Peach-rhubarb crisp
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (29oz) Peach slices |
| 2 | cups | Rhubarb [unsweetened/frozen |
| & sliced] | ||
| ¼ | cup | Rolled oats [quick cooking] |
| ¼ | cup | Brown sugar [packed] |
| 2 | tablespoons | Flour |
| ¼ | teaspoon | Cinnamon |
| 2 | tablespoons | Butter |
| ¼ | cup | Coconut |
| Vanilla ice cream | ||
| *OR* 3b) Micro-cook, uncovered, on | ||
Directions
1) Drain the peaches reserving ⅓ c of syrup. Then in a 1 qt.
(preferably) glass baking dish, combine the peaches, reserved syrup, and the rhubarb; set aside...
2) In a small mixing bowl, combine the oats, brown sugar, flour, and cinnamon, then cut in the butter `til the mixture resembles coarse crumbs. Stir in the coconut and sprinkle over the fruit...
3a) Bake uncovered, in a 350o oven for 25 to 30 min. or `til fruit is heated through and topping is crisp...
100% power (high) for 8 to 10 min. or `til fruit is heated through, turning baking dish 90o twice during cooking...
4) Serve warm with the vanilla ice cream...