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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Peach Crisp

Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons chilled butter or stick margarine, cut into small pieces

Filling:
6 cups sliced peeled peaches (about 8 plump peaches)
2 teaspoons lemon juice
1 tablespoon granulated sugar
1 tablespoon cornstarch
Cooking spray

Preheat oven to 375 degrees.

Combine flour, granulated sugar and brown sugar in a bowl. Cut in margarine or butter with a pastry blender until mixture resembles coarse meal.

Add lemon juice to sliced peaches and toss gently to coat. Add 1 tablespoon sugar and cornstarch and toss gently again. Spoon into an 8-inch-square baking pan coated with cooking spray. Sprinkle with flour mixture. Bake for 45 minutes or until brown. Serves 6.

Adapted from the July issue of Cooking Light

Thursday, July 27, 2000



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