Recipe - Apple And Peach Crumble

One half cup All purpose flour
One half cup Brown sugar; (packed)
1/3 cup Old fashiond or quick oats
One half teaspoon Cinnamon; (I use a little
more)
One fourth cup Unsalted margarine
1/3 cup Slivered almonds; (I've made
it w/o and it is fine; add
a little more oats)
One half cup Sugar
1 One half tablespoon Cornstarch
1 One half pound Granny Smith apples; peeled
and cut into 1/2" slices,
(about 4 apples)
1 pack (1 lb) frozen peachesslices
1 teaspoon Fresh lemon juice
1 teaspoon Grated lemon peel
One half teaspoon Almond extract; (I use the
pure almond extract; not
the imitation)

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 cut or sliced up 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 JEWISHFOOD digest by MUFFYMOM@aol.com on Sep 18, 1998, converted
by MM_Buster v2.0l.