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Recipe Name: Apple And Peach Crumble Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) All purpose flour
1/2 Cup(s) Brown sugar, packed
1/3 Cup(s) Old fashiond or quick oats
1/2 Teaspoon(s) Cinnamon, I use a little
1/4 Cup(s) Unsalted margarine
1/3 Cup(s) Slivered almonds, I've made
it w/o and it is fine
a little more oats
1/2 Cup(s) Sugar
1 1/2 Tablespoon(s) Cornstarch
1 1/2 Pound(s) Granny Smith apples, peeled
and cut into 1/2" slices
about 4 apples
1 1 lb frozen peaches-slices
1 Teaspoon(s) Fresh lemon juice
1 Teaspoon(s) Grated lemon peel
1/2 Teaspoon(s) 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 sliced 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 JEWISH-FOOD digest by on Sep 18, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1634
Calories From Fat: 411
Total Fat: 46.6g
Cholesterol: 50.5mg
Sodium: 59.8mg
Potassium: 563.4mg
Carbohydrates: 306.4g
Fiber: 8.4g
Sugar: 236.4g
Protein: 8.4g

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