Hi All,

To make up for my previous, disasterously high carb peach crisp (the one with the cream cheese crust), here is a great lower carb one that I got from Dana Carpender's newsletter (the address...or URL, if you're interested, follows this note). It's from her upcoming book "500 more low-carb recipes". Hope you like it, let me know!
LC regards,
Datahamster

Cooking Low Carb!
http://www.holdthetoast.com/archive/040803.html#4

It's the height of the summer fruit season, so use some! Here's a
recipe
the whole family will love, from the upcoming 500 More Low-Carb
Recipes.

Grandma's Peach Cobbler

Well, except Grandma's was a lot higher carb than this! This is a
charming, old-fashioned dessert.

* 4 cups sliced peaches
* 1/4 cup Splenda
* 1/4 cup polyol
* 1 tablespoon lemon juice
* 8 tablespoons butter, divided
* 1/2 cup almond meal
* 1/2 cup vanilla whey protein powder
* 2 1/2 teaspoons baking powder
* 1 tablespoon Splenda
* 1 teaspoon salt
* 1/2 cup heavy cream

Preheat oven to 375. Spray an 8x8 baking pan with non-stick cooking
spray.

In a mixing bowl, combine the sliced peaches (I use unsweetened, frozen
peach slices -- saves lots of time and trouble, and since they're going
to be cooked, it makes no difference in the final texture), 1/4 cup
Splenda, polyol, and lemon juice. Toss everything together, and spread
evenly in the pan. Dot with 2 tablespoons of the butter.

In another mixing bowl (or heck, go ahead and use the same one if you
like) combine the almond meal, vanilla whey, baking powder, the 1
tablespoon of Splenda, and the salt. Stir together to evenly distribute
ingredients.

Melt the remaining 6 tablespoons of butter. Measure the cream, and stir
the butter into it. Pour into the dry ingredients, and mix with a few
swift strokes of your whisk or a spoon -- you just want to stir enough
to insure that there are no pockets of dry ingredients lurking.

Spread the batter evenly over the peaches, and bake for 30 minutes, or
until the crust is crisp and evenly golden brown. Serve warm.

9 servings, each with: 250 Calories; 17g Fat; 14g Protein; 13g
Carbohydrate; 2g Dietary Fiber; 11 grams usable carb. Carb count does
not include polyol sweetener.

Note: If you can't get polyol sweeteners (maltitol, erythritol, and the
like) locally, you can get them from lots of low carb etailers. My pals
at Carb Smart carry them: http://www.carbsmart.com . I prefer
erythritol
for most uses - it has a very low absorption rate, so you get very few
usable carbs from it, and it's less likely to cause gastro-intestinal
effects, too. You could use all Splenda, instead, but you won't get the
same syrupy, gooey quality to the fruit filling. It'll taste good,
though!

Dana

Sorry, posted this to the wrong thread but thought I'd leave it here for anyone who wants to explore different ideas for crumble toppings.

Here are links to a couple of recipes I found in "sweet treats" "fruit desserts";

a really low-carb peach crisp
no bake apple crisp

These should give you a few ideas for low-carb toppings - a little tweaking to suit your own tastes probably wouldn't hurt a bit!

Glenda

PS - Please keep us posted on your results! The first rhubarb of the season is something I look forward to every year, even now when I don't have fresh from my own garden! That's when you know spring is here to stay and summer's not far behind - ranks right up there with the first local asparagus!!

Did anyone try this with rhubarb yet?

Someone gave me a giant bag of fresh rhubarb today, and I'm dying to make a crisp out of some of it!!!