Peach-rhubarb crisp

Yield: 8 Servings

Measure Ingredient
1 can (29oz) Peach slices
2 cups Rhubarb [unsweetened/frozen
\N \N & sliced]
¼ cup Rolled oats [quick cooking]
¼ cup Brown sugar [packed]
2 tablespoons Flour
¼ teaspoon Cinnamon
2 tablespoons Butter
¼ cup Coconut
\N \N Vanilla ice cream
\N \N *OR* 3b) Micro-cook, uncovered, on

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...

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