Double Crust Splenda Peach Cobbler

By ldelmas

Ingredients

• 1 (15 ounce) package refrigerated piecrusts
• 10 cups sliced fresh peaches
• 1 3/4 cups SPLENDA® No Calorie Sweetener, Granulated
• 1/4 cup all-purpose flour
• 1/4 cup pineapple juice
• 2 tablespoons butter
• 1/2 teaspoon almond extract

Preparation

Step 1

DIRECTIONS

Preheat oven to 450 degrees F. Lightly spray an 11- x 7-x 2-inch baking dish with vegetable cooking spray.

Unroll one piecrust round; cut to an 11- x 7- inch rectangle. Place in prepared baking dish. Bake for 10 to 12 minutes or until lightly browned. Set aside.

Combine peaches, SPLENDA® Granulated Sweetener, flour, pineapple juice, butter, and almond extract in a large Dutch oven; bring mixture to a boil. Reduce heat and simmer 10 minutes or until peaches are tender. Cool slightly. Spoon mixture over baked crust.

Unroll remaining piecrust round; cut into 1-inch strips. Arrange in a lattice design over peach filling. Bake 15 additional minutes or until crust is lightly browned. Serve warm.