INGREDIENTS
4
cups frozen sliced peaches, thawed and juices reserved
1/4
cup packed dark brown sugar
1
tablespoon cornstarch
1
to 2 tablespoons water
1
tablespoon lemon juice (optional)
1
teaspoon vanilla
1/4
teaspoon almond extract
1/2
cup uncooked quick oats
2
tablespoons all-purpose flour
2
tablespoons sugar substitute*
1/2
to 3/4 teaspoon ground cinnamon
1/8
teaspoon salt
1/4
cup (1/2 stick) cold reduced-fat butter, cut into small pieces
Fat-free whipped topping (optional)
*This recipe was tested with sucralose-based sugar substitute.
PREPARATION:
- Preheat oven to 375°F. Spray 9-inch pie plate with nonstick cooking spray; set aside.
- Combine peaches with juices, brown sugar, cornstarch, water, lemon juice, if desired, vanilla and almond extract in medium bowl. Toss until cornstarch is dissolved. Transfer to prepared pie plate.
- Combine oats, flour, sugar substitute, cinnamon and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over peaches.
- Bake 25 minutes or until bubbly at edge. Cool 20 minutes on wire rack. Top each serving with whipped topping, if desired.
This recipe appears in:
Cobblers & Crisps
NUTRITIONAL INFORMATION:
Serving Size:
1/2 cup
Fiber
2 g
Carbohydrate
24 g
Cholesterol
15 mg
Saturated Fat
4 g
Total Fat
6 g
Calories from Fat
37 %
Calories
146
Protein
2 g
Sodium
41 mg
DIETARY EXCHANGE:
Fruit
1/2
Starch
1
Fat
1
