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Peach Crisp
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1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine
FILLING:
2 cans (15-1/4 ounces each) sliced peaches
1 cup sugar
1/4 cup cornstarch
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 juice in a medium saucepan. Add the
sugar and cornstarch; bring to a boil, stirring constantly. Boil for 2 minutes or
until thickened. Remove from the heat; stir in peaches. Pour into 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.
Yield: 6-8 servings.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |