Peach Pear Crisp

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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.

Mix the pears and peaches together and distribute them evenly on the bottom of a 9 by 12 pan.

Get 1 cup of butter (2 sticks) melting on the stove.

While the butter is melting go ahead and measure out the rest of the ingredients for the topping.  When butter is melted stir it into the topping until well combined.

Pour butter into the other dry ingredients and stir until well combined.

Spoon topping evenly across the top of the fruit and then place in the oven at 375 for 30 minutes or until the edges are slightly brown.

Linked to Weekend Potluck,