"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Peach Crisp Recipe

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This recipe for Peach Crisp, by , is from Recipes from the Heart , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susan Burnett

Category:
Category:

Ingredients:  
Ingredients:  
Topping
1 cup cold butter
1 cup brown sugar
1 cup flour
1 cup oatmeal
1/4 tsp baking powder

In a large bowl mix together butter, brown sugar, flour oatmeal and baking powder just until the butter is broken up and ingredients are mixed. Mixture should be crumbly. Set aside.

Filling
1/2 tsp cinnamon
1/4 cup brown sugar
2 T cornstarch
2 30 ounce cans sliced peaches ( I use fresh peaches and use about 8-10)
1 tsp lemon juice.

Directions:
Directions:
In a small bowl mix together cinnamon, brown sugar, and cornstarch. Set aside. In a large bowl combine peaches and lemon juice. Stir in cinnamon and sugar mixture. Place in a 9 x 13 inch pan. Crumble crisp topping on top. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Serve warm or cold, with whipped cream or ice cream.

Number Of Servings:
Number Of Servings:
12 to 15 servings

 

 

 

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