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Peach-Raspberry Pecan Crisp

Healthy crunch for this melba combo crisp

 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
1

Heat the oven to 350°F.

2

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

3

Toss gently to mix well.

4

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

5

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

6

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

7

Sprinkle the crumb mixture evenly over the fruit.

8

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

9

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

10

Top with ice cream or whipped cream. Enjoy!