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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.
- 8 ripe peaches, peeled, pitted and sliced
- juice from 1 lemon
- ⅓ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup whole wheat (whole-meal) flour
- ¼ cup packed dark brown sugar
- 2 tablespoons trans-free margarine, cut into thin slices
- ¼ cup quick cooking oats
- 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 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.
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