Simple Peach Cranberry Crumble
Ingredients
- 2 cans, 15.25 ounces each sliced peaches
- 1 cup fresh cranberries
- 1/4 cup sugar
- 2 tablespoons flour
- 1/4 teaspoon cinnamon
- 3 tablespoons Hiland Butter cold, cut into cubes
Crumble Topping
- 1 cup old-fashioned oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie slice
- 6 tablespoons Hiland Butter cut into cubes, softened
- Hiland Butter Pecan Ice Cream
Directions
- Preheat oven to 350°. Spray 8″ X 8″ casserole dish with cooking spray.
- Put drained peaches into a medium bowl. Add cranberries, sugar, flour, and cinnamon; stir to combine. Mix in Hiland Butter. Pour into the casserole dish, set aside.
Crumble Topping
- Mix oats, flour, brown sugar, and pumpkin pie spice together with a fork in a small bowl. Add Hiland Butter, use clean hands to mix until crumbly. Spread over fruit mixture; bake 30 – 35 minutes or until golden.
- Top with Hiland Butter Pecan ice cream (or your favorite Hiland flavor).
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