Tuesday, July 20, 2010

Peach Toffee Crisp

5 medium peaches peeled and sliced or 5 cups frozen (thawed) sliced peaches
2/3 cup quick cooking oats

1/2 cup packed brown sugar
1/2 cup original bisquick

1/4 cup english toffee bits
1/4 cup firm margarine or butter
1 teaspoon ground cinnamon

Heat oven to 375. Spread peaches in ungreased square pan 8 x 8 x 2 inches.
Mix remaining ingredients until crumbly, sprinkle over peaches.
Bake 35-40 minutes or until peaches are tender and topping is golden brown. Serve warm.

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