Deliciously wholesome peach
crisp, enriched with cooked rice, and a crumb topping made with
whole wheat and walnuts.
Peach
Crisp
- 2 cups cooked rice
1 2/3 cups fresh peach chunks*
2/3 cup firmly packed brown sugar - divided use
3/4 cup whole wheat or all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup butter or margarine
3/4 cup walnuts, chopped
Whipped cream or ice cream (optional)
- Combine rice, peaches,
and 1/3 cup sugar in buttered, shallow 1 1/2-quart baking dish.
- Mix flour, remaining 1/3
cup sugar, cinnamon and nutmeg in medium bowl; cut in butter
until mixture is crumbly. Sprinkle flour mixture over rice/fruit
mixture. Sprinkle walnuts over flour mixture.
- Bake at 350°F (175°F)
for 20 to 25 minutes.
- Serve warm with whipped
cream or ice cream, if desired.
Makes 6 servings.
*Frozen unsweetened peach
slices or one 16-ounce can sliced peaches in juice, drained,
may be substituted.
Recipe provided courtesy of the USA Rice Federation.
