2 1/3 cups sliced peeled fresh or thawed frozen peaches
1 3/4 cups sliced peeled Granny Smith apple
1/4 cup honey
1 tablespoon peach brandy
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Vegetable cooking spray
1/2 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/8 teaspoon salt
3 tablespoons chilled reduced-calorie margarine, cut into small pieces
2 tablespoons pine nuts
How to Make It
Preheat oven to 375°.
Combine first 6 ingredients in a 2-quart casserole coated with cooking spray, and toss well. Combine the flour, brown sugar, and salt in a small bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in pine nuts. Sprinkle flour mixture evenly over peach mixture. Bake at 375° for 30 minutes or until lightly browned and bubbly.
I'm almost sure this is the first desert I made from CL magazine all the way back to 1996. My Recipes wasn't on line then so I didn't review it but I kept it all these years. Tonight I decided to see if it was worth keeping longer. And it was, it was very good especially warm out of the oven with a bit of vanilla ice cream on the side. The downsides were that the flour-base topping was a little mealy - perhaps as a result of using my food processor to pulse the butter in. And it is sort of a PITA to peel peaches. The peach brandy makes the dish. The pine nuts are an interesting part, but one could easily substitute any other nuts on hand. I would make this again, especially when peaches are at their peak in the summer. White peaches could be heavenly.
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