Roxy Posted December 11, 2008 Share Posted December 11, 2008 Peach Crisp: 1-cup flour 1/2-cup packed brown sugar 1/4-teaspoon salt 1/2-cup butter FILLING: 2-cans (16 ounces each) 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 flour 5-Tablespoons butter In a bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-inch square-baking pan. Bake at 350 degrees 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 form 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 degrees for 25 - 30 minutes or until golden and bubbly. Quote Link to comment
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