Peach-Raspberry Crisp

Peaches and raspberries harmonize perfectly in this summer crisp.

Active time 35 minutes
Total lime 1 hour 35 minutes plus cooling
Makes 8 servings

Ingredients:

• 1 lemon
• 1 1/3 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 3 tablespoon(s) Demerara or brown sugar
• 1/2 cup(s) granulated sugar
• 3 tablespoon(s) granulated sugar
• 10 tablespoon(s) unsalted butter, melted
• 6 ripe peaches, peeled and halved
• 1 pint(s) raspberries
• 1/4 cup(s) cornstarch
• 1/8 teaspoon(s) salt
• Whipped cream or ice cream

Directions

 

  1. From lemon, grate 1 tablespoon peel; squeeze 3 tablespoons juice . In large bowl , combine flour, baking powder, Demerara sugar, 3 tablespoons granulated sugar, and lemon peel; blend in butter until small and large clumps form. Refrigerate 15 minutes.
  2. Preheat oven to 375 degrees F.
  3. Cut peaches into 1/4-inch-thick slices. In bowl, toss peaches, berries, cornstarch, salt, lemon juice, and 1/2 cup granulated sugar. Let stand 15 minutes.
  4. In 2-quart ceramic baking dish, spread fruit. Top with crumbs. Bake 40 to 50 minutes or until filling is bubbling. Cool 30 minutes. Serve with whipped cream or ice cream.

Each serving (without cream)

About 365 calories, 4 g protein, 56 g carbohydrate, 15 g total fat (9 g saturated), 4 g fiber, 38 mg cholesterol, 85 mg sodium

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