PEACH CRISP
From spinach1948 14 years ago
- 40 minutes to make
- Serves 8
A hearty serving of this sweet and tart treat is a mouth-watering way to end a meal. With the comforting crust, fruit filling and crunchy topping, this dessert is as lovly as it is delicious. Adapted from Dianne Esposite's recipe posted in the Taste of Home Feb/Mar 1995 along with the photo.
Ingredients
- Ingredients: shopping list
- 1 cup all-purpose flour shopping list
- ½ cup packed brown sugar shopping list
- ¼ tsp. salt shopping list
- ½ cup butter or margarine shopping list
- Filling: shopping list
- 2 cans ( 15 ½ -oz each ) sliced peaches shopping list
- 1 cup sugar shopping list
- ¼ cup cornstarch shopping list
- Topping: shopping list
- 1 ½ cups rolled oats shopping list
- ½ cup packed brown sugar shopping list
- ¼ cup all-purpose flour shopping list
- 5 Tbs. butter or margarine shopping list
How to make it
- Preheat oven at 350.
- In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-inch square baking pan. Bake at 350 for 15 minutes or until lightly browned.
- Meanwhile, drain the peaches and reserve juice in a medium saucepan. Add the sugar and cornstarch; bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Remove from the heat; stir in peaches.
- Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350 for 25 – 30 minutes or until golden and bubbly. Yield: 8 servings.
- Nutritional Values: 1 serving ( 1 each ) equals 366 calories, Fat: 12g, Cholesterol: 31mg, Sodium: 200mg, Carbohydrate: 65g, Fiber: 1g, Protein: 2g
The Rating
Reviewed by 5 people-
Oh so yummy!!! i'm hungry for these!
cuzpat
in Sikeston loved it
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Very good!!
goodeat
in Benton loved it
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