Fresh Peach Crumble
Yield: Makes 1 Crumble (8 Servings)
Source: The New Family Cookbook for People with Diabetes


INGREDIENTS

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 cupall-purpose flour
1/3 cup packed light brown sugar
3 tablespoons margarine, chilled and cut into small pieces

DIRECTIONS

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.