To take advantage of another fruit in peak season, substitute unpeeled nectarines for the peaches.
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
1 tablespoon seedless raspberry jam, melted
How to Make It
Preheat oven to 375°.
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.
I did make a few minor changes - I used 1/4c whole wheat flour plus 1/2c oats, subbed splenda for the white sugar, and put in almost a pint of fresh raspberries. Next time I'll add a touch of cinnamon to the topping too. Delicious with a bit of lite vanilla ice cream.
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