Yield
Makes 8 servings
Photo: Sara Gray; Styling: Sheri Harrison

How to Make It

Step 1

Whisk together first 3 ingredients in a medium bowl. Place peach slices in a large bowl. Sprinkle sugar mixture over peaches, and toss until combined. Sprinkle vanilla over peach mixture, add raspberries, and toss gently. Let stand while preparing topping.

Step 2

Whisk together brown sugar and 2 cups flour in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Stir in oats and walnuts. Pour peach mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with topping (dish will be full).

Step 3

Bake at 350° for 45 minutes or until filling is bubbly and top is golden. Serve warm. Garnish, if desired.

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