Healthy crunch for this melba combo crisp
Heat the oven to 350°F.
Combine the peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt in a large brown.
Toss gently to mix well.
Very gently fold in the raspberries and transfer the mixture to an 9-inch baking dish. Set aside.
Combine the light brown sugar, flour, pecans, and cinnamon in a large bowl and mix well.
Slowly add the oil while stirring with a fork until well mixed and crumb mixture is formed.
Sprinkle the crumb mixture evenly over the fruit.
Bake about 30 minutes until the juices are bubbling and the top is browned.
Remove from the oven and allow to cool slightly before serving.
Top with ice cream or whipped cream. Enjoy!
Source:
Roses Berry Farm, Glastonbury, Connecticut. Visit www.rosesberryfarm.com
Ingredients
Directions
Heat the oven to 350°F.
Combine the peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt in a large brown.
Toss gently to mix well.
Very gently fold in the raspberries and transfer the mixture to an 9-inch baking dish. Set aside.
Combine the light brown sugar, flour, pecans, and cinnamon in a large bowl and mix well.
Slowly add the oil while stirring with a fork until well mixed and crumb mixture is formed.
Sprinkle the crumb mixture evenly over the fruit.
Bake about 30 minutes until the juices are bubbling and the top is browned.
Remove from the oven and allow to cool slightly before serving.
Top with ice cream or whipped cream. Enjoy!
