CCRH
Peachy Keen Crustless Pie With Crumbled Topping
Aug 16, 2009
(Or Nifty Nectarines...Which Is What I Use)Filling:
4 Cups Nectarines Or Peaches, Quartered And Peeled (About 10 Medium)
1/2 Cup Granulated Splenda
1/2 Teaspoon Nutmeg
2 Tablespoons Half-And-Half (Fat Free)
1 Egg
Crumble Topping:
1 Cup Almond Flour
1/2 Cup Packed Splenda Brown Sugar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Cup (Or Less) Light Butter Or Margarine (1/2 Stick), Softened (Note: I only use 1/8 Cup=1/4 Stick)
Directions:
Pre-heat oven to 425 degrees.
Arrange nectarines or peaches in 8x8 inch pan or dish (lightly sprayed with Pam).
Combine granulated Splenda and 1/2 Teaspoon nutmeg.
Sprinkle over fruit. Beat egg with half-and-half.
Pour over fruit.
Mix all topping ingredients with a fork, until they resemble a course meal.
Sprinkle topping over fruit mixture.
Cover the edge of the crust with a ring of aluminum foil to prevent over-browning.
Bake for 30 minutes.
Remove the foil and continue baking until the top of the pie is golden brown (approximately five to ten minutes).
Cool slightly before cutting.
Serve (while still warm) over some of Eggface's vanilla protein ice cream!
Yummy, yum, yum, yum, yum! Yep, it's that good!
P.S. I adapted this version from one of my mother-in-law's old pie recipes and combined it with a recipe that a friend sent me recently.
