| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
All purpose flour |
| 1/2 |
c |
Brown sugar; (packed) |
| 1/3 |
c |
Old fashiond or quick oats |
| 1/2 |
ts |
Cinnamon; (I use a little more) |
| 1/4 |
c |
Unsalted margarine |
| 1/3 |
c |
Slivered almonds; (I've made it w/o and it is fine; add a little more oats) |
| 1/2 |
c |
Sugar |
| 1 1/2 |
tb |
Cornstarch |
| 1 1/2 |
lb |
Granny Smith apples; peeled and cut into 1/2" slices, (about 4 apples) |
| 1 |
pk |
(1 lb) frozen peaches-slices |
| 1 |
ts |
Fresh lemon juice |
| 1 |
ts |
Grated lemon peel |
| 1/2 |
ts |
Almond extract; (I use the pure almond extract; not the imitation) |
INSTRUCTIONS
This has turned into a favorite at our house. The recipe is from a local
cooking class in Skokie, IL given by Barbara Freedman
Preheat oven to 400degrees. Spray a baking pan with vegetable spray (use a
pan you can take to the table). Mix the sugar and the cornstarch in a bowl.
Add the sliced apples, peaches, lemon juice, lemon peel and extract. Toss
to combine. Transfer the mixture to the baking pan. Place the baking pan on
a baking sheet to avoid spillovers. Bake for one hour.
While baking, prepare the topping. Mix first 4 ingredients in a medium
bowl. Add margarine and rub it into the mixture until it resembles coarse
meal. Mix in the almonds and set the mixture aside. After the fruit bakes
for one hour, sprinkle the topping over the fruit and continue to bake for
10 more minutes. Serve warm
its also good cold and at room temp
Posted to JEWISH-FOOD digest by MUFFYMOM@aol.com on Sep 18, 1998, converted
by MM_Buster v2.0l.
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