Post by carnation037 on Jan 13, 2003 1:46:26 GMT -6
Peach and Cranberry Crisp
1 cup flour
1 cup packed brown sugar
1 1/2 cups oats
1 stick softened butter
1 29 oz. can sliced, drained peaches (after draining peaches, slice existing peach slices even thinner)
1 3/4 cups fresh or frozen whole cranberries
1/2 bag ground Pepperidge Farm shortbread cookies
1/2 cup chopped pecans (optional)
3 teaspoons melted butter
Prepare 9x13 pyrex pan with vegetable spray.
Blend flour, sugar, oats, and softened butter with mixer. Spread mixture into the bottom of prepared pan, reserving 3/4 cup for topping.
Place the peaches and cranberries on top of the spread mixture.
Combine reserved 3/4 cup mixture, ground cookies and pecans. Sprinkle the new mixture over the fruit and drizzle melted butter on top.
Bake at 300 degrees for 60 minutes.
Serve warm. Dollop with homemade whipped cream or vanilla yogurt.
Serves 8-10.
1 cup flour
1 cup packed brown sugar
1 1/2 cups oats
1 stick softened butter
1 29 oz. can sliced, drained peaches (after draining peaches, slice existing peach slices even thinner)
1 3/4 cups fresh or frozen whole cranberries
1/2 bag ground Pepperidge Farm shortbread cookies
1/2 cup chopped pecans (optional)
3 teaspoons melted butter
Prepare 9x13 pyrex pan with vegetable spray.
Blend flour, sugar, oats, and softened butter with mixer. Spread mixture into the bottom of prepared pan, reserving 3/4 cup for topping.
Place the peaches and cranberries on top of the spread mixture.
Combine reserved 3/4 cup mixture, ground cookies and pecans. Sprinkle the new mixture over the fruit and drizzle melted butter on top.
Bake at 300 degrees for 60 minutes.
Serve warm. Dollop with homemade whipped cream or vanilla yogurt.
Serves 8-10.