Cranberry Peach Almond Crisp Photo
Cranberry Peach Almond Crisp
Yield: Makes 6 servings
Ingredients:
2
bags (16 ounces each) frozen unsweetened peach slices

1
cup dried sweetened cranberries

1
teaspoon vanilla

1/2
teaspoon almond extract (optional)

1/2
cup uncooked old-fashioned oats

1/3
cup packed dark brown sugar

1/4
cup all-purpose flour

1/2
teaspoon ground cinnamon

1/4
cup cold butter

1/4
cup slivered almonds



 
Preparation:
1.
Preheat oven to 350°F. Thaw peaches in the microwave; do not drain. Transfer fruit to a 9-inch deep-dish pie pan or baking pan. Add cranberries, vanilla and almond extract. Stir gently to thoroughly blend.

2.
In a medium bowl, combine the oats, sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Stir in almonds; sprinkle mixture evenly over peaches.

3.
Bake 40 minutes or until peaches are tender and top is golden brown.



Nutritional Information:
Serving Size: 1 cup
Sodium 88 mg
Protein 4 g
Fiber 5 g
Carbohydrate 53 g
Cholesterol 222 mg
Saturated Fat 5 g
Total Fat 11 g
Calories from Fat 31 %
Calories 321
Dietary Exchange:
Fruit 2.5
Starch 1
Fat 4


This recipe appears in: Cobblers & Crisps

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