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#376472 Sep 4th, 2013 at 10:38 AM
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Crumb Topping

1/2 Cup Flour
1/4 C. Sugar
1/4 C. Cold Butter (at least 65% fat)
1/4 C. Regular Rolled Oats

blend all the above together and crumble, set aside.

I usually make 2 times the recipe, use all but about 1/4 the total made for a 9 x 9 inch pan. The rest freezes well, for future reference.


Peach Crisp

4 - 5 cups fresh peaches, peeled & cut up.
1/2 teaspoon ground cinnamon
3-4 Tablespoons Sugar
1 Tablespoon Lemon Juice
2-3 TB flour

Preheat oven to 350*F

grease a 9 x 9 inch casserole with Butter or spray with Butter Pam & set aside. Mix the above ingredients and put in the greased casserole. Sprinkle filling with the crumb topping, and bake for 30 to 45 minutes. Until filling is bubbly and topping is slightly brown.


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JunieGirl #376474 Sep 4th, 2013 at 11:09 AM
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Sounds good, Carol.


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Tina #376477 Sep 4th, 2013 at 11:22 AM
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Have you ever used canned peaches in this recipe?
I bought 8 peaches the other day, hand-picked them at the grocery...5 of them were bad. Beautiful on the outside, brown on the inside. This has happened last 2 times. So, I bought some cans of peaches.


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afgreyparrot #376478 Sep 4th, 2013 at 11:30 AM
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actually the recipe I started with said one could use fresh or canned peaches. But I would think that you should just use the peaches & not the juice.

about the bad peaches. I had to pitch 3 of the peaches I had for the very same reason... But it is sad to lose 5 of the 8 peaches you bought. I was going to use half fresh & half canned, but I found I did not have any canned peaches on hand... egad


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JunieGirl #376508 Sep 4th, 2013 at 12:27 PM
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Must be a bad year for peaches.
I always keep several cans of peaches...(the ones that are not in 'heavy syrup'). Lola loves peaches...and she loves oatmeal. I know she would love this!


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afgreyparrot #376512 Sep 4th, 2013 at 01:56 PM
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let me know how the canned version comes out---If you like it, I will have something quick to throw together in the winter.. thumbup I LOVE me a good fruit dessert...


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afgreyparrot #376556 Sep 5th, 2013 at 07:16 AM
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Originally Posted by afgreyparrot

I always keep several cans of peaches...(the ones that are not in 'heavy syrup').


I make peach cobbler with canned peaches,, drain the juice into a bowl add cornstarch cinnamon lemon juice a bit of nutmeg, sugar or splenda, or sugar substitute of your choice and whisk it really good, then add the peaches back in the liquid , as it bakes the cornstarch thickens the liquid perfectly.


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JunieGirl #376567 Sep 5th, 2013 at 08:46 AM
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So the bottom doesn't have a crust cuz I love crust.

When I make a cobbler I use 1 cup flour, 1 cup milk, 1 cup sugar, then either 1 can of peaches or however many fresh peaches cut up I want and bake. I like the crust the best.



JunieGirl #376569 Sep 5th, 2013 at 08:50 AM
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I like crust too Sheri,, that makes it 'specially good! I'm not good with the oatmeal topping thing, I don't do crips at all, Give me a crust and I'm sooooo there! grin


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angelblossom #376586 Sep 5th, 2013 at 10:17 AM
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Sheri--you can put a crust in the bottom & then the filling & then the crumb topping--& bake it that way--either way it is great. The "just crumb topping over fruit" is a quick easy way if you do not have much time but still want a dessert.


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JunieGirl #383383 Jul 29th, 2014 at 07:44 AM
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It sounds good. i will try it!!!

vivek patel #383384 Jul 29th, 2014 at 09:42 AM
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vivek: let us know which version that you tried & what you thought of it.


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JunieGirl #383399 Jul 30th, 2014 at 05:53 AM
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OK sure

JunieGirl #383709 Aug 21st, 2014 at 12:53 PM
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have you tried it? I keep meaning to make it but haven't because no one else at my house will eat it and I'll end up eating it all.



JunieGirl #402786 Jun 24th, 2019 at 03:48 AM
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This is a really interesting recipe. Might do this for this weekend. Thanks!


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