Peach Raspberry Crisp~

6-10 sliced and peeled fresh peaches (or enough to fill your casserole dish)

1 half pint fresh raspberries

1 cup sugar 

1/2 teaspoon cinnamon 


Topping: 

1 cup flour 

1/2 cup brown sugar 

1/2 cup butter, at room temperature 


Preheat oven to 350º. 


Gently mix the fruit with sugar and cinnamon.  Put in a 9 x 9 baking pan or equivalent casserole dish. In another bowl, cut together the topping ingredients with a pastry blender or mix together with fingers till well combined. Sprinkle over fruit.



Bake 40-50 minutes till topping is golden and filling is bubbly. Carefully broil for a minute or two if topping needs some more color.  Serve warm with vanilla ice cream. 

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