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Yield:
8 Servings
Ingredients:
Instructions:
Instructions: 1) Drain the peaches reserving 1/3 c of syrup. Then in a 1 qt.
(preferably) glass baking dish, combine the peaches, reserved syrup, and the rhubarb; set aside... 2) In a small mixing bowl, combine the oats, brown sugar, flour, and cinnamon, then cut in the butter `til the mixture resembles coarse crumbs. Stir in the coconut and sprinkle over the fruit... 3a) Bake uncovered, in a 350 oven for 25 to 30 min. or `til fruit is heated through and topping is crisp... *OR* 3b) Micro-cook, uncovered, on 100% power (high) for 8 to 10 min. or `til fruit is heated through, turning baking dish 90 twice during cooking... 4) Serve warm with the vanilla ice cream... Email this Recipe:
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