Ingredients:
6 medium peaches, sliced
6 1/3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3 tablespoons reduced-calorie margarine
1/2 cup nonfat milk
Directions:
Preheat oven to 375 F.
In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches.
Set pan over medium heat and bring to a boil.
Cook until mixture thickens, about 1 minute.
Remove from heat and transfer mixture to an 8-inch square baking pan.
To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt.
Work in margarine with a fork until mixture resembles coarse crumbs.
Add milk and stir until flour mixture is evenly moistened.
Drop 8 tablespoons of topping mixture onto peach mixture.
Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes.
Cut into 8 pieces and serve.
Servings: 8
Time preparation: 18 min.
Time total: 44 min.