TLC Cooking "Cranberry Peach Almond Crisp"

Cranberry Peach Almond Crisp

Cranberry Peach Almond Crisp

YIELD Makes 6 servings
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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:

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

This recipe appears in: Cobblers & Crisps

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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