Peach Crisp: No cooking experience needed

If you’ve read any of my past recipe posts, you already know that I like easy.  Here’s a great example.   With lots of other things to do every day on my list, sometimes cooking takes a back seat if it’s too time-consuming.  Even though I love to cook, it doesn’t always get the attention it deserves (much like our hall bathroom, sadly…).  That’s one of the reasons why I love this dessert.  It’s so quick and simple, even a caveman can do it (sorry, Caveman.  I really like you and think you have talents and many good things to offer us.  I just couldn’t resist.).  I remember finding this recipe in the Sunday paper coupon section more than ten years ago, and treasuring the cut out scrap of paper for as long as I could.  Even though the scrap is now gone, thankfully we have that new-fangled device called the computer with the amazing invention of the internet and I easily found it there–no scraps necessary.  With just a few ingredients that you may even have on hand, plus ice cream (which you also may have on hand; I don’t know how you roll and wouldn’t even dare to guess), you can easily prepare this for your next dessert offering!  Unless you have a child who swears he’s allergic to peaches, it’s almost a guaranteed home run.  And if you have a child allergic to peaches, I think other fruits would easily substitute with just as delicious results.

 

Easy Peasy Peach Crisp

Ingredients

  • 2 cans (15 oz. each) sliced peaches in lite syrup, drained
  • 2 pkg. (1.6 oz. each) cinnamon & spice instant oatmeal, uncooked
  • 1/3 cup flour
  • 1/2 cup chopped walnuts
  • 1/3 cup butter, melted
  • (Optional)   low-fat ice cream or low-fat frozen yogurt

 

Cooking Directions

1. Pre-heat oven to 425°F. Pour peaches into lightly buttered 2-quart baking dish.
2. Combine instant oatmeal, flour and nuts in bowl; stir in butter. Sprinkle over peaches.
3. Bake 15 minutes or until golden brown. Serve over low-fat vanilla ice cream or frozen yogurt, if desired.

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