| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Desserts |
9 |
Servings |
INGREDIENTS
| 6 |
c |
Peeled sliced fresh peaches; (2-1/2 pounds) |
| 1/2 |
c |
Raisins |
| 1/2 |
ts |
Ground cinnamon; divided |
| 1/8 |
ts |
Ground nutmeg |
|
|
Vegetable cooking spray |
| 1/2 |
c |
Quick-cooking oats; uncooked |
| 2 |
tb |
All-purpose flour |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Chilled stick margarine, cut into small pieces |
| 4 1/2 |
c |
Vanilla ice milk |
INSTRUCTIONS
Combine peaches, raisins, 1/4 teaspoon cinnamon, and nutmeg in a large
bowl; stir well. Spoon into a 2-quart casserole coated with cooking spray;
set aside.
Combine oats, remaining 1/4 teaspoon cinnamon, flour, and sugar; stir well.
Cut in margarine with a pastry blender until mixture resembles coarse meal;
sprinkle evenly over peach mixture.
Bake at 350 deg for 40 minutes or until lightly browned. Yield: 9 servings
(serving size: 3/4 cup crisp and 1/2 cup ice milk).
Recipe By : Cooking Light, July/Aug 1993, page 87
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 23:40:58 +0000
From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>
Serving Ideas : Serve warm with ice milk.
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