Preparation:
To Make the Crisp: 1. Preheat the oven to 350 degrees. Oil a 9X9X2 inch glass or ceramic baking dish. 2. Drain peaches well and pat dry with paper towel. 3. In a large bowl stir together all ingredients except topping. Pour into prepared dish and let sit for 10 minutes. 4. Add topping and bake for 55 minutes or until topping is crisp and slightly golden. Remove from oven and place on wire rack to cool. 5. Serve warm or cold. Store in the fridge; can be frozen and reheated.
To Make the Topping: 1. In a medium sized bowl, stir together all the ingredients. 2. Spoon topping over any pie or fruit crisp and smooth by hand yield: enough for one crisp or 1 pie
Lu's Notes: Peaches are naturally quite sweet, but I shave in the past made peach pies with honey which add's a nice flavour and sweetness. I think honey could easily be added here, about 1/4 cup maybe as the tapioca is a great "thickener"
* You can use oil or lard if you pr |
