Easy Peach Crisp (Shout out to Jess!)Posted: June 3, 2008
Easy Peach Crisp
6 cups sliced frozen, or canned, drained peaches (I suppose you could also use fresh!?)
1/4 cup sugar
Easy Crisp Topping (recipe follows)
1. Spoon peaches into 2-quart casserole; toss with sugar. Sprinkle Easy Crisp Topping over peaches. Bake at 350° until cobbler is browned and bubbly, 35-45 minutes.
Easy Crisp Topping
Makes about 1 1/4 cups.
1 cup reduced-fat baking mix
1/2 cup quick-cooking oats
1/3 cup packed light brown sugar
1/2 tsp. ground cinnamon
Generous pinch ground nutmeg
4 Tbsp. cold margarine, cut into pieces
1. Combine all ingredients, except margarine, in medium bowl. Cut in margarine until mixture resembles coarse crumbs.
Per serving: Cal 362, % from fat 17, fat 7.2, sat fat 1.4, chol 0.0, sodium 254, protein 3.2, carbs 74.2
From 1001 Low-Fat Recipes