NAVAJO PEACH APPLE CRISP
(Kathleen Parrent)

Filling:

4 2/3 cup sliced peeled fresh/frozen peaches
1/2 cup honey
3 1/2 cup sliced peeled granny smith apples
2 Tbsp. peach brandy or brandy
1 Tbsp. vanilla
1/2 tsp. cinnamon

Topping:

1 cup all purpose flour
1/2 cup brown sugar
1/4 cup salt
6 Tbsp. butter/margarine
4 Tbsp. pine nuts

Combine filling ingredients. Spray 9 x 13 inch pan with cooking spray then place filling mixture in pan. Combine flour, brown sugar, and salt in small bowl. Cut in margarine until mixture resembles coarse meal. Stir in pine nuts. Sprinkle over peach mixture. Bake at 375 degrees for 30 minutes or until lightly browned and bubbly. Serves 12.