Sunday, July 27, 2008

Peach Streusel Crisp

Recipe adapted from Penzey's

9 good-sized ripe peaches
1/3 Cup Splenda sugar blend
1 tsp. cinnamon
1/4 tsp. vanilla extract
2 TB. flour (for juicy peaches; 1 TB. for firm peaches)

1 stick cold butter (8 TB.)
1 Cup flour
1/3 Cup splenda sugar blend
1 tsp. cinnamon

Preheat oven to 350°. Grease the bottom only of an 8x8 glass pan or medium casserole dish.

Peel and pit the peaches, slice and place in a large bowl. Top with sugar, flour, cinnamon, and vanilla, toss to coat. Set aside while preparing topping.

Make the streusel by cutting the cold butter into a bowl, adding flour, sugar and cinnamon, and rubbing it through your fingers until the streusel is a coarse, sandy/pebbly texture. Put the seasoned peaches into the pan, top generously with the streusel,.

Bake at 350° about 30 minutes, until the streusel is golden brown and the peach juice is starting to bubble up through the topping.