Peaches 'n' Cream Tapioca

Photo: Oxmoor House
Granola gives this homey dessert a crunch similar to a peach crisp.

Prep: 6 minutes, Cook: 4 hours

Slow-Cooker Size: 3 1/2-quart

Yield:

Makes 8 servings

Recipe from


Ingredients

4 cups fresh or frozen peach slices (about 2 pounds)
3 tablespoons uncooked quick-cooking tapioca
3/4 cup firmly packed brown sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream
1/2 cup peach nectar
2 cups granola

Preparation

Stir together first 7 ingredients in a 3 1/2-quart slow cooker.

Cover and cook on LOW 4 hours. Stir well; spoon into dessert dishes, and top evenly with granola.

Peachy Keen: Fresh peaches are best. If you use frozen ones, just rinse off any ice crystals; there's no need to thaw them for this recipe.

Note:

Southern Living Slow-Cooker Cookbook

February 2006