Easy Cranberry Peach Almond Crisp Recipe - Delicious Dessert

Cranberry Peach Almond Crisp

YIELD Makes 6 servings

INGREDIENTS

2 bags (16 ounces each) frozen unsweetened peach slices 1 cup dried sweetened cranberries 1 teaspoon vanilla 1/2 teaspoon almond extract (optional) 1/2 cup uncooked old-fashioned oats 1/3 cup packed dark brown sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 cup cold butter 1/4 cup slivered almonds

PREPARATION:

1. Preheat oven to 350°F. Thaw peaches in the microwave; do not drain. Transfer fruit to a 9-inch deep-dish pie pan or baking pan. Add cranberries, vanilla and almond extract. Stir gently to thoroughly blend.
2. In a medium bowl, combine the oats, sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Stir in almonds; sprinkle mixture evenly over peaches.
3. Bake 40 minutes or until peaches are tender and top is golden brown.

This recipe appears in: Cobblers & Crisps NUTRITIONAL INFORMATION: Serving Size: 1 cup Sodium 88 mg Protein 4 g Fiber 5 g Carbohydrate 53 g Cholesterol 222 mg Saturated Fat 5 g Total Fat 11 g Calories from Fat 31 % Calories 321 DIETARY EXCHANGE: Fruit 2.5 Starch 1 Fat 4