Rustic Peach-Oat Crumble
Prep Time 13 minutes
Makes 8 (1/2-cup) servings
|4||cups frozen sliced peaches, thawed and juices reserved|
|1/4||cup packed dark brown sugar|
|1||to 2 tablespoons water|
|1||tablespoon lemon juice (optional)|
|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|
|1/4||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.
- 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.
|Serving Size:||1/2 cup|
|Calories from Fat||37 %|
|Total Fat||6 g|
|Saturated Fat||4 g|
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