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Food Peach Crisp

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TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6-8 servings
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
  • 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

Nutritional Facts

1 serving (1 each) equals 366 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 200 mg sodium, 65 g carbohydrate, 1 g fiber, 2 g protein.

Directions
  1. 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.
  2. 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.
  3. 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.
Originally published as Peach Crisp in Taste of Home February/March 1995, p35
 

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