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Saturday, August 14, 2010

Peach Crisp

* 1 cup all-purpose flour
* 1/2 cup packed brown sugar
* 1/4 teaspoon salt
* 1/2 cup butter, cubed

* 2 cans (15-1/4 ounces each) sliced peaches
* 1 cup sugar
* 1/4 cup cornstarch

* 1-1/2 cups old-fashioned oats
* 1/2 cup packed brown sugar
* 1/4 cup all-purpose flour
* 5 tablespoons butter, cubed

* In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.
* Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir 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 brown and bubbly.

Yield: 6-8 servings.

1 comment:

marie c. said...


Cannot wait to try the peach crisp recipe. I have company coming and I am sure they will enjoy this.

Thank you.

Marie C.