Sweet-N-Peachy Crisp

Filling:

• 4 cups frozen unsweetened peach slices
• 2 Tablespoons agave
• 1 Tablespoon fresh lemon juice
• 2 Tablespoons water
• 1 Tablespoon cornstarch

Preheat oven to 350° F. Place first 3 ingredients in a saucepan and bring to a boil. Cook until peaches are completely soft and thawed. Whisk cornstarch and water together and add to the peach mixture, gently stirring until juice is thickened, about 5 - 6 minutes. Pour peach mixture into an 8” x 8” baking dish. Crumble Topping:

• 1 1/2 cups old-fashioned rolled oats
• 2 Tablespoons Smart Balance Lite Buttery Spread
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 Tablespoon agave
In a small bowl, mix all topping ingredients together well. Crumble over fruit filling. Bake peach crisp with crumble topping at 350 degrees until golden brown, about 30-40 minutes.