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Cherry Peach Crisp




Source of Recipe


Shell


List of Ingredients




1/2 tablespoons minute tapioca
Stir the cherry juice and the tapioca together in a small bowl, cover and let sit for 15 minutes.
1/2 cup canola oil
1 cup plus 2 tablespoons flour
1 cup plus 2 tablespoons oats
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup brown sugar or brown sugar substitute
2 teaspoons cinnamon
4 1/2 cups dark, red cherries
2 cups sliced peaches, fresh and peeled or canned in light
syrup and drained of syrup

Recipe



Preheat oven to 350 degrees F. Gently, with a fork or in a mixer, mix together the oil, oats, flour, baking soda, baking powder, brown sugar and cinnamon until ingredients begin to hold together and crumbs begin to form. (Do not over mix.) Reserve 1 1/3 cups crumbs from the bottom of the bowl and set aside. Grease a 9x13-inch pan.
Press the remaining crumbs firmly into the bottom of the prepared pan.
Cover the bottom crust evenly with the cherries. Fill any bald spaces on the crust with all the sliced peaches. (Overlapping of fruits is fine, for you want the entire bottom crust covered with the fruit.) Lightly and evenly
trickle the tapioca/juice mixture over the fruit. Beat the reserved crumbs in a mixer or with a fork to break them up into smaller crumbs.
Sprinkle the crumbs evenly over the fruit. Bake about 35 minutes or until you begin to see the fruit bubbling. This tastes best when served 10 minutes out of the oven. Store leftovers in the refrigerator and reheat to serve.
From: "Chef2Chef Recipe Club"