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Peach Crisp |
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Serves: 6
Print this Recipe
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 desert is as lovely as it is delicious.
Dianne Esposite
New Middletown, Ohio
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter or margarine
FILLING:
2 (16-ounce) cans sliced peaches
1 cup sugar
1/4 cup cornstarch
TOPPING:
1-1/2 cups rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tablespoons cold butter or margarine
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
Peach Crisp comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!
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