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Cranberry Peach Crisp

Saturday, January 12, 2019 21:02

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I don’t know if you are like me, but I always get in too much stuff over Christmas. Afraid I will run out of things . . . I always make my own cranberry sauce, but I always get in a few jars just in case . . . and when they are only £1, I can’t resist.

Then there are the cookies/biscuits. I usually bake my own, but this year I was gifted with two boxes of a variety mix. You can only eat so much . . .

This lovely fruit crisp always comes in really handy after Christmas. It uses a tin of slices peaches. I always have sliced peaches in the cupboard. I buy the ones in fruit juice to cut down on the refined sugars . . .

It also used Cranberry Sauce. Like I said, I always buy in extra over the holidays, whether I need it or not. This is a dessert that afford me the chance to use some of it up.

Then the topping uses crumbled biscuits/cookies . . . which affords me the chance to use up some of those.

The original recipe (from the Taste of Home Busy Family Cookbook) calls for sugar or oatmeal cookies.

Today I used Digestives. I suspect that short breads would also work well. The only kind of biscuit/cookie I wouldn’t use would be cream filled ones. Hob Nobs would be great. So would Nice!

It is also a recipe which goes together in a flash . . . you can put it together and then pop it into the oven while you are eating dinner . . . . by the time you have finished it will be done, ready to serve and eat.

Its really, really, really delicious! I remember the first time I made it, I thought it was going to be a bit iffy, but it is really tasty.

Todd really loves a crumble/crisp. I think that next to apple pie, it is one of his favourite desserts.

Especially if I top it with a dollop of clotted cream . . . but custard or vanilla ice cream would also be nice.

I’ve also tried it with other combinations that work very well for the fruit. Sliced pears and instead of cranberry sauce, mincemeat works very well . . . (something else I usually have lots of that needs using up this time of year.)

I think it is destined to become a firm family favourite in your home also. Simple to make, using store cupboard ingredients . . .

Quick, and easy . . . and best of all delicious. This is a winner on all counts!!

Yield: 4 – 6Author: Marie Rayner

Cranberry Peach Crisp

prep time: 10 minscook time: 20 minstotal time: 30 mins

This makes for an easy last minute, quick and tasty dessert. Serve warm with cream, ice cream or custard. Pop this into the oven just when you are sitting down to eat and it will be ready by the time you are finished your dinner.

ingredients:

1 tin (425g) sliced peaches in juice, well drained (14 ounce tin)
2 jars (250g) whole berry cranberry sauce (16 ounce tin)
50g soft light brown sugar (1/2 cup, packed)
70g plain flour (1/2 cup)
40g crumbled oatmeal or sugar cookies (1/2 cup)
30g chopped toasted walnuts (1/4 cup)
60g butter, melted (1/4 cup)

instructions:

Preheat the oven to 200*C/400*F/ gas mark 6. Butter a
shallow 2 litre/QT baking dish. Pour the drained peaches into the
prepared baking dish. Run a fork through the cranberry sauce and spread
it over top of the peaches. Mix together the sugar, flour, cookies and
walnuts. Sprinkle over top of the cranberry sauce. Drizzle the melted
butter evenly over top of all.
Bake in the preheated oven for 18 to 20 minutes until bubbly and golden. Serve warm.

Created using The Recipes Generator

I really hope that you will give this a go! I think you and your family will be happy that you did! Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: https://theenglishkitchen.blogspot.com/2019/01/cranberry-peach-crisp.html

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