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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To take advantage of another fruit in peak season, substitute unpeeled nectarines for the peaches. Ingredients:
1/2 cup all-purpose flour |
1/4 cup granulated sugar |
1/4 cup packed brown sugar |
3 tablespoons chilled butter or stick margarine, cut into small pieces |
6 cups sliced peeled peaches (about 2 3/4 pounds) |
2 teaspoons lemon juice |
1 cup fresh raspberries |
1 tablespoon granulated sugar |
1 tablespoon cornstarch |
cooking spray |
1 tablespoon seedless raspberry jam, melted |
Directions:
1. Preheat oven to 375°.
2. Combine first 3 ingredients in a bowl, and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
3. Combine peaches and juice in a large bowl; toss gently to coat. Add raspberries, 1 tablespoon granulated sugar, and cornstarch; toss gently. Spoon fruit mixture into an 8-inch square baking dish coated with cooking spray; drizzle jam evenly over fruit. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until browned.
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