Peaches and Cream Crumble

This is the baked variety, best served warm- well, I like it after it's cooled off straight out of the fridge, but, I digress...

FOR THE FILLING:

½ cup Peach Jam [or Apricot is ok too]
5  Large Peaches, Pitted And Thinly Sliced [4 cups]
[2 pkg] 8 ounces, Cream Cheese, Softened [ reduced fat cream cheese,works great]
1/2 cup Sour Cream [reduced fat works great]
1/2 cup Sugar
1/4 tsp cinnamon
2 teaspoons Vanilla

FOR THE CRUMB TOPPING:

1/2 cup Flour
1/4 cup Brown Sugar
1 teaspoon Cinnamon
1/2 cup oatmeal
4 TB [1/4 cup] salted Butter, melted [margarine works too]
1. Spray desired baking dish: 9” pie plate or 4-6 1 cup Ramekins, or similar. I like to use 6 8 oz Ramekins for individual servings.

2. Spread equal portions of sliced peaches on bottom of each, then layer with equal amounts of peach jam. 

3. To make the cream layer, put the cream cheese, 1/4 tsp cinnamon, sour cream, sugar and vanilla in a small bowl and beat on high speed until smooth. Spoon cheesecake mixture over peach slices. 

4. For the topping: In a small bowl, combine flour, sugars, oats, 1 tsp cinnamon, and salt. Pour melted butter over all of it and use your fingers to mix everything together until coarse crumbles form. Sprinkle over the top of the cheesecake layer. 

5. Bake at 350 F for 20-30 minutes [regardless of pan size] The key here is that you are wanting to bake until crumble is golden brown. There are no eggs here and nothing in the filling actually requires cooking in order to eat.

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