Peach-and-Raspberry Crisp

For a total indulgence, top this crisp with vanilla ice cream, and sprinkle with toasted slivered almonds.

Yield: Makes 8 servings
Recipe from Southern Living

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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.
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