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How to Make Mini-Peach Crisps
We know that fish is a good source of omega-3 fatty acids, which are heart healthy fats. But, this recipe is jammed pack with omega-3 fatty acids from the walnuts and ground flaxseed – these foods are ways to incorporate more omega-3 fatty acids into your diet.
20 min prep time
6servings
1 peach crisp (ramekin)
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Step-By-Step Instructions:
- Preheat the oven to 350 degrees F. Spray six 4-ounce ramekin dishes with cooking spray.
- In a medium pot heat peaches, water and Splenda over medium-high heat. Bring to a boil; reduce heat and simmer for 10 minutes.
- In a small bowl combine 1 Tsp. cornstarch and 1 Tsp. cold water; stir until smooth. Pour into pot with peaches and stir 1 minute.
- In a small bowl, combine Crisp Topping ingredients using hands.
- Pour peach mixture evenly into six ramekin dishes. Evenly divide crisp topping and place on top of each peach ramekin dish.
- Place ramekins on a baking sheet and bake in oven for 25-30 minutes.
Nutrition facts
6 Servings
-
Serving Size
1 peach crisp (ramekin)
- Amount per serving Calories 150
-
Total Fat
8g
- Saturated Fat 1.3g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 30mg
-
Total Carbohydrate
20g
- Dietary Fiber 3g
- Total Sugars 0g
- Added Sugars 0g
- Protein 2g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
frozen peaches (unsweetened (or 4-5 fresh peaches), sliced)
3 cup
water
1/4 cup
low-calorie sugar substitute
1 tbsp
Cornstarch
1 tsp
buttery spread
2 tbsp
low-calorie brown sugar substitute
2 tbsp
old-fashioned rolled oats (gluten-free)
1/3 cup
walnuts (chopped)
1/4 cup
ground flax seed
2 tbsp
ground cinnamon
1/2 tsp
Reviews & Ratings
Recommended
Not recommended