Peach Crumble
(makes 4 servings)
| 4 | medium ripe peaches, about 1 pound (480 g) total |
| 1 | tablespoon (12 g) granulated sugar |
| 1/4 | teaspoon (1.25 ml) ground nutmeg |
| 2 | tablespoons (18 g) unbleached all-purpose flour |
| 2 | tablespoons (24 g) stone-ground cornmeal |
| 2 | tablespoons (10 g) rolled oats |
| 1 | tablespoon (13 g) light brown sugar |
| 1 | tablespoon (13 g) cold reduced-fat stick margarine, cut into bits |
- Preheat oven to 375°F (190°C), Gas Mark 5.
- Peel peaches, removing the seed and cut into slices. Add lime juice, sugar, and nutmeg. Toss lightly to combine. Transfer mixture to a shallow baking dish.
- To make topping: In a small bowl, combine flour, cornmeal, oats, brown sugar, and lime zest. Sprinkle mixture over the peaches and dot with margarine.
- Bake until topping is nicely browned and fruit juices have begun to bubble, about 25 to 30 minutes. Remove from oven and cool for at least 10 minutes before serving.
| Per serving: | 119 calories (16% calories from fat), 2 g protein, 2 g total fat (0.5 g saturated fat), 25 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 34 mg sodium |
| Diabetic exchanges: | 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit) |
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