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MAPLE PEACH CRUMBLE

 This classic peach crumble with crunchy oatmeal topping is sweetened with maple syrup and spiced with cinnamon for the perfect comforting weeknight dessert. Serve warm with a dollop of sweetened whipped cream or vanilla ice cream and everyone will be asking for a seconding helping!

Makes 8 servings

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tip

 To easily peel peaches, score the bottom with an “X” and blanch in boiling water for 30 to 60 seconds or until skins start to loosen. With slotted spoon, transfer to a bowl of ice water and slip off skins.

Ingredients

Filling:
6 cups peeled and sliced ripe Ontario peaches 1.5 L
3 tbsp brown sugar 45 mL
3 tbsp maple syrup 45 mL
2 tbsp lemon juice 30 mL
2 tbsp cornstarch 30 mL
2 tbsp unsalted butter, melted 30 mL
1 tsp ground cinnamon 5 mL
1 tsp vanilla extract 5 mL
pinch ground nutmeg
Topping:
3/4 cup large flake oats 175 mL
1/3 cup brown sugar 75 mL
1/3 cup slivered almonds 75 mL
1/4 cup all-purpose flour 60 mL
1/4 cup cold unsalted butter, cut into cubes 60 mL
1 tbsp maple syrup 15 mL

Directions

 Filling: Preheat oven to 350ËšF (180ËšC). Toss peach slices with brown sugar, maple syrup, lemon juice, cornstarch, butter, cinnamon, vanilla and nutmeg. Spread into a 9-inch (2 L) square baking dish.

Topping: Stir oats with brown sugar, almonds and flour. Cut butter in with your fingertips until crumbly. Toss in maple syrup. Sprinkle evenly over the peach mixture.

Bake for 60 to 70 minutes or until topping is golden brown and filling is bubbling. Cool slightly before serving.

Nutritional Info

 PER SERVING (1/6th): about 319 cal, 4g pro, 11.5g total fat ( 5.5g sat fat), 59g carb, 4g fibre, 23mg chol, 10mg sodium. % RDI: 20% vitamin A, 17% vitamin C, 4.5% calcium, 9% iron.

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