I saw a recipe several years ago in a Southern Living Magazine that really caught my attention. This crumble incorporates two of my very favorites - peaches and blackberries. Since I am a diabetic, I worked with the recipe and came up with this version for us diabetics. Yummy! Of course having a bowl of the fresh fruit is more ideal but hey, sometimes even diabetics need a dessert. This is a perfect recipe for family meals, bring a dish meals, etc. You can share with friends and not be tempted to over indulge!
3 cups fresh peach slices (about 3 medium)
2 cups fresh blackberries*
1 large egg
1 large egg yolk
1 cup Splenda Granulated
3/4 cup white whole-wheat flour
1/2 cup uncooked regular oats
1/4 teaspoon kosher salt
1/2 cup butter, melted
Sugar-free vanilla ice cream for serving, optional
Preheat oven to 375°. Place first 2 ingredients in an 11- x 7-inch (or 2-qt.) baking dish. Stir together egg, egg yolk, and next 4 ingredients with a fork until mixture resembles coarse meal. Sprinkle over fruit; drizzle melted butter over topping. Bake 40 to 45 minutes or until light brown and bubbly. Let stand 10 minutes; serve warm with ice cream.
*Blueberries work well in this recipe if you prefer them to the blackberries.
