Low-Fat Peach Crisp
A light and fruity dessert featuring sweet peaches topped with a crunchy, cinnamon-spiced crumble, perfect for a healthy, satisfying treat for any summer gathering or family dinner.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Spray a 6 x 8-inch pie pan with nonstick spray.
- Mix peeled and sliced peaches with cornstarch and sugar until the cornstarch is fully incorporated and the mixture is smooth.
- In a food processor or blender, process the topping ingredients (brown sugar, margarine, cinnamon, water) until the mixture is moist and lumpy.
- Spoon the peach mixture into the prepared pie pan and spread evenly.
- Cover the peaches with the prepared topping.
- Bake in the preheated oven for 25 minutes until the topping is golden and the peaches are bubbly.
- Serve warm.
Tips & Substitutions
For a little extra flavor, consider adding a pinch of nutmeg or vanilla extract to the peach mixture. If fresh peaches are not available, canned peaches can be used, but be sure to drain them well. For a gluten-free option, use certified gluten-free oats in the topping mix. This recipe is also versatile; try swapping peaches for apples or berries for a different twist.
Serving Suggestions
Serve this low-fat peach crisp warm, optionally topped with a dollop of low-fat yogurt or a scoop of vanilla ice cream for added creaminess. It pairs beautifully with Lemon Frappe for a refreshing finish. For a complete meal, consider serving alongside a light salad or a scoop of tapioca salad to balance the sweetness of the crisp.
Storage & Reheating
Leftover peach crisp can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30-40 seconds, or warm the entire dish in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. Enjoy it warm for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Peach Crisp contains roughly 176 calories, with 2g protein, 35g carbohydrates, and 4g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches for this recipe?
Yes, frozen peaches can be used, but it's best to thaw and drain them before mixing with cornstarch and sugar to prevent excess moisture in the dish. You may need to adjust the baking time slightly if the peaches are still cold.
How can I make this recipe vegan?
To make this peach crisp vegan, simply replace the margarine with a plant-based butter or coconut oil and use maple syrup or coconut sugar instead of brown sugar. The rest of the ingredients are naturally vegan, making it an easy transition.
What can I serve with peach crisp?
Peach crisp is delicious on its own, but you can elevate the experience by serving it with a scoop of vanilla ice cream or whipped cream. It also pairs well with coffee or tea for a delightful dessert experience after dinner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).