This made a yummy dessert, but peaches are still very expensive where I
live. If you are not concerned with calories you might want to double the
crisp part of the recipe.
Kathleen
* Exported from MasterCook *
Peach Crisp
Recipe By : Healthful cooking, Mary Carroll, Star Tribune 8/20/97
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Amount Measure Ingredient -- Preparation Method
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8 cups peaches -- peeled and sliced
1 tablespoon lemon juice
3/4 cup apple juice -- divided
1 tablespoon arrowroot powder or cornstarch
3/4 cup packed brown sugar -- divided
3/4 cup flour
1/2 teaspoon ground nutmeg
3/4 cup old-fashioned rolled oats, uncooked
1 teaspoon vanilla extract
Combine peaches, lemon juice, 1/2 cup of the apple juice, the arrowroot and
1/2 cup of the cup brown sugar in medium saucepan. Bring to boil over
medium heat. Lower heat and cook, stirring frequently, until fruit begins
to soften, about 5 minutes.
Combine remaining 1/4 cup brown sugar, 1/4 cup apple juice, flour, nutmeg,
oats and vanilla in large bowl.
Place fruit mixture in 9- by 13-inch baking dish coated with nonstick
cooking spray. Top with flour mixture. Bake at 350 degrees 20 minutes, or
until topping is crisp and filling has thickened. Makes 6 to 8 servings.
Each serving contains approximately 2 1/2 fruit exch., 1 bread/starch
exch., 210 calories, 51 gm. carbohydrate, 3 gm. protein, 1 gm. fat, 7 mg.
sodium, no cholesterol and 32 mg. calcium.
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Nutr. Assoc. : 0 0 0 439 0 0 0 976 0
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