Peach Crisp recipe from old WW cookbook

Peaches will eventually be in season, and when they are they'll surely make a wonderful Peach Crisp. But my hubby recently bought peaches from Trader Joes claiming that they are ripe and juicy, but they were not great peaches to eat by hand. In order to use them I decided to bake them up in a peach crisp. It turned out to be a good idea. The peach crisp was yummy with a little light whipped topping on top. Light vanilla ice cream might have even been better. For anyone interested, here is the recipe. I can't calculate the points value because I am not currently doing Weight Watchers. Luckily the book also included full nutrition info. I'll list that after the recipe.

Recipe says it is 6 servings and the per serving info is based on that. For a dessert that may be fine (especially with a little low fat vanilla ice cream), but if you eat it for breakfast, I'd probably count on just 4.

4 peaches (I used large), pitted and sliced (I kept the skins on since the recipe didn't say to peel, and it was just fine)

1 Tbs fresh lemon juice

1 (0.35-ounce package) of sugar substitute, or 1 Tbs sugar

3/4 tsp cinnamon (I used a bit more)

1/4 cup all-purpose flour

1/4 cup old-fashioned rolled oats

1/4 cup packed brown sugar (I used dark)

2 Tbs unsalted butter, cut into small pieces

Preheat oven to 400 F. Arrange the peaches in a 10 X 7 inch oval baking dish (mine was slightly smaller) or an 8-inch pie pan. Add the lemon juice and toss until the fruit is well coated. Mix together the sugar substitute and 1/4 tsp of the cinnamon in a bowl (I used more cinnamon). Sprinkle over the peaches, and toss to combine.

Combine the flour, oatmeal, brown sugar, and the remaining 1/2 tsp of cinnamon (I used more, I love cinnamon) in another bowl. Add the butter bits and rub the mixture with your fingertips to form a crumbly mixture. Sprinkle over the peaches. Bake until browned and bubbling, about 30 mins.

I always warmed it up. I'm not sure how it would be cold.

Per serving: 132 calories, 4 g Total Fat, 3 g Saturated Fat, 11 mg Cholesterol, 5 mg Sodium, 23 g Total Carbohydrate, 2 g Dietary Fiber, 2 g Protein, 18 mg Calcium.