Farmers Market Super Healthy Peach "Pie"

I love peaches and I love pie! Peach Pie - both words make me super happy! But I'm trying to watch the calories without minimizing my enjoyment of things I love. So I came up with a healthy way forward with my summer favorite. Using the whole fruit, keeping the vitamin rich skins on the peaches and minimally cooking the fruit maximizes flavor and nutrition as well as making prep easy. We're also using minimal sugar, butter and salt and making a top "crust" only. This “pie” is technically a crumble but I like the word pie better. Since this is so healthy, a dollop of whipped cream on top is not unreasonable ;) I also won’t stop you if you want to add 2 or 3 tablespoons of Bourbon to the filling. If your pie plate is really full, I suggest putting it on a sheet tray lined with tin foil when baking to avoid a bubbled over mess in your oven. Enjoy!

Yield 1 - 9” pie, Prep 10 minutes, Bake 20 minutes

Preheat oven to 400 degrees

Crust/topping:

½ cup rolled oats

½ cup whole wheat flour such as Castle Valley Mill hard wheat

1 teaspoon almond or vanilla extract

Pinch of salt

2 Tablespoons brown sugar

4 Tablespoons butter melted

Mix all ingredients in a small bowl with a fork or spoon until evenly mixed and moist. Set aside.

Filling:

About 4- 5 ripe peaches, washed and pitted

1 Tablespoon brown sugar

Slice each peach into 8 slices. Arrange peaches in pie plate, sprinkle with tablespoon of brown sugar and toss to evenly distribute. Top with oat topping, spread out to cover most of the pie. Press topping gently to make it stick together. Bake for 20 minutes until topping is slightly browned. Allow 15 minutes to cool and set before serving.