Ginger Peach Crumble
Adapted from Moosewood Restaurant Low-Fat Favorites
1 pound frozen unsweetened sliced peaches – thawed
(or 3 cups peeled fresh peaches)
3 tablespoons packed brown sugar
½ teaspoon ground cinnamon
½+ cup crumbled gingersnaps (about 10 gingersnaps)
Low-fat frozen yogurt (optional)
Preheat the oven to 425 degrees.
Evenly distribute the peach slices in the bottom of a 9-inch pie pan or 8-inch square baking dish. Sprinkle the peaches with the brown sugar, cinnamon and lemon juice. Top with the crumbled gingersnaps. Bake for 20-25 minutes until the peaches are bubbling and tender when pierced with a fork.
Serve warm or at room temperature as is or topped with frozen yogurt.
Per serving, with 1/3 cup frozen yogurt: 257 calories, 3.5g fat, 1.2g sat fat, 2.8g fiber, 52g carbohydrate, 6.6g protein