By Mayo Clinic Staff

Dietitian's tip:

Freestone peaches have pits you can easily remove while clingstone peaches have flesh that clings to the pit. To easily pit and slice peaches for baking, choose freestone peaches, such as Elegant Lady or O-Henry.

Number of servings

Serves 8


    8 ripe peaches, peeled, pitted and sliced
    Juice from 1 lemon
    1/3 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/2 cup whole-wheat (whole-meal) flour
    1/4 cup packed dark brown sugar
    2 tablespoons trans-free margarine, cut into thin slices
    1/4 cup quick cooking oats


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.

Nutritional analysis per serving

Serving size :1 slice

  • Total fat 3 g
  • Calories 140
  • Protein 2 g
  • Cholesterol 0 mg
  • Total carbohydrate 26 g
  • Dietary fiber 3 g
  • Monounsaturated fat 1 g
  • Saturated fat trace
  • Sodium 40 mg
Aug. 01, 2008