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.

Recipe by Cooking Light January 1998


Recipe Summary

6 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • 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.

  • 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.

Nutrition Facts

258 calories; calories from fat 22%; fat 6.2g; saturated fat 1.2g; mono fat 2.6g; poly fat 2g; protein 2.5g; carbohydrates 51.2g; fiber 4.7g; iron 1mg; sodium 73mg; calcium 25mg.