- 6 cups peeled and pitted ripe peaches, cut into 1-inch chunks (thawed and patted dry, if frozen)
- 3 tablespoons SPLENDA® Sugar Blend
- 1 tablespoon orange juice
- 1/2 teaspoon almond extract
- 1/4 teaspoon grated nutmeg
- 2 tablespoons all-purpose flour
- 1/3 cup SPLENDA® Brown Sugar Blend
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 2 tablespoons sliced almonds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup cold trans-free buttery sticks, cut into small pieces
- Preheat oven to 400 degrees F. Coat 2-quart baking dish with non-stick cooking spray.
- Stir together peaches, SPLENDA(R) Sugar Blend, orange juice, almond extract, nutmeg, and 2 tablespoons flour. Spread evenly in prepared dish.
- In food processor, combine SPLENDA(R) Brown Sugar Blend, remaining 1/2 cup flour, oats, almonds, cinnamon, and salt, pulsing to mix. Add trans-free buttery stick pieces and pulse until mixture resembles coarse crumbs. Sprinkle topping over peaches.
- Bake 30 to 35 minutes, or until golden and bubbly. Remove to wire rack to cool 5 to 10 minutes. Serve warm.