Fall Peach Balsamic Crisp
Ingredients: Serves:
5 lb. peaches cut into 8 wedges (about 12 average size peaches)
1/3 C Splenda powder or other non-sugar substitute
3/4 C plus 1 T combination of whole wheat and white flour (half wheat/half white is good)
1/2 + 2 T light brown sugar
1/4 tsp kosher salt (or finely ground sea salt)
1/4 C mild intensity olive oil from The Tasteful Olive
1/2 C butter, cut into small pieces
2 C old fashioned oats
1 C almonds, chopped
1/2 C The Tasteful Olive's Peach balsamic vinegar*
Preheat oven to 350 degrees F.
*Glaze: Place the Balsamic Vinegar into non-stick skillet. Bring to almost boiling, then stir constantly while turning down heat slowly and vinegar reduces down to a syrupy thickness. You will probably end up with about 1/4 C balsamic reduction. Set aside.
Using a large bowl combine the peaches, Splenda and 1 T of flour mixture. Then place in a shallow baking dish, 3 quart size.
Take another bowl and combine brown sugar, olive oil, salt and rest of flour. Press butter into dough with fingers or wide-pronged fork. Fold in oats and almonds. Spoon out or make marble-size balls from the dough and lay evenly on the peaches.
Bake about 45-55 minutes, until the top is golden and the fruit is tender. Drizzle glaze over top. Enjoy!
Directions:
Author:
Jeanne Mackay
www.thetastefulolive.com
