Fruit Crisp

Appropriate for CKD, Dialysis, Diabetes

Fruit Crisp

Serves 7, 1 peach plus topping per serving


1 can (21 ounces) peaches in their own juice (drained)
1 teaspoon lemon juice
½ cup brown sugar
¼ cup white flour
¾ cup oats
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ stick cold butter, unsalted


  1. Preheat oven to 350 degrees F.
  2. In a buttered muffin tin, put in peaches and sprinkle with lemon juice.
  3. Combine brown sugar, flour, oats, and spices.
  4. Cut in butter until mixture resembles wet sand.
  5. Sprinkle over fruit mixture.
  6. Bake for 25-30 minutes or until browned and bubbly.
  7. Serve warm.

*Consider serving with non-dairy whipped topping and dusted with cinnamon.


Calories 139, protein 2 g, total fat 4 g, carbohydrates 25 g, sodium 6 mg, potassium 139 mg, phosphorus 55 mg

This recipe was submitted by Denon Stacy, MS, RD, LD.