Any stone fruit (peaches, cherries, apricots, plums) tastes great in this crisp.
—LILY JULOW LAWRENCEVILLE, GA
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 8 SERVINGS
2/3 cup sliced almonds
1/2 cup all-purpose flour
1/4 cup packed dark brown sugar
3 tablespoons cold butter
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Dash ground nutmeg
8 medium peaches, peeled and sliced
3 tablespoons thawed orange juice concentrate
Reduced-fat vanilla ice cream, optional
1. In a food processor, combine the first seven ingredients. Cover and process until crumbly; set aside.
2. Place peaches in an 11-in. x 7-in. baking dish coated with cooking spray; drizzle with orange juice concentrate. Sprinkle with almond mixture. Bake at 400° for 20-25 minutes or until topping is golden brown. Serve warm with ice cream if desired.
PER SERVING 3/4 cup (calculated without ice cream) equals 193 cal., 9 g fat (3 g sat. fat), 11 mg chol., 33 mg sodium, 28 g carb., 3 g fiber, 4 g pro. Diabetic Exchanges: 2 fat, 1 fruit, 1/2 starch.