To take advantage of another fruit in peak season, substitute unpeeled nectarines for the peaches.
Cooking Light JULY 2000
Preheat oven to 375°.
Combine first 3 ingredients in a bowl, and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
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.
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