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Moms Favorite White Cake
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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
