Filling

• 1 (29 ounce) can sliced peaches, well drained
• ½ cup brown sugar
• 3 tablespoons flour
• Dash of salt
• ½ teaspoon cinnamon
• ¼ teaspoon almond extract
• ¼ teaspoon vanilla extract
• ¼ cup heavy cream 

Crumb Topping

• 2/3 cup flour
• ¼ cup sugar
• 1/8 teaspoon salt
• 3 tablespoons butter, softened

Mix all the ingredients together in a stand mixer using the paddle attachment until the butter is combined and the texture is fine. 

Preheat oven to 375F. In a medium bowl, combine all the ingredients until well mixed. Butter a 9-inch pie pan or tart pan. Pour the peach filling into the pan. Spread the Crumb topping mixture on top of the peach filling until all of the filling is covered. Place on a foiled cookie sheet and bake for 30 minutes or until the filling bubbles over.

This is my twin sister Laura’s delicious pumpkin bread recipe. Everyone loves this moist, cinnamon bread in the fall and during the holidays.

• 4 C. four
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 C. sugar
• 1 C. brown sugar
• 1 tsp. cinnamon,
• 1/2 tsp. cloves
• 1/4 tsp. ginger
• 1/2 tsp. nutmeg
• 4 large eggs
• 1 C. vegetable oil
• 1 15 oz. can of pumpkin pie filling
• 2/3 C. water
• 2/3 C. toffee chips

Beat all together just until mixed thoroughly. Pour into two greased loaf pans. Bake at 350 for one hour.

Add apple slices, raisins, carrots, and walnuts to bagged, pre-prepared spinach and kale salad mix, for crunch and more fall flair!  Add a light vinegarette and you are all set! Fast and easy!