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Easy Peach Butterscotch Crisp Recipe
|Canned sliced peaches||32 Ounce, well drained (2 Cans Of 16 Ounce Each)|
|Raisins||1⁄4 Cup (4 tbs)|
|Instant butterscotch pudding mix||3 3⁄4 Ounce (1 Package)|
|Flour||1⁄2 Cup (8 tbs)|
|Chopped dry roasted peanuts||1⁄3 Cup (5.33 tbs)|
|Old fashioned rolled oats||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2481 Calories from Fat 1034
% Daily Value*
Total Fat 119 g183%
Saturated Fat 61.7 g308.5%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 1833.8 mg76.4%
Total Carbohydrates 353 g117.6%
Dietary Fiber 22.8 g91.1%
Sugars 228.9 g
Protein 29 g58.5%
Vitamin A 120.5% Vitamin C 38%
Calcium 13.2% Iron 53.9%
*Based on a 2000 Calorie diet
In an 8-inch square baking pan place peaches and raisins; set aside.
In small bowl combine remaining ingredients, cutting in the butter or margarine until mixture is crumbly.
Sprinkle crumbly mixture over peaches and raisirts.Bake 15-20 minutes or until bubbly around edges.
Serve with ice cream.