Peaches 'n' Cream Tapioca

Peaches 'n' Cream Tapioca
Photo by Oxmoor House


  • 1/8 teaspoon ground nutmeg
  • ¾ cup firmly packed brown sugar
  • 4 cups fresh or frozen peach slices (about 2 pounds)
  • 3 tablespoons uncooked quick-cooking tapioca
  • 1/8 teaspoon salt
  • 2 cups granola
  • ½ cup peach nectar
  • + 1 more ingredients
    • 1 cup heavy whipping cream

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 rec...

View full recipe at My Recipes


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