“This is a tasty lowfat dessert recipe that I found in the Sunset Low-Fat Cookbook.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and slice peaches, you should have about 4 cups.
  2. In a shallow 1 1/2 to 2-quart casserole, combine peaches, 1/3 C of the sugar, lemon juice, and cinnamon.
  3. Mix lightly.
  4. Spread raspberries over peach mixture.
  5. In a food processor or a medium-size bowl, whirl or stir together flour, remaining 1/3 C.
  6. sugar and nutmeg until well blended.
  7. Add margarine; whirl with on-off bursts (or cut in with a pastry blender or 2 knives) until mixture begins to cling together in lumps.
  8. Spoon over raspberries.
  9. Bake in a 375°F oven until fruit mixture is bubbly in center and topping is golden brown, about 45 minutes.
  10. Let cool for at least 10 minutes.
  11. Serve warm or at room temperature.
  12. Top with frozen yogurt if desired.

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