Peach Crisp with Bread Streusel

  • Yield 6 servings
  • Prep 25 mins
  • Cook 40 mins

Canned peaches make this crisp a year-round favorite.

peach_crisp

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

  1. Using hands, shred leftover bread into 1/2-inch long pieces.
  2. 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.
  3. 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.
  4. Toss cubed bread with drained peaches, 1/2 cup reserved juice, brown sugar and nutmeg.
  5. Pour filling into greased 8x8x2-inch pan; dot with 1/2-inch chunks of margarine.
  6. Sprinkle top with streusel.
  7. Bake for 25-30 minutes, until bubbling.
  8. Serve with vanilla ice cream or whipped cream, if desired. 

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