Peach & Raspberry Crisp

Name: Peach & Raspberry Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 8 medium firm-ripe peaches (about 2 lbs.); 2/3 cup sugar; 2 tablespoons lemon juice; 1/2 teaspoon ground cinnamon; 2 cups raspberries; 2/3 cup all-purpose flour; 1/4 teaspoon nutmeg; 1/4 cup cold margarine, diced; low-fat vanilla frozen yogurt (optional)

Submitted by Hey Jude

"This is a tasty lowfat dessert recipe that I found in the Sunset Low-Fat Cookbook."

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Ready In:: 1hr
Ingredients:: 9
Serves:: 8

ingredients

8 medium firm-ripe peaches (about 2 lbs.)
²⁄₃ cup sugar
2 tablespoons lemon juice
¹⁄₂ teaspoon ground cinnamon
2 cups raspberries
²⁄₃ cup all-purpose flour
¹⁄₄ teaspoon nutmeg
¹⁄₄ cup cold margarine, diced
low-fat vanilla frozen yogurt (optional)

directions

Peel and slice peaches, you should have about 4 cups.
In a shallow 1 1/2 to 2-quart casserole, combine peaches, 1/3 C of the sugar, lemon juice, and cinnamon.
Mix lightly.
Spread raspberries over peach mixture.
In a food processor or a medium-size bowl, whirl or stir together flour, remaining 1/3 C.
sugar and nutmeg until well blended.
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.
Spoon over raspberries.
Bake in a 375°F oven until fruit mixture is bubbly in center and topping is golden brown, about 45 minutes.
Let cool for at least 10 minutes.
Serve warm or at room temperature.
Top with frozen yogurt if desired.

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Reviews

hey jude, this was wonderful! i only had 4 peaches so i also added a pint of blueberries. to the topping i added about 1/3 c of slivered almonds, and i used 1 stick of butter. baking time was right on, and the wonderful fresh fruit just melted in my mouth. i served it plain, but i know this would be awesome topped with ice cream!

chia2160