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Easy Peachy-Oat Crisp
0
Ingredients
- 5 medium fresh peach
- 9 ounces yellow cake mix
- 0.67 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup quick oats
- 0.33 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup pecans
- 1 teaspoon cinnamon
- 0.50 teaspoon vanilla
- 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
Method
How to make Easy Peachy-Oat Crisp
- Preheat oven to 350 degrees F.
- Lightly grease a 9x9 baking dish.
- Blanch peaches by dropping into boiling water for 45 seconds then plunging into ice water. Remove the peel (it should slip right off) and slice peaches. You want enough peaches to fill a 9x9 pan about halfway to the top.
- Mix rest of ingredients. Sprinkle evenly over the peaches.
- Bake uncovered for 30-45 minutes or until topping is golden, and peaches are bubbling slightly.
- Serve warm with vanilla ice cream.
(Courtesy of Food.com)
