Peach-and-Raspberry Crisp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a total indulgence, top this crisp with vanilla ice cream, and sprinkle with toasted slivered almonds. Ingredients:
1 (14-ounce) package frozen raspberries, thawed |
2 (1-pound, 4-ounce) cans sliced peaches in heavy syrup, drained |
1/4 cup sugar, divided |
5 tablespoons all-purpose flour, divided |
2 cups oatmeal cookie crumbs |
1/2 cup cold butter or margarine, cut up |
1 teaspoon cornstarch |
1/4 cup powdered sugar |
Directions:
1. Drain thawed raspberries, reserving the juice.
2. Combine peaches, 2 tablespoons sugar, and 1 tablespoon flour; pour into an 11- x 7-inch baking dish, and top with raspberries.
3. Combine cookie crumbs and remaining sugar and flour; cut in butter with a pastry blender or fork until mixture is crumbly. Sprinkle over fruit mixture.
4. Bake at 375° for 25 to 30 minutes or until bubbly and golden.
5. Whisk together reserved raspberry juice, cornstarch, and powdered sugar in a small saucepan over medium-high heat. Bring to a boil, and cook 1 minute. Serve with baked crisp.
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