“I don’t want dessert,” said no one ever. Even when you’re trying to keep things light and low-calorie, we know you still have a craving for something sweet. And guess what?! You don’t have to ignore it anymore because Low-Cal Peach Crisp will satisfy your sweet tooth without messing up the progress you’ve made! Just imagine, after eating your healthy, leafy, protein-packed dinner, you sink your teeth into a buttery, crunchy crust that encloses the juiciest peaches and tangiest rhubarb you’ve ever tasted! It’ll bring you joy like no other. Low-Cal Peach Crisp reminds us that it’s important to take care of our bodies, but that doesn’t mean we can’t enjoy every last drop of what we’re eating while we do it!

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  • 1 (20-ounce) bag frozen peaches, thawed
  • 2 (16-ounce) packages frozen sliced rhubarb, thawed
  • 1 1/2 cups granulated sugar
  • 3 tablespoons lemon juice
  • 1 1/4 cups all-purpose flour, divided
  • 1/3 cup quick-cooking oats, uncooked
  • 1/3 cup brown sugar, firmly packed
  • 1/3 cup cold butter, cut into small pieces


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Coat a 13×9-inch baking dish with cooking spray.

Step 3 –In a medium bowl, combine the peaches, the rhubarb, the sugar, and the lemon juice.

Step 4 –Add 1/4 cup of the flour to the fruit mixture and stir to combine.

Step 5 –Pour the fruit mixture into the prepared baking dish.

Step 6 –In a small bowl, combine the oats, the brown sugar, and the remaining flour.

Step 7 –Cut the butter into the oat mixture until it resembles coarse crumbles.

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Step 8 –Evenly sprinkle the oat mixture over the fruit mixture.

Step 9 –Bake the peach crisp until it is bubbly, about 45-50 minutes.

Step 10 –Serve.