Promoting Canadian Oats

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5 medium ripe peaches, peeled and sliced
1 cup fresh raspberries
1 tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/3 cup apple juice concentrate

Topping

1/3 cup all-purpose flour
1/3 cup quick-cooking oats
1/3 cup packed brown sugar
½ teaspoon ground cinnamon
¼ cup cold butter
Vanilla ice cream

Combine peaches and raspberries in a greased 2 quart baking dish. In a small bowl, combine the cornstarch, cinnamon, ginger and apple juice concentrate until smooth. Drizzle over fruit. In a bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over fruit.

Bake, uncovered, at 375°F for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm with ice cream. Yield: 6 servings.

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