Side Pannel
Peach and Apricot Crisp
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
Directions
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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