• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Peach and Apricot Crisp

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 16 oz Sliced peaches, drained (canned)
  • 1/4 c quick-cooking rolled oats
  • 3 T chopped almonds
  • 2 T cold unsalted butter
  • 2 T all-purpose flour 2 T firmly packed light brown sugar
  • 1/8 t almond extract
  • 2 T chopped dried apricots
  • 1 T peach schnapps
  • Preheat oven to 450 deg. F. and butter a 2-cup shallow baking dish Drain
  • peaches in one layer on paper towels. In a small bowl blend oats, almonds,
  • butter, flour, brown sugar, extract, and a pinch salt until mixture
  • resembles coarse meal. In baking dish toss together peaches, Apricots and
  • schnapps and sprinkle oat mixture over fruit. Bake crisp in middle of oven
  • 15 minutes, or until top is crisp and golden. Serves 2. May be doubled.
  • Posted to MM-Recipes Digest V5 #005 by Paul Kanagie on
  • Jan 4, 1998


Recipe via Meal-Master (tm) v8.05

Title: Peach and Apricot Preserve
Categories: Relishes, Preserves, Pickles, Fruits
Yield: 8 Cups

3 c Peaches, peeled & chopped
3 c Apricots, chopped
2 c Shiro plums, sliced
2 tb Lemon juice
6 c Sugar
1 ts Margarine

In a Dutch oven, combine 2 c each of the peaches & apricots with the
remaining ingredients excepting the margarine. Mash enough to break
the fruit. Stir in the remaining peaches & apricots. Add margarine
Bring to a slow boil, stirring. Boil, continuing to stir frequently,
for 20 minutes or until setting point is reached.

Ladle into sterile 250mL canning jars leaving 1/2" headspace. Wipe
rim & seal. Process for 5 minutes in a boiling water bath. Remove,
cool, label & store.

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