Saturday, January 12, 2013

Crockpot Peach Crisp

I had one container of frozen peaches leftover from a friend's tree this summer, so decided to make a rare winter treat.


4 heaping cups sliced fresh peaches
2 Tbsp. maple syrup
1 Tbsp. lemon juice
2 tsp vanilla
2/3 cup flour
2/3 rolled oats
2/3 cup brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup butter (I used less, about 6 Tbsp instead of 8)

Combine peaches with maple syrup, lemon juice and vanilla. Place in 3 or 4 quart slow cooker.

In bowl, mix remaining ingredients except butter. Cut in butter until mixture resembles coarse crumbs. Sprinkle over peaches and press down slightly.

Cover the crockpot with a paper towel. Put lid over the paper towel and seal the crockpot.

Cook on HIGH for two hours (I did this exactly without opening the lid at all). Serve with coolwhip or vanilla ice cream.

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