Peach Crisp Recipe
Servings: 6
Ingredients
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter cubed
FILLING:
- 2 cans 15-1/4 ounces each sliced peaches (I use fresh peaches)
- 1 cup sugar
- 1/4 cup cornstarch
TOPPING:
- 1-1/2 cups old-fashioned oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 5 tablespoons butter cubed
Instructions
- In a large bowl, combine the 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 or until lightly browned.
- Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.
- Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 6-8 servings.
Notes
Recipe By: Taste of Home February/March 1995
Serving Size: 6
Serving Size: 6
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