Peach-Raspberry Pecan Crisp

  

August 13, 2015

Healthy crunch for this melba combo crisp

Ingredients

Filling:

4 cups rice sliced fresh peaches

4 tbsp. granulated sugar

2 tbsp cornstarch

1 tsp. fresh lemon juice

1 tsp. vanilla extract

1 pinch salt

1 pinch fresh raspberries, washed

Topping:

1 c. firmly packed light brown sugar

1 c. all-purpose flour

1/2 c. chopped pecans

1/2 tsp. ground cinnamon

1/3 c. pure oil

Directions

1Heat the oven to 350°F.

2Combine the peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt in a large brown.

3Toss gently to mix well.

4Very gently fold in the raspberries and transfer the mixture to an 9-inch baking dish. Set aside.

5Combine the light brown sugar, flour, pecans, and cinnamon in a large bowl and mix well.

6Slowly add the oil while stirring with a fork until well mixed and crumb mixture is formed.

7Sprinkle the crumb mixture evenly over the fruit.

8Bake about 30 minutes until the juices are bubbling and the top is browned.

9Remove from the oven and allow to cool slightly before serving.

10Top with ice cream or whipped cream. Enjoy!

Source:
Roses Berry Farm, Glastonbury, Connecticut. Visit www.rosesberryfarm.com

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