There is nothing more delicious and welcome on a cold day than a fresh fruit crisp right out of the oven. Right now, when peaches and apples are so abundant, this is a quick and easy way to partake in this year's fruit harvest. I love this recipe because it is so versatile! Start with a base of your favorite fruit, such as apples, peaches, pears, nectarines, cherries or berries. The ease of using a packet of instant oatmeal, possibly something you already have in your cabinet, then adding appropriate spices to jazz it up takes only a few minutes of prep time before the wonderful aroma of bubbling fruit combined with the oatmeal cookie-like topping fills your kitchen. If you don't need a full recipe, the topping can be kept in the refrigerator for up to a week and you can bake individual fruit crisps whenever they're needed. So, remember this simple recipe when you want a special treat just for yourself or invite a couple of friends over for an afternoon tea party.Easy and Quick Peach Crisp
(Makes 3 servings)
2 large ripe peaches, skin removed and sliced (or substitute 2½ cups fruit of your choice)
1 packet low sugar Cinnamon Instant Oatmeal (I use Quaker Weight Control brand)
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch salt
1 tablespoon Splenda granular (or 2 packets)
2 tablespoons cold butter
1. Preheat oven to 350-degrees. Place sliced peaches into a buttered 8-inch x 8-inch glass baking dish or divide peaches into three individual baking dishes; set aside.
2. Into a medium mixing bowl, combine instant oatmeal, spices, salt and Splenda and stir. Using a pastry cutter or two knives, cut butter into oatmeal mixture until it resembles crumbles and the butter is well distributed. Spoon evenly over peaches.
3. Bake in preheated oven for 30-35 minutes. Remove from oven and allow to cool for about 10-15 minutes. Serve warm.
Nutritional Information per serving: 162.6 calories, 20.5 g carbohydrate, 8.5 g total fat, 4.9 g saturated fat, 3.4 g fiber, 3.2 g protein.
Recipe by Kathy Sheehan, copyright 2009
(Makes 3 servings)
2 large ripe peaches, skin removed and sliced (or substitute 2½ cups fruit of your choice)
1 packet low sugar Cinnamon Instant Oatmeal (I use Quaker Weight Control brand)
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch salt
1 tablespoon Splenda granular (or 2 packets)
2 tablespoons cold butter
1. Preheat oven to 350-degrees. Place sliced peaches into a buttered 8-inch x 8-inch glass baking dish or divide peaches into three individual baking dishes; set aside.
2. Into a medium mixing bowl, combine instant oatmeal, spices, salt and Splenda and stir. Using a pastry cutter or two knives, cut butter into oatmeal mixture until it resembles crumbles and the butter is well distributed. Spoon evenly over peaches.
3. Bake in preheated oven for 30-35 minutes. Remove from oven and allow to cool for about 10-15 minutes. Serve warm.
Nutritional Information per serving: 162.6 calories, 20.5 g carbohydrate, 8.5 g total fat, 4.9 g saturated fat, 3.4 g fiber, 3.2 g protein.
Recipe by Kathy Sheehan, copyright 2009
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