Difference between revisions of "Peach Crisp"
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* [[whipped cream]] or [[ice cream]] (optional) | * [[whipped cream]] or [[ice cream]] (optional) | ||
| − | == | + | == Procedures == |
# Combine [[rice]], [[peach]]es, and 1/3 cup [[Granulated sugar|Sugar]] in buttered, shallow 1-1/2-quart baking dish. | # Combine [[rice]], [[peach]]es, and 1/3 cup [[Granulated sugar|Sugar]] in buttered, shallow 1-1/2-quart baking dish. | ||
# Mix [[flour]], remaining 1/3 cup [[Granulated sugar|Sugar]], [[cinnamon]] and [[nutmeg]] in medium bowl; cut in [[butter]] until mixture is crumbly. | # Mix [[flour]], remaining 1/3 cup [[Granulated sugar|Sugar]], [[cinnamon]] and [[nutmeg]] in medium bowl; cut in [[butter]] until mixture is crumbly. | ||
Latest revision as of 16:22, 11 July 2012
Description
Makes 6 servings
Ingredients
- 2 cups cooked rice
- 1 2/3 cups fresh peach chunks*
- 2/3 cup firmly packed brown sugar, divided
- 3/4 cup whole Wheat or all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup butter or margarine
- 3/4 cup walnuts, chopped
- whipped cream or ice cream (optional)
Procedures
- Combine rice, peaches, and 1/3 cup Sugar in buttered, shallow 1-1/2-quart baking dish.
- Mix flour, remaining 1/3 cup Sugar, cinnamon and nutmeg in medium bowl; cut in butter until mixture is crumbly.
- Sprinkle flour mixture over rice. Sprinkle walnuts over flour mixture.
- Bake at 350 degrees 20 to 25 minutes.
- Serve warm with whipped cream or ice cream, if desired.
