Wednesday, April 16, 2008

Peach Crisp

I've always loved peach crisp, especially if it's made with fresh peaches. Canned peaches just are not the same. This is a great dessert to warm up with on a cold night.


  • 4 cups sliced peaches (about 4 medium)
  • 2/3 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup oats
  • 1/3 cup margarine or butter, softened
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground nutmeg


Heat oven to 375 degrees. Arrange peaches in greased square pan, 8x8x2 inches. Mix remaining ingredients; sprinkle over peaches.

Bake until topping is golden brown and peaches are tender, about 30 minutes. Serve warm and if desired, with cream or ice cream. 6 servings.

Recipe from Betty Crocker's Cookbook

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