- 2 29-ounce cans peaches
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
Topping:
- 1/3 cup margarine, softened or
melted
- 1 cup quick cooking oats
- 1/3 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Preheat the oven to 400°. Open up the
peaches and drain the juice into a small
saucepan. Arrange the peaches in a lightly
oiled 2-quart baking dish. If they are in
large pieces then cut them into slices or
chunks. Set the peaches aside.
Add the sugar, lemon juice and cornstarch to
the drained peach juice. Stir it well with a
small whisk or fork. Continue stirring until
the cornstarch is dissolved. Heat the
mixture over medium-high heat until it
boils. You will have to stir it a lot to
keep it from sticking and to prevent lumps.
The mixture will become very thick as it
cooks. When the mixture boils, continue
cooking and stirring for a full minute.
Remove the mixture from the heat and pour it
over the peaches in the dish. Stir the
mixture gently so the peaches will be evenly
covered with the sauce.
Meanwhile, combine the topping ingredients
in a medium bowl. Use a fork to mash them
together until they are crumbly. Scatter the
topping thickly over the peaches. Bake the
crisp at 400° for 30 minutes, or until the
topping is lightly browned and the filling
is bubbly. Allow the crisp to cool for 20
minutes before serving. This will keep it
from burning anyone. Serve with half and
half or whipped cream or ice cream.
Makes 8 good-sized servings.
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