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Peach Melba Crisp

Yield 6 servings (serving size: 1 cup)
An easy way to peel peaches is to drop them into boiling water for about a minute. Cool after removing. The skins should slip off easily.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons chilled stick margarine or butter, cut into small pieces
  • 6 cups sliced peeled peaches (about 3 pounds)
  • 2 teaspoons lemon juice
  • 1 cup raspberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon cornstarch
  • Cooking spray
  • 1 tablespoon seedless raspberry jam, melted

Nutrition Information

  • calories 258
  • caloriesfromfat 22 %
  • fat 6.2 g
  • satfat 1.2 g
  • monofat 2.6 g
  • polyfat 2 g
  • protein 2.5 g
  • carbohydrate 51.2 g
  • fiber 4.7 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 73 mg
  • calcium 25 mg

How to Make It

  1. Preheat oven to 375°.

  2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1/4 cup granulated sugar, and brown sugar in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.

  3. Combine sliced peaches and lemon juice in a large bowl, and toss gently to coat. Add raspberries, 1 tablespoon granulated sugar, and cornstarch, and toss gently. Spoon fruit mixture into an 8-inch square baking dish coated with cooking spray, and drizzle raspberry jam evenly over fruit mixture. Sprinkle with flour mixture. Bake at 375° for 45 minutes or until brown.