Monday, August 11, 2008

Easy Cranberry-Peach Crisp

One day last week, when I wondered into my pantry, a can of cranberry sauce caught my eye. Since it is August, and miserably hot, I was not thinking of a holiday meal, but rather, "how old is that can of cranberries?" I picked up the can and read the "use by" date to find out that it would be past its prime this month. Since I had fresh peaches in the refrigerator this dessert recipe came to my mind; so I made it for dinner. It's easy, fast and tastes great with a little vanilla ice cream on top, or not.

This recipe uses half the can of cranberry, so tomorrow I'll share a wonderfully easy jello salad that will finish off the can. My family loves cranberries so I use them year around in our meals, especially in cool and refreshing salads. Blessings...

Recipe:

1-1/2 cups peeled, sliced fresh peaches
8 ounces (1 cup) whole-berry cranberry sauce
1/4 cup packed light brown sugar
1/4 cup all-purpose flour
1/4 cup old-fashioned oats
1/4 teaspoon apple pie spice
2 tablespoons butter, melted

1. Arrange sliced peaches in a buttered 1-quart casserole dish or 9" pie plate. Stir cranberry
sauce with a fork to break the mixture up and spoon over the peaches.
2. Combine brown sugar, flour, oats and apple pie spice in a small bowl. Spoon over fruit.
3. Drizzle the melted butter over the topping.
4. Bake, uncovered, in a 400 degree oven for 20 to 25 minutes or until the peaches are fork
tender and the topping is nicely browned.

Yield: 4 servings
273 calories per serving without ice cream








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