Peach-Plum Crisp
Quick oats and brown sugar topping make this peach-plum cobbler a crispy treat.
[ This recipe is a 50% sugar free recipe ]
Ingredients for fruit portion:
4 Large ripe peaches
5-6 Black or red plums
2 Teaspoons fresh lemon juice
3/4 Cup Splenda®
1 Tablespoon corn starch
Dash cinnamon (optional)
1 Pillsbury Pie Crust
Ingredients for Topping:
2 Tablespoons cold butter
3/4 Cup quick oats
1/4 Cup + 1 Tablespoon brown sugar
1 Tablespoon flour
Dash of cinnamon
To make topping:
Combine all ingredients in a bowl and mix using a pastry cutter, pair of knives or your hands until the texture is grainy. Set aside.
• Into a bowl peel and thinly slice the peaches and plums
• Add lemon juice, Splenda®, corn starch & cinnamon
• Stir together until the fruit is covered with the dry ingredients.
• Place the fruit mixture into a buttered baking dish (approximately 8" x 11")
• On a lightly floured surface, unroll the pie crust and slice into 1" strips. Weave over the top of the filling leaving some space between the strips for venting. Continue weaving until the surface is covered.
• Pour the topping mixture over the strips and spread evenly
•Bake in a 375° pre-heated oven for approximately 25-30 minutes or until the top is a toasty golden brown.
Serve warm with a scoop of sugar free ice cream.
For pictures of this recipe visit Joy of Country Living
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