Peach Crisp with Bread Streusel
- Yield 6 servings
- Prep 25 mins
- Cook 40 mins
Canned peaches make this crisp a year-round favorite.
Ingredients
- Filling:
- 4 cups King's Hawaiian Sweet Bread, cut into 1-inch cubes (1/4 loaf)
- 1 -- (29-ounce) can sliced peaches, drained, juice reserved
- 1/3 cup dark brown sugar, packed
- 1/4 teaspoon nutmeg
- 2 tablespoons margarine, cut into 1/2-inch chunks
- Streusel:
- 1/4 cup slivered almonds
- 2 tablespoons margarine
- 1 cup 1/2-inch torn pieces* King's Hawaiian Sweet Bread
- 1/4 cup dark brown sugar, packed
Instructions
- Using hands, shred leftover bread into 1/2-inch long pieces.
- Bake bread cubes on a baking sheet with a lip in a preheated 200F oven for 15 minutes; remove from oven and set aside. Increase oven temperature to 325F.
- While cubes bake, make streusel: cook almonds in skillet over medium heat, stirring often, until lightly browned. Add margarine; melt. Stir in torn bread and brown sugar; cook until well mixed and caramelized. Set aside.
- Toss cubed bread with drained peaches, 1/2 cup reserved juice, brown sugar and nutmeg.
- Pour filling into greased 8x8x2-inch pan; dot with 1/2-inch chunks of margarine.
- Sprinkle top with streusel.
- Bake for 25-30 minutes, until bubbling.
- Serve with vanilla ice cream or whipped cream, if desired.
