Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ripe peaches, peeled, pitted and sliced
- juice from 1 lemon
- ⅓ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup whole wheat (whole-meal) flour
- ¼ cup packed dark brown sugar
- 2 tablespoons trans-free margarine, cut into thin slices
- ¼ cup quick cooking oats
Directions
Preheat the oven to 375°F.
Lightly coat a 9-inch pie pan with cooking spray.
Arrange peach slices in the prepared pie plate.
Sprinkle with lemon juice, cinnamon and nutmeg.
In a small bowl, whisk together flour and brown sugar.
With your fingers, crumble the margarine into the flour-sugar mixture.
Add the oats and stir to mix evenly.
Sprinkle the flour mixture on top of the peaches.
Bake until peaches are soft and the topping is browned, about 30 minutes.
Cut into 8 even slices and serve warm.