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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Summer fruit is put to a perfect use in this comforting dessert shared by Jennifer Eilts. The juicy peaches and ripe berries blend beautifully, she notes from Central City, Nebraska. Ingredients:
5 medium ripe peaches, peeled and sliced |
1 cup fresh raspberries |
1 tablespoon cornstarch |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/3 cup thawed apple juice concentrate |
topping: |
1/3 cup king arthur unbleached all-purpose flour |
1/3 cup quick-cooking oats |
1/3 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1/4 cup cold butter |
vanilla ice cream |
Directions:
1. Combine peaches and raspberries in a greased 2-qt. baking dish. In a small bowl, combine the cornstarch, cinnamon, ginger and apple juice concentrate until smooth; drizzle over fruit. In a bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over fruit.
2. Bake, uncovered, at 375° for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm with ice cream. Yield: 6 servings.
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