Serves: 4
Total Calories: 976.667
Preheat oven to 425°. Butter a 9-inch pie plate. Drain peaches, reserving syrup. Place peaches in pie plate. In a small bowl, combine 1/4 cup of the reserved syrup with almond extract pour over peaches set aside. Discard any remaining syrup.
In a small saucepan over medium heat, melt butter or margarine. Remove from heat. Stir in oats, brown sugar, flour and cinnamon until mixed and crumbly. Sprinkle over peaches. Bake for 20 minutes or until syrup is thickened and top is slightly browned.
Spoon peach crisp into dessert dishes and serve with whipped topping or ice cream. Sprinkle with cinnamon.
This Peach Crisp recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.
