These are an experiment that was hugely successful! Even my 75 year old mother loves them! We had a hard time finding pineapple Jell-o, but it's worth the effort. For the best results, put the rum in the 'fridge for an hour or two before making these. These are NOT for children!
Our Aunt Mary Jane made these potatoes at a family reunion back in '76 and they have been a family staple ever since! They go great with anything, and are so easy! I recommend any waxy potato, as russets etc. tend to be too dry.
My Czechoslovakian Nana Edith used to make these every Summer. We'd look forward to her call telling us she found ripe peaches, & to please come to lunch. She taught my mother to make them & she taught me. They may take a little practice & patience, but are well worth it! We still make a meal of them, but are great after a big salad or small dinner. I usually use only four large peaches since the dough is the best part! Can be served hot, cold, or room temp. They can also be made smaller with apricots.
Don't let the dill pickles keep you from making this! Our friend Janet always brought this to our Rose Bowl Parties and it's ALWAYS the first to go where ever we take it. Its best made the day before. Serve with Wheat Thins or Ruffled Potato Chips.
I don't like oats on my fruit crisps, but like the crunchy, caramel topping. A friend in Sacramento gave me this recipe, & have been making it for years. I've looked for others, but haven't found one as easy or as good! I have tried it with just peaches, just blueberries, and mixed berries, and all worked well!
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