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Heather's Recipes

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Peach crisp

When a recipe ends with "bake until golden brown and bubbly"...I'm in!  Using canned peaches may turn off purists but, trust me, this dish is delish.  Grab these ingredients and go!

For the "crust':

1 cup all-purpose flour

1/2 cup packed brown sugar

1/4 teaspoon salt

1/2 cup butter, cubed

For the "filling":

2 cans sliced peaches

1 cup sugar

1/4 cup cornstarch

For the "topping":

1 1/2 cups old-fashioned oats

1/2 cup packed brown sugar

1/4 cup all purpose flour

5 tablespoons butter, cubed

For the crust, combine the flour, brown sugar and salt in a large bowl.  Cut in  butter until crumbly.  Pat into a greased 9 in. square baking pan.  Bake at 350 for 15 minutes (or until lightly browned).

Meanwhile, drain the peaches and reserve juice in a small-saucepan.  Stir in sugar and cornstarch until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat and stir in the peaches.

Pour mixture into crust.  For the topping, combine oats, brown sugar and flour.  Cut in the butter until crumbly.  Sprinkle over filling.  Bake at 350 for 25-30 minutes or until golden brown and bubbly.

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10/12/2011 5:14AM
Peach crisp
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