Before I moved the part of Ontario I currently reside in, I thought I didn’t like peaches. Then I tried one that had literally been grown fifteen minutes from my apartment and I fell in love with this fresh, local autumn delicacy. As the harvest season approaches again, I become giddy with the thought that I can again prepare my favourite peachy dessert: crust-less peach pies.

Ingredients:

2 large or 4 small         Peaches

 

2 tbsp                               Brown sugar

2 tbsp                               Sugar

2 tbsp                               Fat free peach yogurt

1/8 tsp                             Cinnamon

 

3 tbsp                               Rolled oats

2 tbsp                              All-purpose flour

2 tbsp                              Brown sugar

A pinch                           Salt

1-½ tbsp                        Butter

Procedure:

Peel and slice peaches. Place into 4 ramekins.

Combine first group of ingredients in a small bowl. Spoon the mixture over the peaches.

Mix second group of ingredients in a medium bowl. Cut in butter until crumbly. Sprinkle over peaches. Pack down slightly with fingers.

Bake, uncovered, at 350°F for 40 minutes or until golden and bubbly in the middle. Serves 4.

 Nutrition:

Approximately 182 calories and 4.5g of fat per ramekin serving.