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Crumby Peaches
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Filling ingredients
Peaches, fresh, peeled and sliced
or
frozen, sliced, thawed
or
canned, sliced, drained.
2 cups
Light brown sugar 1/4 cup
Corn or Tapioca starch 2 teaspoons
Water
or
liquid from peach can.
1/4 cup
Cinnamon 1/4 teaspoon
Vanilla extract 1/2 teaspoon
Topping ingredients
Rolled oats
or
Rye flour
2 tablespoons
Flour (Wheat, Spelt, or other) 1/4 cup
Light brown sugar 3 tablespoons
Butter, softened 2 tablespoons
Cinnamon 1/8 teaspoon
Chopped nuts (optional) 3 tablespoons

Gently mix filling ingredients and pour into casserole dish.   Mix topping ingredients and spread evenly over filling.   Bake at 350 degrees for 40 minutes or until topping is light brown and crunchy.   We've made this with dark brown sugar, when we were out of the light brown, added extra nuts, and used several combinations of flours without any adverse effects in the outcome.   When using our home-processed frozen peaches, which are quite moist and contain added sugar, we do leave out the water but don't make any adjustment for the extra sugar.   This is just a super-easy, super-tasty recipe.   This recipe serves two very generously, three a little more convervatively, or four modestly.   We usually make a double recipe so there'll be leftovers for late-night-gnoshers.
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