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February 22, 2013

Peach Crisp

Yeah, OK.  I know.  I'm sorry.

I've been busy over at Sarah Cooks the Books, cooking my way through my massive cookbook collection, and I don't bake too much.  For those of you that are still hanging around, thank you!

Here's an easy peach crisp.  It's going to go up on SCtB next week, but you saw it here first.

Peach Crisp

Serves 5


2 cans drained sliced peaches (I used the low-sugar kind)
1/2 cup all-purpose flour
3/4 cup brown sugar
1/2 cup oats (I used quick oats, but you can use old-fashioned if you'd like)
1 tsp. cinnamon
1 stick softened butter

Preheat the oven to 400°F.

Put the peaches in an 8x8-inch pan.  (The original recipe said to "arrange" the peach slices, but after "arranging" a layer on the bottom of the dish, I just dumped in the rest.

In another bowl, mix together the butter, cinnamon, brown sugar, oats, and flour.  Spread this mixture on top of the peaches.

Bake for about 20 minutes until browned.

Serve warm.