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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