Apple And Peach Crumble
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1/2 c sugar
- 1 ts lemon peel grated
- 1/2 c all purpose flour
- 1 ts fresh lemon juice
- 1 1/2 tb cornstarch
- 1 pk (1 lb) frozen peaches-slices
- 1 1/2 lb granny smith apples; peeled
- 1/2 c brown sugar; (packed)
- 1/2 ts almond extract; (i use the
- 1/3 c old fashiond or quick oats
- 1/2 ts cinnamon; (i use a little
- 1/4 c unsalted margarine
- Carbohydrate 354.312678794824 g
- Cholesterol 0 mg
- Fat 46.0198667863971 g
- Fiber 1.97399016201792 g
- Protein 7.00012796268998 g
- Saturated Fat 9.51642035907301 g
- Serving Size 1 1 Serving (1115g)
- Sodium 533.830835278239 mg
- Sugar 352.338688632806 g
- Trans Fat 2.23554010773373 g
- Calories 1818 calories
This has turned into a favorite at our house. The recipe is from a local cooking class in Skokie, IL given by Barbara Freedman Preheat oven to 400degrees. Spray a baking pan with vegetable spray (use a pan you can take to the table). Mix the sugar and the cornstarch in a bowl. Add the sliced apples, peaches, lemon juice, lemon peel and extract. Toss to combine. Transfer the mixture to the baking pan. Place the baking pan on a baking sheet to avoid spillovers. Bake for one hour. While baking, prepare the topping. Mix first 4 ingredients in a medium bowl. Add margarine and rub it into the mixture until it resembles coarse meal. Mix in the almonds and set the mixture aside. After the fruit bakes for one hour, sprinkle the topping over the fruit and continue to bake for 10 more minutes. Serve warm its also good cold and at room temp Posted to JEWISH-FOOD digest by MUFFYMOM@aol.com on Sep 18, 1998, converted by MM_Buster v2.0l.
