Yield: 9 Servings
|6 cups||Peeled sliced fresh peaches; (2-1/2 pounds)|
|½ teaspoon||Ground cinnamon; divided|
|⅛ teaspoon||Ground nutmeg|
|\N \N||Vegetable cooking spray|
|½ cup||Quick-cooking oats; uncooked|
|2 tablespoons||All-purpose flour|
|2 tablespoons||Brown sugar|
|2 tablespoons||Chilled stick margarine, cut into small pieces|
|4½ cup||Vanilla ice milk|
Combine peaches, raisins, ¼ teaspoon cinnamon, and nutmeg in a large bowl; stir well. Spoon into a 2-quart casserole coated with cooking spray; set aside.
Combine oats, remaining ¼ teaspoon cinnamon, flour, and sugar; stir well.
Cut in margarine with a pastry blender until mixture resembles coarse meal; sprinkle evenly over peach mixture.
Bake at 350 deg for 40 minutes or until lightly browned. Yield: 9 servings (serving size: ¾ cup crisp and ½ cup ice milk).
Recipe By : Cooking Light, July/Aug 1993, page 87 Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 23:40:58 +0000 From: Patti McCoy <patti-will-mccoy@...> Serving Ideas : Serve warm with ice milk.