For a total indulgence, top this crisp with vanilla ice cream, and sprinkle with toasted slivered almonds.
Drain thawed raspberries, reserving the juice.
Combine peaches, 2 tablespoons sugar, and 1 tablespoon flour; pour into an 11- x 7-inch baking dish, and top with raspberries.
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.
Bake at 375° for 25 to 30 minutes or until bubbly and golden.
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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