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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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An easy way to peel peaches is to drop them into boiling water for about a minute. Cool after removing. The skins should slip off easily. Ingredients:
1/2 cup all-purpose flour |
1/4 cup granulated sugar |
1/4 cup packed brown sugar |
3 tablespoons chilled stick margarine or butter, cut into small pieces |
6 cups sliced peeled peaches (about 3 pounds) |
2 teaspoons lemon juice |
1 cup raspberries |
1 tablespoon granulated sugar |
1 tablespoon cornstarch |
cooking spray |
1 tablespoon seedless raspberry jam, melted |
Directions:
1. Preheat oven to 375°.
2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1/4 cup granulated sugar, and brown sugar in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Combine sliced peaches and lemon juice in a large bowl, and toss gently to coat. Add raspberries, 1 tablespoon granulated sugar, and cornstarch, and toss gently. Spoon fruit mixture into an 8-inch square baking dish coated with cooking spray, and drizzle raspberry jam evenly over fruit mixture. Sprinkle with flour mixture. Bake at 375° for 45 minutes or until brown.
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