Peach Melba Crisp

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

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 21%
  • Fat: 6.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.5g
  • Carbohydrate: 52g
  • Fiber: 5.1g
  • Cholesterol: 16mg
  • Iron: 1mg
  • Sodium: 64mg
  • Calcium: 25mg

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

Preparation

  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.
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