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Easy peach-cranberry crisp

SERVINGS
Makes 6 to 8 servings
RATE THIS RECIPE
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SERVINGS
Makes 6 to 8 servings
RATE THIS RECIPE
(0)

Ingredients

For the filling:
  • 2 (16-ounce cans) sliced canned peaches
  • 1/2 cup dried cranberries
  • 2 tablespoon all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 3 tablespoon unsalted butter, cold and cut into cubes
  • For the topping:
  • 2 (16-ounce cans) sliced canned peaches
  • 1/2 cup dried cranberries
  • 2 tablespoon all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 3 tablespoon unsalted butter, cold and cut into cubes
  • 1/4 cup all-purpose flour
  • 6 tablespoon unsalted butter, cold and diced
  • 1/4 cup , plus 2 tablespoons brown sugar
  • 1 cup oats, uncooked
  • 1 teaspoon pumpkin pie spice
  • Preparation

    Baking Directions:

    1.

    Mix the filling: In a bowl combine peaches, cranberries, flour, sugar, cinnamon, butter cubes and a tiny pinch of salt. Pour into an 8 x 8 baking dish. 2. Make the topping: In a bowl mix together flour, butter, brown sugar, oats, pumpkin pie spice and a tiny pinch of salt. 3. Top and bake: Sprinkle topping over fruit in dish and bake until top is golden brown and the edges are bubbling, about 30 to 35 minutes.