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Rasberry-Peach Crisp

Yield

9 Servings

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 6 cups peeled and sliced fresh peaches (about 8)
  • OR
  • 6 cups peeled and sliced fresh peaches (about 8)
  • 3/4 cup Pillsbury BEST® All Purpose Flour, divided
  • 5 tablespoons brown sugar sucralose blend, divided
  • 3/4 teaspoon ground ginger, divided
  • 1/2 cup quick rolled oats
  • 1/4 cup butter, melted
  • 3 tablespoons chopped pecans or walnuts
  • 1/2 cup Smucker's® Sugar Free Red Raspberry Preserves
  • 1 cup fresh red raspberries
  • Sugar free frozen whipped topping, thawed

How to Make It

  1. HEAT oven to 375ºF. Coat 9 x 9-inch baking dish with no-stick cooking spray. Stir together peaches, 1/4 cup flour, 3 tablespoons brown sugar blend and 1/2 teaspoon ginger in large bowl. Spoon into prepared baking dish.

  2. COMBINE oats and remaining 1/2 cup flour, 2 tablespoons brown sugar blend and 1/4 teaspoon ginger in bowl. Stir in butter with a fork until crumbly. Add pecans. Sprinkle over peach mixture.

  3. BAKE 40 to 45 minutes or until topping is golden brown and peaches are tender. Cool 15 minutes. Combine preserves and raspberries. Spoon on top of each serving. Top with a dollop of whipped topping.

  4. TIP To partially thaw frozen peaches, place in microwave-safe bowl. Microwave on HIGH 2 minutes.