Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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

Recipe by Cooking Light July 2000

Gallery

Recipe Summary

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • Combine first 3 ingredients in a bowl, and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.

  • 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.

Nutrition Facts

261 calories; calories from fat 21%; fat 6.2g; saturated fat 3.6g; mono fat 1.8g; poly fat 0.5g; protein 2.5g; carbohydrates 52g; fiber 5.1g; cholesterol 16mg; iron 1mg; sodium 64mg; calcium 25mg.
Advertisement
Advertisement