Peach-Rhubarb Crisp

Directions

Drain the peaches reserving ⅓ cup of syrup.

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

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

Stir in the coconut and sprinkle over the fruit.

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

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.

Serve warm with the vanilla ice cream.