A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Julia Roberts' Fresh Peach Crisp
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- #35635
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
7 ripe but firm medium peaches, unpeeled, pitted, and coarsely chopped
1/4 cup fresh lemon juice
1/4 cup scotch whiskey
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
4 tablespoons unsalted butter
Topping
2 1/2 cups flour
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
1 1/2 cup unsalted butter, melted
softened frozen vanilla yogurt as an accompaniment
directions
Preheat the oven to 350 degrees F. Butter a 13- x 9- x 2-inch baking dish.
In a large bowl, toss the peaches together with the lemon juice. Add the whiskey, sugar, and brown sugar, and combine well. Spread the mixture on the bottom of the baking dish and dot with small pieces of the butter.
For Topping: In a bowl, stir together the flour, brown sugar, and cinnamon until combined. Add the butter gradually, stirring it in to form a crumbly mixture. Sprinkle it evenly over the peaches. Even though the topping should be evenly distributed, you want a rustic, pebbly look to the top.
Cover the dish with foil and bake for 40 minutes. Uncover and bake 5 to 10 minutes more to brown the top.
Let cool slightly, then serve warm in bowls, topped with scoops of frozen yogurt.
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nutrition data
437 calories, 27 grams fat, 44 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
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reviews & comments
July 27, 2019
very good