Peach Crisp

Ingredients:

1 refrigerated pastry for 9" pie crust

2 cans (21 ounces each) peach pie filling

1/4 cup fresh or frozen cranberries, thawed

1/2 cup all-purpose flour

1/3 cup firmly packed light brown sugar

1/4 cup butter, softened

2 tablespoons sliced almonds, blanched

Directions:

Preheat oven to 375 degrees. Line 9" pie pan with pastry; trim edges until pastry is even with top edge of pan.

Combine pie filling and cranberries in large bowl, tossing gently until well mixed. Spread evenly in pie pan.

In a small bowl, combine flour and brown sugar. Using a fork or pastry blender, cut in butter until mixture resembles coarse meal. Stir in almonds. Sprinkle evenly over filling. Bake at 375 degrees for about 40 minutes or until topping is golden brown. Yield: 8 servings