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PEACHY CRISP

  • 6servings

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Source: www.foodreference.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, D

Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1/4 cup granulated sugar

  3. 1/4 cup packed brown sugar

  4. 3 Tbsp. chilled stick margarine or butter, cut into small pieces

  5. 6 cups sliced peeled peaches (about 3 pounds)

  6. 2 tsp. lemon juice

  7. 1 cup raspberries

  8. 1 Tbsp. granulated sugar

  9. 1 Tbsp. cornstarch

  10. Cooking spray

  11. 1 Tbsp. seedless raspberry jam, melted

Instructions Jump to Ingredients ↑

  1. Directions Preheat oven to 375°

  2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1/4 cup granulated sugar, and brown sugar in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.

  3. Combine sliced peaches and lemon juice in a large bowl, and toss gently to coat. Add raspberries, 1 tablespoon granulated sugar, and cornstarch, and toss gently. Spoon fruit mixture into an 8-inch square baking dish coated with cooking spray, and drizzle raspberry jam evenly over fruit mixture. Sprinkle with flour mixture. Bake at 375° for 45 minutes or until brown.

  4. Nutrition analysis per serving: Calories 258 (22% from fat); Fat 6.2g (sat 1.2g, mono 2.6g, poly 2g); Protein 2.5g; Carbohydrates 51.2g; Fiber 4.7g; Cholesterol 0mg; Iron 1mg; Sodium 73mg; Calcium 25mg The National 5 A Day Program - www.5aday.gov

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