Cranberry Peach Almond Crisp the Editors of Publications International, Ltd.
Cranberry Peach Almond Crisp
Makes 6 servings
|2||bags (16 ounces each) frozen unsweetened peach slices|
|1||cup dried sweetened cranberries|
|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|
- 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.
|Serving Size:||1 cup|
|Calories from Fat||31 %|
|Total Fat||11 g|
|Saturated Fat||5 g|
Check out more recipes for Cobblers & Crisps