Peach Crisp

Serving Size: 6
Prep Time:
Total Time:

A hearty serving of this sweet and tart treat is a mouthwatering way to end one of Mom's meals. With the comforting crust, fruit filling and crunchy topping, this dessert is as lovely as it is delicious.—Dianne Esposite, New Middletown, Ohio

Ingredients

  • 1 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 0.5 cup brown sugar
  • 1.5 cup old-fashioned rolled oats
  • 0.25 cup cornstarch
  • 1 cup sugar
  • 2 Can (15-1/4 ounces each) sliced peaches
  • 0.5 cup butter, cubed
  • 0.25 tsp salt
  • 0.5 cup packed brown sugar
  • 5 Tbsp butter, cubed

Directions

  1. In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.
  2. Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.
  3. Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly.

Yield: 6-8 servings

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