CRUNCHY PEACH PIE
Serve warm, topped with caramel ice cream
1/2 cup all-purpose flour
1 cup rolled oats
3/4 cup dark brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup melted butter
2 cups peeled sliced peaches
1/4 cup sugar
1/2 tsp vanilla
Mix first 5 ingredients in a bowl, then add the butter and mix thoroughly.
In another bowl, lightly toss the peaches with sugar and vanilla.
Place coated peaches in an empty, deep 9-inch pie plate and then sprinkle them with the oats mixture, do not pat down.
Bake in a 400 degrees F oven for 25 to 35 minutes, or until golden brown on top.
Serves 6.
Source: Canadian Magazine, Saturday Ottawa Citizen newspaper, Jun 29, 1972.
Serve warm, topped with caramel ice cream
1/2 cup all-purpose flour
1 cup rolled oats
3/4 cup dark brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup melted butter
2 cups peeled sliced peaches
1/4 cup sugar
1/2 tsp vanilla
Mix first 5 ingredients in a bowl, then add the butter and mix thoroughly.
In another bowl, lightly toss the peaches with sugar and vanilla.
Place coated peaches in an empty, deep 9-inch pie plate and then sprinkle them with the oats mixture, do not pat down.
Bake in a 400 degrees F oven for 25 to 35 minutes, or until golden brown on top.
Serves 6.
Source: Canadian Magazine, Saturday Ottawa Citizen newspaper, Jun 29, 1972.
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