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September’s recipe is a great late summer dessert and is easily customizable with different fruits: Peach Crisp

Adapted from National Kidney Foundation by Fanny Sung Whelan, MS, RDN, LDN, a member of the Ed Center Advisory Board and a registered dietitian who works with people at all stages of kidney disease.

Prep: 30 min
Cook: 30 min
Total: 1 hr

Ingredients
Makes 7 servings

  • 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

Instructions

  1. Preheat the 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 the 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

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.