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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The 150 Best Slow Cooker Recipes p.224 (reducing sugar in fruit) Ingredients:
550 g peaches (fresh peeled and sliced, or 28 oz. can slices drained) |
2 cups blueberries (thawed if frozen) |
1/4 cup sugar |
2 tbsp. flour |
1/2 tsp. cinnamon |
2 tsp. lemon juice |
1/2 tsp. almond extract (or 2 tbsp. amaretto) |
1/2 cup flour |
1/4 cup sugar |
1 tsp. baking powder |
1 dash salt |
1 tbsp. lemon zest |
3 tbsp. butter |
1/3 cup skim milk |
Directions:
1. Lightly grease stoneware.
2. Combine peaches, blueberries, 1/4 cup sugar, 2 tbsp. flour, cinnamon, lemon juice and almond extract (or Amaretto) in stoneware.
3. Cover and cook on Low for 4 hours or High for 2 hours.
4. In a bowl, combine 1/2 cup flour, 1/4 cup sugar, baking powder, salt and lemon zest.
5. Using fingers or pastry blender, cut butter into dry ingredients until mixture ressembles coarse crumbs.
6. Drizzle crumbs with milk and stir with a fork until a thick batter forms.
7. Drop batter by spoonfuls over the hot fruit.
8. Cover and cook on High for 45 minutes, or until a toothpick inserted in the center comes out clean.
9. Spoon into individual bowls to serve.
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