dessert topped with a dollop of ice cream and enjoy.
Preparation time: 15 minutes
Cook time: 30 minutes
Ready in: 45 minute
- 4 cups sliced fresh peaches
- ½ cup whole wheat flour
- ½ cup brown sugar, not packed
- ½ cup cold butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup rolled oats
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange peaches evenly in an 8x8-inch baking dish.
- Mix flour, brown sugar, butter, cinnamon and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
- Bake in the preheated oven until topping is lightly browned, about 30 minutes.
232 Calories, 3g Protein, 12g Fat, 29g Carbohydrates, 3g Fiber, 78mg Sodium
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