Coat a CrockPot insert with nonstick cooking spray.
In a large bowl combine the oats, sugar, brown sugar, baking mix, cinnamon and nutmeg. Stir in the peaches until well coated.
Dump the mixture into the prepared crockpot. Cover and cook on LOW 4 to 6 hours, or until the fruit is tender and bubbly and looks like the juice has caramelized a bit.
To dry the topping, remove the lid about 30 minutes before the end of cooking, trying to avoid letting any of the condensation from the lid to drip onto the crisp.
Serve warm with a little light whipped cream or light ice cream, if desired.
Recipe Notes
Serving size: ½ cup without whipped cream or ice creamClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.10*SmartPoints (Green plan)10*SmartPoints (Blue plan)8*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Low Fat Crock Pot Peach Crisp
Amount Per Serving (1 /2 cup without whipped topping or ice cream)
Calories 236Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 53g18%
Fiber 4g16%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.