Grandma Chris’ Peach Crunch

Grandma Chris’ Peach Crunch

Laura Hopkins

Flour

Sugar

Diced peaches to fill 13 x 9” pan

4 ounces tapioca, divided

1 ½ cups flour

1 ½ cups quick rolled oats

1 ¼ cups brown sugar

1 ¾ stick margarine or butter, cubed

Flour bottom of 13 x 9 pan. Sprinkle pan with ½ cup of sugar (sweeter fruits will need less sugar). Dice peaches to fill pan 1 ½ - 2 inches deep. Halfway through filling the pan, sprinkle on 2 ounces of tapioca. When it is completely filled, add another 2 ounces of tapioca over the top. In a separate bowl, combine 1½ cups flour, 1 ½ cups quick rolled oats, 1 ¼ cups brown sugar, and 1 ¾ sticks margarine or butter, cubed. Mix topping ingredients together until crumbly and put on top of peaches. Bake at 350 degrees for 35 minutes or until brown on top and juices are bubbling around the edges.