Fresh Fall Peach Crisp
Created by kberry on October 18, 2011
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #812
Ingredients
- 4 cups fresh peaches
- 1/4 cup quick-cooking tapioca
- 1/4 cup quick-cooking oats
- 1/2 cup peach juice (reserved from peaches)
- 1 tablespoon flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves, optional
- 1/3 cup melted butter
- 1/2 cup quick-cooking oats
- 3/4 cup brown sugar, packed
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
How to Make
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Step 1: Spray a 9 X 9 inch baking dish.
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Step 2: Drain peaches and reserve 1/2 cup juice.
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Step 3: Freeze left over juice for another use if desired.
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Step 4: Mix peaches with 1/2 cup reserved juice, tapioca and 1/4 cup oats.
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Step 5: Pour into the baking dish and let set for at least 15 minutes
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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.
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Step 7: Bake at 350 degrees for 30 minutes
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Step 8: Cool on wire rack.
Nutritional Facts
- 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