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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 22%
  • Fat: 6.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 2g
  • Protein: 2.5g
  • Carbohydrate: 51.2g
  • Fiber: 4.7g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 73mg
  • Calcium: 25mg

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

Preparation

  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.
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