Peach and Apricot Crisp

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Peach and Apricot Crisp

 

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Serving Size : 2 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 can sliced peaches -- (16-ounce) drained

1/4 cup quick cooking rolled oats

3 tablespoons chopped almonds

2 tablespoons cold unsalted butter

2 tablespoons all-purpose flour

2 tablespoons firmly packed light brown sugar

1/8 teaspoon almond extract

2 tablespoons chopped dried apricots

1 tablespoon peach schapps

 

Preheat oven to 450 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.

 

Source:

" Gourmet's Quick Kitchen (ISBN 0-679-45257-5) "

 

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Per Serving (excluding unknown items): 216 Calories; 7g Fat (28.8% calories

from fat); 4g Protein; 36g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

8mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1 1/2

Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0