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Dixie Cantaloupe and Peaches

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Dixie Cantaloupe and Peaches Empty Dixie Cantaloupe and Peaches

Post  Guest on Sun Dec 14, 2008 10:35 am

Dixie Cantaloupe and Peaches

1 medium cantaloupe, pared and cut into
Y2-inch pieces (about 3 cups)
4 fresh peaches, peeled and sliced (about
3 cups)
2 tablespoons lemon juice
1 cup all-purpose flour*
1 cup packed brown sugar
Y3 cup butter or margarine
Y2 teaspoon ground cinnamon
Ya teaspoon salt
Ice cream or light cream (optional)

Heat oven to 375°, Place cantaloupe and peaches in un-
greased baking dish, BxBx2 inches, or 1 V2-quart casserole;
sprinkle with lemon juice. Mix remaining ingredients ex-
cept ice cream with pastry blender or fork until crumbly;
sprinkle over cantaloupe and peaches. Bake until can-
taloupe and peaches are tender and topping is golden
brown, about 30 minutes, Serve warm with ice cream.

.If using self-rising flour. omit salt.


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