Another variation of my favorite!
5 ripe peaches
1 6-oz clam blueberries
4 tbsp lemon juice
1 tsp vanilla or 1/2 tsp almond extract
3/4 c white granulated sugar
1/3 c white wheat flour
1-1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ginger
1 Recipe Fruit Crisp Topping
Slice peaches into 1/4-inch thick slices. Add lemon juice and vanilla or almond extract to fruit and stir gently until evenly coated. Add the sugar, flour and spices; stir gently until evenly coated.

Evenly spread the fruit filling in the bottom of a 5-quart crock pot.

Crumble and spread the topping over top of the filling, making sure to cover the filling completely and as evenly as possible.

Cook on LOW for 2-3 hours.
Leave the lid off the last half hour to allow some of the liquid to evaporate and it to thicken.
It's best if you let it sit for 15 -30 minutes before serving, so it can cool and thicken a bit.

Serve with vanilla ice cream.
 


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