This is a recipe I modified from www.epicurious.com .
Makes one 8" pie size
3 peaches, cut into thin wedges
2 tbsp sugar
1 1/2 tsp lemon juice
1/2 tsp corn starch
1 cup flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
4 heaping forkfuls of Sunweet Baking Light puree (fat free), or other
substance that could mimic a stick of cold butter (sorry I didn't measure
how much I used)
1/4 cup very hot water
Toss peaches with sugar, lemon juice, and cornstarch in a bowl, and then
bake in 8" diameter pie pan for 10 minutes at 425 degrees.
Make topping while peaches bake:
Stir together flour, sugar, baking powder, and salt. Blend in butter
substitute (cold fruit puree) with a fork until mixture resembles coarse
meal. Stir in water until just combined.
Remove peaches from oven and drop spoonfuls of topping over them. Bake in
middle of oven until topping is golden, about 25 minutes. (Topping will
spread as it bakes.)