Peach Crisp
The perfect dessert when peaches are in season. Simple to prepare but absolutely scrumptious.
- Yield
- 6 servings
- Serving size
- 1/6 of recipe
- Rating
- 3.13 of 5 (114 ratings)
Food groups
- Fruit: 3/4 cups
- Grains: 1/2 ounces
Ingredients
- 4 medium peaches (about 4 cups sliced)
- 2 tablespoons margarine
- 3/4 cup quick-cooking oats
- 1/2 cup sugar
- 1/4 cup flour
- 2 teaspoons cinnamon
- 1 teaspoon lemon juice
Directions
- Wash hands with soap and water.
- Preheat the oven to 375 degrees F. Slice the peaches.
- Spread the peach slices on the bottom of a 9x9-inch baking pan.
- Melt the margarine in a saucepan.
- In a small bowl, mix everything but the peaches.
- Stir until the mix is well blended.
- Sprinkle the oat mix on top of the peaches.
- Bake for 20 minutes.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 196.85 |
| Total Fat | 3.83 g |
| Saturated Fat | 0.71 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0.05 mg |
| Carbohydrates | 38.23 g |
| Dietary Fiber | 3.12 g |
| Total Sugars | 25.17 g |
| Added Sugars included | 17 g |
| Protein | 2.81 g |
| Calcium | 20 mg |
| Potassium | 170 mg |
| Sodium | 45.62 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 24 mg |
| Phosphorus | 70 mg |
| Selenium | 7 mg |
| Zinc | 1 mg |
| Vitamin A | 62 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 4 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 8 mcg |
| Folate | 25 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 11 mg |
Notes
Serve the peach crisp either hot or cold. To remove the peach fuzz, you can rub the washed peach gently with a paper towel.
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Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/peach-crisp. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.