The Capital Area Food Bank is dedicated to serving the community not only by gathering and distributing food for the needy, but by making healthy nutrition an important part of the day for those we serve.
We have dieticians and health food experts who share information on making sure nutritious options are available to those who make meals on a tight budget.
Dietitian Jodi Balis makes it her goal to show people just how accessible affordable nutrition and delicious meals can be. As she communicates healthy eating ideas to our partners, she also uses this website to share her know-how.
She answers every type of nutrition topic, so visit often, and send her a question now.
Ingredients
Serves 8
Filling:
6 cups canned peaches in natural juices (4 cans)
1/2 tsp cinnamon
1 tablespoon whole wheat flour
Topping:
1 1/2 cups rolled oats
4 tablespoons butter
1/2 tsp. cinnamon
1/2 cup brown sugar
7 tablespoons whole wheat flour
1/4 tsp. salt
Directions
- Preheat oven to 350 degrees.
- Lightly oil a 9×11 inch pan.
- Drain peaches. Mix peaches, ½ teaspoon cinnamon, and 1 tablespoon whole wheat flour in bowl, set aside.
- Cut butter into small pieces.
- Mix 7 tablespoons flour, oats, butter, ½ teaspoon of cinnamon, and brown sugar in separate bowl.
- Mix with your hands so that butter is distributed throughout the entire mixture. It should have a crumbly texture and all ingredients should be well mixed.
- Add peach filling to greased pan, and sprinkle the oat crumble evenly over top.
- Bake uncovered for 45 minutes or until topping is browned and the juices are bubbling on the sides.
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Follow Jodi on her on Twitter at @TheRedLentil.