Peach-Rhubarb Crisp

1. 1

   Drain the peaches reserving 13 cup of syrup.

2. 2

   Then in a 1 quart (preferably) glass baking dish, combine the peaches, reserved syrup, and the rhubarb; set aside.

3. 3

   In a small mixing bowl, combine the oats, brown sugar, flour, and cinnamon, then cut in the butter `til the mixture resembles coarse crumbs.

4. 4

   Stir in the coconut and sprinkle over the fruit.

5. 5

   Bake uncovered, in a 350F (180C) F oven for 25 to 30 minutes or `til fruit is heated through and topping is crisp.

6. 6

   Micro-cook, uncovered, on 100% power (high) for 8 to 10 minutes or `til fruit is heated through, turning baking dish 90o twice during cooking.

7. 7

   Serve warm with the vanilla ice cream.

No additional tips available.