6 lg. peaches (about 3 lbs.)
Sugar
All-purpose flour
3 tbsp. light corn oil spread
1/8 tsp. ground cinnamon
About 50 minutes before serving:
1. Preheat oven to 400 degrees F. Peel and thinly slice peaches. In large bowl, toss peaches with 1/4 cup sugar and 2 tablespoons flour. Spoon peach mixture into five 8 ounce ramekins or custard cups.
2. In small bowl, with hand, mix light corn oil spread, cinnamon, 1/3 cup flour and 3 tablespoons sugar until mixture resembles coarse crumbs. Sprinkle flour mixture on peaches.
3. Place ramekins in jelly roll pan for easier handling. Bake peach crisps 25 to 30 minutes until peach mixture is bubbly and crumb topping is golden brown. Serve warm. Makes 5 servings.
