Peach Butterscotch Crisp

Peach Butterscotch Crisp



1 c. firmly packed brown sugar

1 c. sifted flour

1/4 tps. ground cinnamon

1/8 tsp. nutmeg

1/2 c. butter

2 c. chopped peaches, fresh or canned, drained



Mix dry ingredients together thoroughly. Cut in butter with a pastry blender until mixture is the consistency of coarse cornmeal.



Butter a 1 qt. square or oblong baking dish generously; put in peaches. Spread crumb mixture over top.



Bake at 350F for about 10 to 15 minutes. Reduce the heat to 325F and bake until fruit is soft and crumbs nicely browned, about 25 to 30 minutes.



Cut into squares and serve warm or cold with plain or whipped cream or lemon pudding sauce.







jackie austin