Wednesday, April 15, 2009

Oatmeal Peach Bake

Serves: 6-8

1 c. flour
1/2 c. brown sugar
1/4 t. salt
1/2 c. cold butter
2 cans (16 oz. each) sliced peaches packed in juice
1/2 c. sugar
1/4 c. cornstarch
1 1/2 c. oats
1/2 c. brown sugar
1/4 c. flour
5 T. cold butter

In a bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-inch square baking pan. Bake at 350 degrees for 15 minutes. Meanwhile, drain the peaches and reserve juice in a medium saucepan. Add the sugar and cornstarch; stir until dissolved then bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Remove from heat; stir in peaches. Pour into crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350 degrees for 25-30 minutes or until golden and bubbly.

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Tips: This peach crisp was filling and yummy especially with vanilla ice cream. I liked it since it is made with canned peaches and avoids the extra additives and preservatives. If you are looking for a peach dessert that is a bit quicker, try my Easy Peach Crisp. I also shared this recipe at Tales from the Fairy Blogmother's What's Cooking Wednesday.

Recipe adapted from Taste of Home Mom's Best Meals


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