Ingredients

The following ingredients have 8 Servings
  • 2 1/2 pound(s) firm, ripe fresh peaches, pitted and sliced (no need to peel)
  • 3 tablespoon(s) light brown sugar, packed
  • 1/2 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) cardamom
  • 1/2 teaspoon(s) vanilla extract
  • 1 tablespoon(s) lemon juice
  • CRUMBLE TOPPING:
  • 1/4 cup(s) pecans, chopped
  • 3/4 cup(s) old-fashioned rolled oats (not quick cooking kind)
  • 1/2 cup(s) flour
  • 1/4 cup(s) light brown sugar, packed
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) ground nutmeg (fresh is best- very aromatic!)
  • 1 teaspoon(s) orange zest (optional)
  • 6 tablespoon(s) cold butter or margarine

Instruction

  • Preheat oven to 375 degrees F. Spray a 13 x 9 baking dish with nonstick spray.
  • In a large bowl, toss together peaches, sugar, cinnamon, cardamom, vanilla and lemon juice; pour into prepared dish.
  • In a separate bowl, combine all the crumble ingredients (it should be crumbly in texture.) Spread over top of peaches in an even layer.
  • Bake for 45 minutes or until topping is crunchy and peaches are bubbly. Nutritional Info: per serving (regular version) Calories: 251 Total Fat: 12.2g/ Sat fat: 5.8g Cholesterol: 23mg Sodium: 138mg Total carb: 34g/ Dietary fiber: 3.7g/ Sugars: 20g
  • *** Lower Carb Version-- sub 1.5 T. of Splenda Brown Sugar for the brown sugar in upper part of recipe and 2 T. Splenda Brown Sugar for the brown sugar in the crumble part of the recipe. Also sub Almond flour for regular flour and add 1 T. ground flax seed. Decrease baking time to 40-42 min. Nutritional info: per serving Calories: 263 Total Fat: 15.9g/ Sat Fat: 6.1g Cholesterol: 23mg Sodium: 136mg Total carbs: 27.1g/ Dietary Fiber: 3.7g/ Sugars: 17.6g Protein: 4.8g