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| PEACH CRISP | |||||
| Yields 9 servings | |||||
| 2 tbsp. sugar or fructose or heat-stable sugar substitute equal to 2 tbsp. sugar 1-1/2 tbsp. all-purpose flour 1 tsp. ground cinnamon 6 cups peeled and sliced fresh peaches (6-8 medium) or frozen peaches (2-16 oz. bags), thawed 1 tsp. vanilla Topping: 1 cup oats (quick or old fashioned, uncooked) 1/4 cup coarsely chopped walnuts, pecans, or almonds (optional) 2 tbsp sugar or fructose or heat-stable sugar substitute equal to 2 tbsp. sugar 1/4 cup (1/2 stick) margarine, melted 1/2 tsp. ground cinnamon |
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| Preheat oven to 350. Spray a 8-in. square glass baking dish with cooking spray. In large bowl, combine sugar or sweetener, flour and cinnamon; mix well. Add peaches and vanilla; stir until fruit is evenly coated. Spoon into baking dish. Combine topping ingredients in small bowl; mix well. Sprinkkle evenly over fruit. Bake 35-40 minutes or until fruit feels tender when pierced with a sharp knife. Serve warm. | |||||