Peach pear crisp was created one early Sunday morning when I realized that we were suppose to bring something to Sunday school with us for breakfast for ourselves and our classmates.
I quickly rustled though the cupboards and found all the makings for my mom’s apple crisp recipe but we had no apples, but we did have a huge can of peaches and a huge can of pears.
I quickly dumped the canned fruit in a 9 by 12 pan minus their juices. I then had a brilliant idea if I tripled the recipe for apple crisp topping the dish would have more of a baked oatmeal appeal.
And so that morning peach pear crisp was born. It was an instant hit, we didn’t even get to take a crumb home with us.
To start grab 3 15.25 oz cans of pears, and 3 15.25 oz cans of peaches (you can use other sizes of cans if you wish just make sure you have enough fruit to cover bottom of 9 by 12 pan). If you want to make the dish heavy on fruit go ahead and add in an extra can of either fruit.
Strain the juice from the canned fruit and put to the side. I made mine into popsicles.
Pour butter into the other dry ingredients and stir until well combined.
Linked to Weekend Potluck,
- 3 15 oz cans pears
- 3 15 oz can peaches
- (you can use different sizes of cans you just need enough fruit to cover bottom of 9 by 12 pan)
- 1 cup unbleached flour
- 1½ cups brown sugar
- 1 tsp salt
- 1 cup melted butter
- 3 cups rolled oats
- drain and then pour the fruit into the bottom of a 9 by 12 inch pan
- melt the butter on the stove or in the microwave
- mix together the flour, brown sugar, salt, and oats in a bowl
- pour the butter into the mixed dry ingredients to complete the topping
- spoon the topping evenly on top of the fruit and then press down gently
- place in an oven that has been preheated to 350 degrees
- bake for 30 minutes or until the edges are just slightly golden brown
- allow to cool before eating (can be eaten just slightly warm or cold)
- top with vanilla ice cream of whipping cream if you desire.