TGIF: Summertime Indulgence Peach and Rasberry Crisp

www.OnePlaceOpenHouse.com

Enjoy the abundant selection of seasonal fresh produce this month.  This sweet crisp is a great end of summer dessert with its fresh and plump peaches and tangy rasperries baked to perfection.
 
For a total indulgence, top this crisp with vanilla ice cream, and sprinkle with toasted slivered almonds.

Ingredients

• 1  (14-ounce) package frozen raspberries, thawed
• 2  (1-pound, 4-ounce) cans sliced peaches in heavy syrup, drained
• 1/4  cup  sugar, divided
• 5  tablespoons  all-purpose flour, divided
• 2  cups  oatmeal cookie crumbs
• 1/2  cup  cold butter or margarine, cut up
• 1  teaspoon  cornstarch
• 1/4  cup  powdered sugar

Preparation

Drain thawed raspberries, reserving the juice.

Combine peaches, 2 tablespoons sugar, and 1 tablespoon flour; pour into an 11- x 7-inch baking dish, and top with raspberries.

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.

Bake at 375° for 25 to 30 minutes or until bubbly and golden.

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.


Yield: Makes 8 servings



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