6 medium peaches, peeled, pitted and sliced
7-1/3 Tbsp. sugar, divided into 1/3 cup and 2 Tbsp.
1 Tbsp. cornstarch
1 tsp. fresh lemon juice
1/2 tsp. ground cinnamon
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. table salt
4 Tbsp. reduced-calorie margarine (softened)
1/2 cup fat-free or 1% low fat milk
2 cups (optional) FF Cool Whip topping or low fat vanilla ice cream
Preheat oven to 375º F.
Coat an 8 inch square baking dish with cooking spray.
In a large saucepan, combine peaches, 1/3 cup of sugar, cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about a minute. Remove pan from heat; transfer mixture to an 8 inch square baking dish.
To make topping, combine flour, remaining 2 tablespoons of sugar, baking powder and salt in a large bowl. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk; stir until flour mixture is evenly moistened.
Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces, top each piece with (optional) ½ cup fat free Cool Whip or low fat vanilla ice cream, serve and enjoy!
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