Serves: 6
Total Calories: 679
In a bowl, combine 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. Meanwhile, drain the peaches and reserve the juice in a medium saucepan set peaches aside. Add the sugar and cornstarch to the saucepan bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Remove from the heat stir in peaches. Pour over crust. For topping, combine 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.
© Copyright Reiman Publications, 1993-1997
This Peach Crisp recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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