Preheat oven to 350 degrees F.


5 lb peaches cut into 8 wedges (about 12 average size peaches)

1/3 C Splenda powder or other non-sugar substitute

3/4 C plus 1 T combination of whole wheat and white flour (half  wheat/half white is good)

1/2 + 2 T light brown sugar

1/4 tsp kosher salt (or finely ground sea salt)

1/4 C mild intensity olive oil from The Tasteful Olive

1/2 C butter, cut into small pieces

2 C old fashioned oats

1 C almonds, chopped

1/2 C Tasteful Olive's Peach balsamic vinegar*

*Glaze: Place the Balsamic Vinegar into non-stick skillet. Bring to almost boiling, then stir constantly while turning down heat slowly and vinegar reduces down to a syrupy thickness. You will probably end up with about 1/4 C balsamic reduction. Set aside.



Using a large bowl combine the peaches, Splenda and 1 T of flour mixture. Then place in a shallow baking dish, 3 quart size.

Take another bowl and combine brown sugar, olive oil, salt and rest of flour. Press butter into dough with fingers or wide-pronged fork. Fold in oats and almonds. Spoon out or make marbe-size balls from the dough and lay evenly on the peaches.

Bake about 45-55 minutes, until the top is golden and the fruit is tender. Drizzle glaze over top. Enjoy!

recipe by Jeanne Mackay