INGREDIENTS:
Peach filling
3 cups peaches, sliced and peeled
1 teaspoon cinnamon
½ teaspoon nutmeg, optional
½ teaspoon pumpkin pie spice
1 teaspoon lemon juice
½ teaspoon almond extract
1/3
- ½ cup sugar
5 tablespoons flour (or tapioca flour - Instant tapioca may be
put through the food processor to make the flour)
Streusel/Crisp Topping
1 cup all-purpose flour
2 cups quick oats
1 teaspoon pumpkin pie spice
1/3 cup white cake mix (optional)
(substitute 1/8 cup white sugar)
1/3 cup brown sugar
1 tablespoon white sugar
½ teaspoon almond extract
½ cup butter, cubed
½ cup chopped pecans (optional)
¼ cup butter, melted
DIRECTIONS:
Preheat oven to 400 degrees F. Prepare peaches by washing , peeling and
slicing them into thin slices. Add
seasonings, lemon juice, sugar, almond extract, sugar and flour/tapioca and mix
together. Pour into a 8X8 inch baking
dish.
In a large bowl, add the flour, oats,
cake mix, almond extract, sugar, pumpkin pie spice and brown sugar. With a pastry
fork, cut in the butter until it resembles coarse crumbs. Stir in the pecans. Melt Butter.
Pour the streusel over the peach mixture. Drizzle melted butter over streusel
topping. Bake in a 400 degree F oven for
35 – 40 minutes, or until golden brown.
Let cool about 5 minutes. Serve warm with vanilla or butter pecan ice
cream
Basic Ingredients |
Ready to Drizzle with Butter |
Drizzled with Butter and Ready to Bake |
Just Out of the Oven |
Ready to Serve |
Enjoy! |
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