Low-Fat Peach Crisp

3 – 4 cups fresh peaches, sliced 2 tablespoons cornstarch

2 teaspoons lemon juice 1/2 teaspoon grated lemon rind

1/2 cup granulated sugar 1/2 cup whole wheat pastry flour

1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves

3 tablespoons unsalted butter at room temperature

1/2 cup rolled oats (quick cooking oats will work fine)

Preheat the oven to 375 degrees and lightly toss the peaches in the cornstarch; place the peaches in 8 an inch baking dish that has been lightly sprayed with nonstick cooking spray. Sprinkle lemon juice and lemon rind over the peach/cornstarch mixture.

Mix the sugar, flour, cinnamon, and cloves until well combined; stir in the oats and butter and mix until you have coarse crumbs. Sprinkle this mixture over the peaches and bake for 45 minutes (or until top is golden brown.) Serve with fat free peach or vanilla frozen yogurt.