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this sounds very similar to the one I am making today but with a little less of the sugars. I am trying this with canned peaches because peaches are not in season and I saw on a cooking show where somone used canned. I'll try it and see if it's good. I like using fresh fruit for pies and crisps but I wanted to see how canned peaches would work. I'll give my report after we have eaten it.
Ok so I made my peach crumble as I call it. Basically a peach pie with no bottom crust but I made a crumb topping for the top.Here's my recipe:
2 24 oz cans sliced cliong peaches rinsed and drained
1/2 cup white sugar
1/4 brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup cornstarch
Mix all of the above ingedients together in a large bowl and set aside
Crumb topping
1 stick butter
1 cup flour
1/4 tsp cinnamon
1/4 cup packed brown sugar
Mix together in a seperate bowl until crumbly, sprinkle crumbs evenly on top of peaches. Bake on 350 for 45 minutes.
I tasted a tiny spoonful and it wasn't bad. The real test will be tomorrow night. A little too sweet IMO maybe next time I will omitt the br. sugar.
darn...I missed it...somebody needs to tell me these things first thing in the morning
so I can participate...oh well, next time, if I remember
so we need to have an official apple cobbler/crisp day, as I have a few jars of apple filling in
the freezer that needs to be used up...
then theres blueberry, pineapple, cherry, apricot, plum
My grandmother (from Florida) was a top notch baker. Her peach cobbler with thick top crust was wonderful. DewDropInn--at our house it was a dish of peach cobbler--especially when we had ice cream as a topping
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