Peach Melba Crisp

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.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 375°.

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.

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.

January 1998
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