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Volume III
May 24, 2013

Weekly Home / Recipe Center

Peach Crisp

Servings: 6

Peach Crisp

A hearty serving of this sweet and tart treat is a mouth-watering way to end a meal. With the comforting crust, fruit filling and crunchy topping, this desert is as lovely as it is delicious. Dianne Esposite New Middletown, Ohio

Serving size: 6
Calories per serving: 704

1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter or margarine
2 (16-ounce) cans sliced peaches
1 cup sugar
1/4 cup cornstarch
1-1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tablespoons cold butter or margarine

In a bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350 degrees for 15 minutes. Meanwhile, drain the peaches and reserve the juice in a medium saucepan set peaches aside. Add the sugar and cornstarch to the saucepan bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Remove from the heat stir in peaches. Pour over crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350 degrees for 25-30 minutes or until golden and bubbly.

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