Peach Melba Crisp

Cooking Light
To take advantage of another fruit in peak season, substitute unpeeled nectarines for the peaches.
6 servings


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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


Preheat oven to 375°.

Combine first 3 ingredients in a bowl, and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.

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.

Created date

October 2003

Nutritional Information

Calories 261
Caloriesfromfat 21 %
Fat 6.2 g
Satfat 3.6 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 2.5 g
Carbohydrate 52 g
Fiber 5.1 g
Cholesterol 16 mg
Iron 1 mg
Sodium 64 mg
Calcium 25 mg