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PEACH RASPBERRY PECAN CRISP




Source of Recipe


YankeeHarvest


List of Ingredients




FILLING
4 cups slices peaches
4 tablespoons sugar
2 tablespoons cornstarch
1 tsp. fresh lemon juice
1 tsp. vanilla
1 pinch salt
1 pint fresh (or frozen) raspberries

TOPPING
1 cup firmly packed brown sugar
1 cup flour
1/2 cup chopped pecans
1/2 tsp. ground cinnamon
1/3 cup canola oil

Recipe



Heat oven to 350 degrees. Combine peaches, sugar, cornstarch, lemon juice, vanilla extract and salt in a large bowl. Toss gently to mix. Fold in raspberries and transfer to an 8x8-baking dish. Set aside.

Combine the light brown sugar, flour, pecans, and cinnamon in a large bowl and mix well. Slowly add oil while stirring with a fork until well mixed and crumbly. Sprinkle the crumb mixture over the fruit.

Bake 30 minutes until juices are bubbling and the top is brown. Remove and cool before serving. Top with sweetened whip cream, sour cream or your favorite ice cream.

If raspberries are a problem, replace with blueberries. and use almond extract instead of vanilla.