Fruit Crisp

Organ and tissue transplantation and donation Diet and nutrition Kidney transplantation Diet and meal planning CKD diet
Fruit Crisp, ideal for CKD patients. Low in sodium and fat, with a sweet, comforting taste. A warm, fiber-rich dessert!
Meal Type Breakfast , Brunch , Lunch , Side dish , Snack
Diets High fiber , Low fat , Low phosphorus , Low potassium , Low sodium , Nut free
Ingredients
Yield:
Serves 7
  • 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
Fruit Crisp
Directions
Prep: 30 min, Cook: 30 min, Total: 1 hr
  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.
Nutritional Information
  • Calories 310 
  • Carbohydrates 60.9 g
  • Dietary Fiber 3.9 g
  • Protein 3.9 g
  • Fat 7 g
  • Saturated Fat 3.8 g
  • Sodium 15.6 mg
  • Potassium 296.1 mg
  • Calcium 46.4 mg
  • Phosphorus 99.8 mg
These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
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