Peach Crumble

I bought some fresh peaches while in Tybee last weekend and had the perfect recipe in mind for them.  This peach crumble is decadent without being too much.  It is a Weight Watchers recipe that, in the end, doesn't taste healthy.  Don't be fooled though, it's not Grandma's peach cobbler or anything, but is really good.  The 9x9 dish makes 12 small servings.  Feel free to double the recipe if needing to serve a larger crowd.

Cooking spray

3 large peaches (or 5-6 small), pitted and sliced

3 Tbsp. packed light brown sugar

6 Tbsp. whole wheat flower

6 Tbsp. sugar

1/4 tsp. ground cinnamon

1/4 tsp. salt

1 large egg white

4 Tbsp. butter, melted

Preheat oven to 375 degrees.  Coat a 9x9 inch square dish with cooking spray.  In a small bowl, gently toss peaches with brown sugar until sugar starts to dissolve; spoon fruit into prepared baking dish.  In another bowl, sift together flour, sugar, cinnamon, and salt; add egg white and combine with your fingers until mixture starts to crumble (you have to work this for a little bit until it becomes the consistency of beach sand for a sand castle). Evenly distributeflour mixture over the peaches.  Drizzle with melted butter.  Bake until fruit just starts to bubble, about 45 minutes.  Allow to cool slightly and serve warm.  

Yield: 12 servings (Serving size: 1/2 c. = 3 WW Points Plus points)

Serving in ramekins helps with portion size.  Add a little Fat free Cool Whip if you'd like.

Serving size of peach crumble with Cool Whip