Celebrating ‘National Peach Month’ with Wells Orchards

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Easy Peach Crisp

Filling

4 cups peaches, peeled and sliced

¾ cup sugar

¾ cup water

1 Tbs. butter

1 pinch of cinnamon

2 Tbs. corn starch mixed with ¼ cup water

Topping

1 cup oatmeal

½ cup chopped almonds

½ cup brown sugar

¼ cup butter

In a 3 quart sauce pan, combine peaches, sugar, ¾ cup water, butter, and cinnamon.  On medium heat, bring peach mixture to boil. Stir in corn starch mixed with ¼ cup water.

Continue stirring until thick and clear. Remove from heat and pour into an 8x8 square baking pan or a deep dish 10 in. pie pan.  Let cool. Add topping. Refrigerate until set.

Mix all the Topping ingredients together with pastry cutter. Place in a Pyrex pie pan. Microwave for 2 minutes. Break apart while hot, let cool. Crumble evenly over peach filling.

 

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