Print
ShareThis
Creamy Cappuccino Frozen Dessert
With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.
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
