Peach-oatmeal crisp

Yield: 9 Servings

Measure Ingredient
6 cups Peeled sliced fresh peaches; (2-1/2 pounds)
½ cup Raisins
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.

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