Fresh Fall Peach Crisp
Recipe: #812
October 18, 2011
Categories: Apple, Cherry, Peach, Baby Shower, Christmas, Easter July 4th, Thanksgiving, Oven Bake, more
"Another comfort recipe! For fall months and Holidays this one is the best! Rather you want apple, peach, blueberry, or cherry, this recipe will do it for you! I use a recipe of Vivian's Frozen Peaches for the peach crisp. You can also just use fresh, simple use my recipe for Vivian's Frozen Peaches but don't freeze them. Just let them sit for about 30 minutes before using. Drop a dollop of whipped cream on top or add a dip of ice cream! Adjust seasonings to suit your own taste. I like more nutmeg. (I don't like blueberries so I don't know how that would be.)"
Ingredients
Nutritional
- Serving Size: 1 (191.4 g)
- Calories 394.9
- Total Fat - 21.1 g
- Saturated Fat - 3.6 g
- Cholesterol - 1.5 mg
- Sodium - 189.5 mg
- Total Carbohydrate - 47 g
- Dietary Fiber - 4.8 g
- Sugars - 21 g
- Protein - 7.9 g
- Calcium - 66.5 mg
- Iron - 2.2 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Spray a 9 X 9 inch baking dish.
Step 2
Drain peaches and reserve 1/2 cup juice.
Step 3
Freeze left over juice for another use if desired.
Step 4
Mix peaches with 1/2 cup reserved juice, tapioca and 1/4 cup oats.
Step 5
Pour into the baking dish and let set for at least 15 minutes
Step 6
In the mean time mix the remaining ingredients and sprinkle evenly over the top of the peaches, if the 15 minutes are up.
Step 7
Bake at 350 degrees for 30 minutes
Step 8
Cool on wire rack.
Tips
No special items needed.