TLC Cooking "Rustic Peach-Oat Crumble"

Rustic Peach-Oat Crumble

Rustic Peach-Oat Crumble

Prep Time 13 minutes

YIELD Makes 8 (1/2-cup) servings
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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:

DIETARY EXCHANGE:

Learn how to create the perfect cobbler & crisp that will put an exclamation point on any meal.

If you're looking for a dessert, try this recipe for chocolate chip espresso cake by Greg Marsh from Ultimate Cake Off.