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Raspberry Peach Crisp

Raspberry Peach Crisp
Summer fruit is put to a perfect use in this comforting dessert shared by Jennifer Eilts. "The juicy peaches and ripe berries blend beautifully," she notes from Central City, Nebraska.
6 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

  • 5 medium ripe peaches, peeled and sliced
  • 1 cup fresh raspberries
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/3 cup thawed apple juice concentrate
  • TOPPING:
  • 1/3 cup all-purpose flour
  • 1/3 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter
  • Vanilla ice cream

Directions

  • Combine peaches and raspberries in a greased 2-qt. baking dish. In a
  • small bowl, combine the cornstarch, cinnamon, ginger and apple juice
  • concentrate until smooth; drizzle over fruit. In a bowl, combine
  • the flour, oats, brown sugar and cinnamon. Cut in butter until
  • crumbly. Sprinkle over fruit.
  • Bake, uncovered, at 375° for 30-35 minutes or until topping is
  • golden brown and filling is bubbly. Serve warm with ice cream.
  • Yield: 6 servings.
© Taste of Home 2013

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Raspberry Peach Crisp (continued)

Nutrition Facts: 1 serving (1/2 cup) equals 235 calories, 8 g fat (5 g saturated fat), 21 mg cholesterol, 87 mg sodium, 40 g carbohydrate, 4 g fiber, 2 g protein.
© Taste of Home 2013