Peach-and-Raspberry Crisp

Ingredients

• 1 (14-ounce) package frozen raspberries, thawed
• 2 (1-pound, 4-ounce) cans sliced peaches in heavy syrup, drained
• 1/4 cup sugar, divided
• 5 tablespoons all-purpose flour, divided
• 2 cups oatmeal cookie crumbs
• 1/2 cup cold butter or margarine, cut up
• 1 teaspoon cornstarch
• 1/4 cup powdered sugar

Preparation

1. Drain thawed raspberries, reserving the juice.
2. Combine peaches, 2 tablespoons sugar, and 1 tablespoon flour; pour into an 11- x 7-inch baking dish, and top with raspberries.
3. 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.
4. Bake at 375° for 25 to 30 minutes or until bubbly and golden.
5. 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.