Crisp Success

Sunday, February 21st, 2010
After the disaster that was the peach upside down cake I decided to amend two recipes and create this. I was quite pleased with how it turned out - much easier an apple crisp since draining peaches is faster than cutting up 6 apples.
Hope you enjoy!

Peach Crisp
Ingredients:
Peach topping
1 (15 ounce) can unsweetened sliced peaches
1/3 cup packed brown sugar
1 tablespoon margarine, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice

Crumble Topping
3/4 cup brown sugar
1/3 cup margarine
1/2 teaspoon vanilla
1/2 cup whole wheat flour
1 1/4 cups quick-cooking rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Directions:
1. Drain peaches, reserving 2 tablespoons of the juice and cut the peaches in half.
2. In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and the melted margarine.
3. Spread into prepared baking pan and top with peaches.
4. Combine brown sugar, margarine and vanilla till smooth.
5. Add the remaining dry ingredients and mix well.
6. Spread crumble topping over peaches and bake for 30-40 minutes at 350 degrees until crumble topping is crisp.