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Fresh Peach Crumble

Source of Recipe

The New Family Cookbook for People with Diabetes - e-mail
Exchanges
Yield: Makes 1 Crumble (8 Servings)

- 6 medium ripe peaches (about 2 pounds total)
- 2 tablespoons almond-flavored liqueur
- 1/2 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- 3/4 cup quick-cooking oats, uncooked
- 1/4 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 3 tablespoons margarine, chilled and cut into small pieces

Preheat the oven to 375 degrees F. Prepare an 8-inch-square
baking dish or deep glass pie pan with butter-flavored
non-stick pan spray.

Peel, pit, and slice the peaches and put them in a large bowl. There should be about 6 cups. Add the liqueur, cinnamon, and nutmeg. Spoon the mixture into the prepared dish.

In a small bowl, combine the oats, flour, and brown sugar.
Cut in the margarine until crumbly; sprinkle over the peaches. Bake 30 minutes, or until the peaches are tender and the topping is golden brown. Serve warm or at room temperature.

One(about 2/3 cup)serving equals: Calories: 161, Fat: 5 g, Cholesterol: 0 mg, Sodium: 54 mg, Carbohydrate: 29 g, Dietary Fiber: 3 g, Sugars: 19 g, Protein: 2 g ++++ Exchanges: Other Carbohydrate: 2, Fat: 1/2