Living 2 Eat |

… from the kitchen of Judy Gay

PEACH CRISP

 Filling

2 tablespoons Splenda

1 teaspoon cinnamon

1 ½ tablespoons all-purpose flour

6 cups sliced fresh peaches or 32 oz. frozen peaches, thawed

            (can substitute half peaches and half blueberries)

1 teaspoon vanilla

Topping

1 cup uncooked oats, quick or old fashioned

¼ cup coarsely chopped walnuts, pecans, or almonds

2 tablespoons Splenda

4 tablespoons margarine, melted

½ teaspoon cinnamon

Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray.

For filling — combine sweetener or sugar, flour and cinnamon in large bowl; mix well. Add peaches and vanilla; stir until fruit is evenly coated. Spoon into baking dish.

For topping — combine all ingredients in medium bowl; mix well. Sprinkle evenly over fruit.

Bake 35 to 40 minutes or until fruit is tender. Serve warm.