ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peach Melba Crisp

Yield 6 servings
To take advantage of another fruit in peak season, substitute unpeeled nectarines for the peaches.

Ingredients

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

Nutrition Information

  • calories 261
  • caloriesfromfat 21 %
  • fat 6.2 g
  • satfat 3.6 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 2.5 g
  • carbohydrate 52 g
  • fiber 5.1 g
  • cholesterol 16 mg
  • iron 1 mg
  • sodium 64 mg
  • calcium 25 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 3 ingredients in a bowl, and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.

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