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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I love peaches, so I naturally like this! You may want to double the amount of peaches. I actually stock up on fresh peaches from the farm when visitng relatives while they are in season and freeze them - I rarely use canned. I am submitting the original recipe, however as I know many do not have access to peach farms! This crisp has a bottom crust and a crumbly, oat-y topping....Good warm with or without ice cream and cold. Ingredients:
1 cup all-purpose flour |
1/2 cup brown sugar, packed |
1/4 teaspoon salt |
1/2 cup butter or 1/2 cup margarine |
1 (16 ounce) can sliced peaches |
1 cup sugar |
1/4 cup cornstarch |
1 1/2 cups rolled oats |
1/2 cup brown sugar, packed |
1/4 cup all-purpose flour |
5 tablespoons butter or 5 tablespoons margarine |
Directions:
1. In a bowl, combine flour, brown sugar and salt.
2. Cut in butter until crumbly.
3. Pat into a greased 9 square baking pan.
4. Bake at 350 for 15 minutes.
5. Meanwhile, drain the peaches and reserve juice in a medium saucepan.
6. Add the sugar and cornstarch; bring to a boil, stirring constantly.
7. Boil for 2 minutes or until thickened.
8. Remove from the heat; stir in peaches.
9. Pour into the crust.
10. For topping, combine oats, brown sugar and flour.
11. Cut in the butter until crumbly.
12. Sprinkle over filling.
13. Bake at 350 for 25-30 minutes or until golden and bubbly.
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