Monday, April 9, 2012

Diabetic Friendly (no artificial anything) Peach Crisp

I made this as a dessert to share for our Easter dinner and it got rave reviews.  I don't think it hurt that I used peaches I had canned last summer (not in a sugar syrup obviously), fresh from the farmers market.  I'm not sure if store bought canned peaches can be bought without a horrible syrup, so you might want to use frozen peaches or stick to fresh.  One of the comments I got was that the peaches tasted fresh picked!  I guess I got that sealing in the freshness down!  If they were in season, I would have used fresh.

I made a larger batch of this, since it was for a family gathering, but it could be easily halved for a single family (or piggy individual).  Just stick it in a 8x8 baking dish rather than a 9x13.

For the batch I made this weekend, "to taste" on the seasonings meant that I handed the cinnamon to my 2 year old and the nutmeg to my 7 year old and told them both to "just put in a couple shakes", knowing full well that the 7 year old would probably listen and the 2 year old would get excited and just start shaking until I told him to stop!
Diabetic-friendly Peach Crisp
2 quarts canned peaches, drained, or about 7 cups fresh
1 cup quick oats
1/2 cup whole wheat, nut (almond, acorn, etc), or other low-glycemic flour
cinnamon and nutmeg to taste
2/3 cup agave syrup

Preheat oven to 375.  Arrange peaches evenly in the bottom of a 9x13 baking dish and set aside.  In a small mixing bowl, combine oats, flour, cinnamon, and nutmeg.  Stir in agave.  Gently spoon mixture over peaches.  Bake for 20 minutes or until golden.  May be served warm or cold.


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