Cranberry Peach Almond Crisp

Cranberry Peach Almond Crisp

Cranberry Peach Almond Crisp


Makes 6 servings


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


  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
Calories 321
Calories from Fat 31 %
Total Fat 11 g
Saturated Fat 5 g
Cholesterol 222 mg
Carbohydrate 53 g
Fiber 5 g
Protein 4 g
Sodium 88 mg

Dietary Exchange

Starch 1
Fruit 2.5
Fat 4

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