Crumby Peaches

Filling ingredients

Peaches, fresh, peeled and sliced
or frozen, sliced, thawed
or canned, sliced, drained.           2 cups
Light brown sugar                     1/4 cup
Corn or Tapioca starch                2 teaspoons
Water or liquid from can.             1/4 cup
Cinnamon                              1/4 teaspoon
Vanilla extract                       1/2 teaspoon
Topping ingredients
Rolled oats or Rye flour              2 tablespoons
Flour (Wheat, Spelt, or other)        1/4 cup
Light brown sugar                     3 tablespoons
Butter, softened                      2 tablespoons
Cinnamon                              1/8 teaspoon
Chopped nuts (optional)               3 tablespoons

Gently mix filling ingredients and pour into casserole dish.
Mix topping ingredients and spread evenly over filling.  Bake
at 350 degrees for 40 minutes or until topping is light brown
and crunchy.  We've made this with dark brown sugar, when we
were out of the light brown, added extra nuts, and used
several combinations of flours without any adverse effects in
the outcome.  When using our home-processed frozen peaches,
which are quite moist and contain added sugar, we do leave out
the water but don't make any adjustment for the extra sugar.
This is just a super-easy, super-tasty recipe.   This recipe
makes four conservative, three liberal, or two generous
servings.  We usually make a double recipe so there'll be
leftovers for late-night-gnoshers.

Comments?  Suggestions?  More recipes?

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www.don-guitar.com     2006