Peach Crisp: Date Added: 12 Nov 2009
Listed in: Desserts

CRUST

1 Cup all purpose flour
1/2 Cup packed brown sugar
1/4 Tsp salt
1/2 Cup softened butter

FILLING:

3 pints of sliced canned peaches.
1 cup sugar
1/4 cup cornstarch

TOPPING:

1-1/2 cups Rolled Oats
1/2 cup packed brown sugar
1/4 cup flour
5 TBS Butter

Mix together and press into a 9 x 13 baking dish. Bake at 350* for 15 min.

FILLING:

Drain peaches. Reserve liquid into a med. saucepan. Add sugar and cornstarch. NOTE: If you used heavy syrup to can the peaches you need NO additional sugar. While stiring constantly heat the mixture to a boil and boil for about 2 minutes or until it thickens. Take off heat. Add peaches and stir. Pour over crust in 9 x 13 inch pan.

TOPPING:

Mix together until crumbly. Sprinkle on top of peaches. Return to oven at 350* for 20 to 25 minutes or until bubbly and lightly golden on top. P.S. for a slightly different flavor use 1/4 cup margarine and 1/4 cup of cream cheese in the crust.

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