Thursday, August 23, 2007

Peach Crisp

For the filling:

6 cups peeled and sliced peaches
1/2 cup sugar
2 tblsp. corn starch

Mix sugar and corn starch together, then mix with peaches. Put the entire mixture in the bottom of a 9x13 inch baking dish.

For the topping:

3/4 cup flour
3/4 cup rolled oats
3 tblsp. butter
2 tblsp. oil
3/4 cup brown sugar
1/2 cup finely chopped pecans

Mix with pastry knife until crumbly. Sprinkle over top of fruit. Bake at 375 for 30 minutes.

No comments: