Potato & Carrot Oven-Fries
INGREDIENTS:
6 c Peaches or nectarines, 1/2 ts Ground nutmeg
Unpeeled; sliced 1/2 ts Vanilla
1/2 c Sugar 1 tb Lemon juice
1 1/2 tb Cornstarch Oat topping; (recipe below)
6 c Peaches or nectarines, 1/2 ts Ground nutmeg
Unpeeled; sliced 1/2 ts Vanilla
1/2 c Sugar 1 tb Lemon juice
1 1/2 tb Cornstarch Oat topping; (recipe below)
Recipe by: Best of Sunset Light & Healthy Cook Book-ISBN 0-376-0242-3
Preparation Time: 1:00
Gently stir together peaches, sugar, cornstarch, nutmeg, vanilla, and lemon juice. Spoon into a 2-qt baking pan.
Prepare Oat Topping and sprinkle over peach mixture. Bakes on middle rack of a 375 F oven until fruit is bubbling and topping is golden (about 40 mins). Serve warm or at room temperature. Makes 6 servings.
OAT TOPPING: Stir together 1/2 cup each rolled oats and all-purpose flour and 1/4 cup firmly packed brown sugar. With a pastry blender or 2 knives, cut in 1/4 cup cold margarine, cut into small pieces, until mixture resembles coarse crumbs.
Preparation Time: 1:00
Gently stir together peaches, sugar, cornstarch, nutmeg, vanilla, and lemon juice. Spoon into a 2-qt baking pan.
Prepare Oat Topping and sprinkle over peach mixture. Bakes on middle rack of a 375 F oven until fruit is bubbling and topping is golden (about 40 mins). Serve warm or at room temperature. Makes 6 servings.
OAT TOPPING: Stir together 1/2 cup each rolled oats and all-purpose flour and 1/4 cup firmly packed brown sugar. With a pastry blender or 2 knives, cut in 1/4 cup cold margarine, cut into small pieces, until mixture resembles coarse crumbs.