Shelly's Peach Crumb with Caramel Drizzle
2 cups peaches, frozen defrosted, chopped
1/4 teaspoon Cinnamon
1 Tablespoon SF Torani Syrup (I used Caramel)
Topping
1/3 cup Raw Almonds
1/3 cup Steel Cut Oatmeal
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 Tablespoon SF Torani Syrup (I used Caramel)
1 Tablespoon Almond Butter
1 Tablespoon Cold Butter
Caramel Drizzle
15 Sugar Free Caramels (Brach's is one brand that makes them)
1 Tablespoon Vanilla Soy Milk
Mix peaches, SF syrup and cinnamon and fill 4-4 oz. ramekins. Set aside. Whiz almonds in a mini food processor till fine. Add the rest of the ingredients and whiz again till thoroughly mixed.
Sprinkle clumps of the topping equally over each ramekin of peaches. Bake at 350 for 30 minutes or until golden.
Nuke 15 SF caramels and 1 Tablespoon of soy milk till melted. Stir to combine. Drizzle over cooling crumbs. Serve hot or cold.
