Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Peach-And-Raspberry Crisp




Source of Recipe


Southern Living, 10/02






Recipe Introduction


For a total indulgence, top this crisp with vanilla ice cream, and sprinkle with toasted slivered almonds.





List of Ingredients



• 1 (14 oz) pkg frozen raspberries, thawed
  
• 2 (1 lb, 4 oz) cans sliced peaches in heavy syrup, drained
  
• 1/4 cup sugar, divided
  
• 5 T all-purpose flour, divided
  
• 2 cups oatmeal cookie crumbs
  
• 1/2 cup cold butter or margarine, cut up
  
• 1 tsp cornstarch
  
• 1/4 cup powdered sugar
  






Instructions



1. Drain thawed raspberries, reserving the juice.
   
2. Combine peaches, 2 T sugar, and 1 T flour; pour into an 11" x 7" baking dish, and top with raspberries.
   
3. Combine cookie crumbs and remaining sugar and flour; cut in butter with a pastry blender or fork until mixture is crumbly. Sprinkle over fruit mixture.
   
4. Bake at 375 degrees for 25 to 30 minutes or until bubbly and golden.
   
5. Whisk together reserved raspberry juice, cornstarch, and powdered sugar in a small saucepan over medium-high heat. Bring to a boil, and cook 1 minute. Serve with baked crisp.
   






Final Comments


Makes 8 servings.