1. Preheat the oven to 400 degrees.

2. Lightly spray an 8x8x2-inch baking pan with n onstick cooking spray.

3. Arrange the peaches in the bottom of the dish.

4. Mix together 1 teaspoon sugar substitute, almond extract, and cinnamon; sprinkl e over the peaches and set aside.

5. In a medium mixing bowl, combine the flour, baking powder, salt, and 1 1/2 tablespoons sugar substitute; mix well.

6. Add the oil, egg, and milk to the dry ingredients; mix until smooth.

7. Spread ev enly over the peaches and bake for 25 to 30 minutes or until the top is golden brown.

8. Remove from oven, invert onto a serving plate, and serve.

9. 8 servings/Serving size: 1/2 cup Exchanges: Starch Exchange -- 1 Fruit Exchange -- 1/2 Calories -- 114 Calories from Fat -- 33 Total Fat -- 4g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 110mg Without Added Salt -- 94mg Carbohydrate -- 18g Dietary Fiber -- 1g Sugar s -- 5g Protein -- 3g Copyright © 1998 American Diabetes Association Recipe for Sunday, 8/9/98 For your end-of-summer parties, try a recipe from The Complete Quick Hearty D iabetic Cookbook, one of our newest publications, featuring dozens of simple, y et elegant, recipes that your friends and family will adore.

10. Notes: This is a perfect summer dessert -- fresh peaches over a tender cake cru st.