Peach and Cherry Crisp
- 4 C. sliced peaches
- 1 tsp lemon juice
- 1 17 oz. can pitted dark sweet cherries in heavy syrup, drained or 1 1/4 C. pitted cherries
- 1 C. oats, uncooked (quick or old fashioned)
- 1/2 C. firmly packed brown sugar
- 1/3 C. chopped nuts
- 1/4 C. butter or regular margarine, melted
- 1/2 tsp cinnamon
Heat oven to 375 F. Grease and lightly flour an 8 inch square baking pan. Combine peaches and lemon juice in prepared dish. Top with cherries. Combine remaining ingredients and mix well. Sprinkle over fruit. Bake 25 to 30 minutes or until topping is golden brown.
Yield: 6 servings.