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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
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Peach-Toffee Crisp |
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Serves: 6 Print this Recipe5 medium peaches (2 pounds), peeled and sliced (5 cups) or 5 cups frozen (thawed) sliced peaches 2/3 cup quick-cooking oats 1/2 cup packed brown sugar 1/2 cup Original Bisquick® 1/4 cup English toffee bits 1/4 cup firm margarine or butter 1 teaspoon ground cinnamon 1. Heat oven to 375°. Spread peaches in ungreased square pan, 8 x 8 x 2 inches. 2. Mix remaining ingredients until crumbly; sprinkle over peaches. 3. Bake 35 to 40 minutes or until peaches are tender and topping is golden brown. Serve warm. HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 400°. NUTRITION FACTS: 1 Serving:; Calories 270 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 0mg; Sodium 280mg; Carbohydrate 45g (Dietary Fiber 3g); Protein 3g % DAILY VALUE:; Vitamin A 16%; Vitamin C 4%; Calcium 6%; Iron 6% DIET EXCHANGES:; 1 Starch; 2 Fruit; 2 Fat BETTY'S TIP: For awesome Apple-Toffee Crisp, substitute 5 cups sliced peeled all-purpose apples for the peaches. From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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