Monday, September 14, 2009

Peach Crisp

Peach Crisp:
1 cup flour
½ cup brown sugar
¼ tsp salt
½ cup butter

Pat into greased 9 inch square pan. Bake at 350° for 15 minutes.

2 16oz sliced peaches
1 cup sugar
¼ cup cornstarch

Drain peaches; reserve juice in saucepan-add sugar & cornstarch. Bring to a boil stirring constantly for 2 minutes or until thickened. Stir in peaches, pour into crust.

Mix 1 ½ cups quick oats, ½ cups brown sugar, ¼ cup flour, cut into 5 tbsp butter. Mix & sprinkle over filling. Bake at 350° for 25-30 minutes. Serve with vanilla ice cream or whipped cream.

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