9 Serves
85 Mins
Preheat your oven to 190°C. Place the frozen peaches into an 8-inch square baking dish and allow them to thaw slightly.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
18 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
40 mg / 1,250 mgPotassium
107 mg / 4,700 mgSodium
139 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
11 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
In the baking dish, toss the peaches with the cinnamon and artificial sweetener until evenly coated.
In a separate mixing bowl, combine the all-purpose flour, rolled oats, and salt. Use a pastry blender to cut in the cold butter until the mixture resembles coarse crumbs.
Sprinkle the oat crumble mixture evenly over the peaches in the baking dish.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 25 to 30 minutes until the topping is golden brown and the fruit is bubbling and tender.
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