Apple and peach crumble

Yield: 1 Servings

Measure Ingredient
½ cup All purpose flour
½ cup Brown sugar; (packed)
⅓ cup Old fashiond or quick oats
½ teaspoon Cinnamon; (I use a little more)
¼ cup Unsalted margarine
⅓ cup Slivered almonds; (I've made it w/o and it is fine; add a little more oats)
½ cup Sugar
1½ tablespoon Cornstarch
1½ pounds Granny Smith apples; peeled and cut into 1/2\" slices, (about 4 apples)
1 pack (1 lb) frozen peaches-slices
1 teaspoon Fresh lemon juice
1 teaspoon Grated lemon peel
½ teaspoon Almond extract; (I use the pure almond extract; not the imitation)

This has turned into a favorite at our house. The recipe is from a local cooking class in Skokie, IL given by Barbara Freedman Preheat oven to 400degrees. Spray a baking pan with vegetable spray (use a pan you can take to the table). Mix the sugar and the cornstarch in a bowl.

Add the sliced apples, peaches, lemon juice, lemon peel and extract. Toss to combine. Transfer the mixture to the baking pan. Place the baking pan on a baking sheet to avoid spillovers. Bake for one hour.

While baking, prepare the topping. Mix first 4 ingredients in a medium bowl. Add margarine and rub it into the mixture until it resembles coarse meal. Mix in the almonds and set the mixture aside. After the fruit bakes for one hour, sprinkle the topping over the fruit and continue to bake for 10 more minutes. Serve warm

its also good cold and at room temp Posted to JEWISH-FOOD digest by MUFFYMOM@... on Sep 18, 1998, converted by MM_Buster v2.0l.

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