This Peach Crumble is a quick, delicious and healthy dessert to make.
Serving suggestion: serve with a tablespoon of fat-free yoghurt (or fat-free Cool Whip) on top, along with a few chopped walnuts and a teaspoon of maple syrup drizzled over.
(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)
This recipe uses:
Peach Maple Walnut Crumble
- 1 half-litre jar home canned peaches (pint jar)
- 2 tablespoons walnuts (finely-chopped, or pecans. 20 g)
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons sour cream (fat-free )
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon liquid stevia
- pinch salt (or salt sub. Optional)
- 60 g rolled oats (uncooked. 2/3 cup / 2 oz)
Start heating oven to 180 C (350 F).
Take a baking dish about 3/4 litre (3 cup / 24 oz ) or larger in capacity.
Spray with cooking spray.
Empty jar of peaches in, including juice.
Sprinkle walnuts over top.
Drizzle maple syrup over top.
To make crumble topping, in a bowl, put the lemon juice, sour cream, stevia and (optionally) a pinch of salt sub. Mix to blend, then mix in oats.
Scatter the crumble over the top of the peaches.
Bake for 40 minutes or until bubbling and browned.
Use a baking dish about 3/4 litre (3 cup / 24 oz ) or larger in capacity.
Per 150 g (3/4 cup / 6 oz) :
- 163 calories, 10 mg sodium
- Weight Watchers PointsPlus®: 4 points.
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.