Peach Crisp from Canned Peaches

By á-33120

Ingredients

• Topping:
• 2 29-ounce cans light peaches
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1 tablespoon lemon juice
• 1/3 cup margarine, softened or melted
• 1 cup quick cooking oats
• 1/3 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon

Details

Servings 400
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Preheat the oven to 400°. Open up the peaches and drain the juice into a small saucepan. Arrange the peaches in a lightly oiled 2-quart baking dish. If they are in large pieces then cut them into slices or chunks.

Add the sugar, lemon juice and cornstarch to the drained peach juice. Stir it well with a small whisk or fork. Continue stirring until the cornstarch is dissolved. Heat the mixture over medium-high heat until it boils. You will have to stir it a lot to keep it from sticking and to prevent lumps. The mixture will become very thick as it cooks. When the mixture boils, continue cooking and stirring for a full minute. Remove the mixture from the heat and pour it over the peaches in the dish. Stir the mixture gently so the peaches will be evenly covered with the sauce.

Meanwhile, combine the topping ingredients in a medium bowl. Use a fork to mash them together until they are crumbly. Scatter the topping thickly over the peaches. Bake the crisp at 400° for 30 minutes, or until the topping is lightly browned and the filling is bubbly. Allow the crisp to cool before serving. Makes 8 large servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MOMOFONESOFAR.