Cinnamon-Peach Crisp -- e-w
Source of Recipe
The Complete Diabetes Prevention Plan
Cinnamon-Peach Crisp -- e-w
Yield: 8 servings
- 2 cans (15 ounces each) sliced peaches in juice
- 2-1/2 teaspoons cornstarch
- Sugar substitute equal to 1/4 cup sugar
- 1/4 cup raisins (optional)
Topping Ingredients:
- 1/2 cup old-fashioned (5-minute) oats
- 3 tablespoons toasted wheat germ
- 1/4 cup plus 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons soft-reduced-fat margarine
- 1/2 cup chopped almonds or pecans
Preheat oven to 375 degrees F. Drain the peaches, reserving 1/2 cup of the juice. Place the cornstarch in a 2-quart pot, add a tablespoon of the reserved juice, and stir to dissolve the cornstarch. Stir in the remaining reserved juice. Bring the mixture to a boil over medium-high heat.
Cook and stir for a minute or two, until the juice has thickened. Stir in the sugar substitute, peaches, and if desired, the raisins and heat through.
Coat a 9-inch pie pan with cooking spray and spread the peach mixture evenly in the dish.
To make the topping, place the oats, wheat germ, brown sugar, and cinnamon in a medium bowl and stir to mix well. Add the margarine and stir until the mixture is moist and crumbly. Add a little more margarine if the mixture seems too dry. Stir in the nuts.
Sprinkle the topping over the fruit and bake uncovered for about 20 minutes, until the filling is bubbly around the edges and the topping is golden brown. Let sit for 20 minutes before serving.
1/8 of recipe equals: Calories: 162, Carbohydrate: 28 g, Cholesterol: 0 mg,Fat: 6 g, Saturated Fat: 0.8 g, Fiber: 2.7 g, Protein: 3.8 g, Sodium: 32 mg, Calcium: 37 mg +++EXC: 2 Carbohydrate, 1 Fat +++WWP:3
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