FILLING
2 tablespoons sugar OR fructose OR heat-stable sugar substitute equal to 2 tablespoons sugar
1-1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
6 cups peeled and sliced fresh peaches (6 to 8 medium) OR frozen peaches
(two 16 ounce bags), thawed
1 teaspoon vanilla
TOPPING
1 cup oats (quick or old fashioned, uncooked)
1/4 cup coarsely chopped walnuts, pecans or almonds (optional)
2 tablespoons sugar OR fructose OR heat-stable sugar substitute equal to 2 tablespoons sugar
1/4 cup (1/2 stick) margarine, melted
1/2 teaspoon ground cinnamon
Heat oven to 350 deg F. Spray 8-inch 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. Sprinkle evenly over fruit. Bake 35 to 40 minutes or until fruit feels tender when pierced with a sharp knife. Serve warm.
Makes 9 servings.
Calories…..160…..Fat……6 g…..Sodium……60 mg…..Fiber…..3 g….Carbs…..21 g.
Exchanges 1/2 starch 1 fat, 1 fruit.