Peach-oatmeal crisp
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Peeled sliced fresh peaches; (2-1/2 pounds) |
| ½ | cup | Raisins |
| ½ | teaspoon | Ground cinnamon; divided |
| ⅛ | teaspoon | Ground nutmeg |
| 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 |
Directions
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.