Total Time
Prep 15 mins
Cook 45 mins

A new twist on the well known peach-raspberry dessert Peach Melba. It's preferable to use the seedless type raspberry jam in making this. I like it best after it sits in the fridge a few hours, allowing the sauce to thicken.

Ingredients Nutrition


  1. Toss the peaches with the lemon juice.
  2. Combine the peaches with the raspberries, sugar and cornstarch in a large bowl.
  3. Toss gently and spoon into an 8-inch square baking dish coated with spray.
  4. Drizzle the jam evenly over the top.
  5. Combine the flour and sugars in a bowl and cut in the butter until it resembles coarse meal; sprinkle over the top of the jam& fruit.
  6. Bake at 375°F 45 minutes.
  7. Serve warm or cold.
  8. Top each serving with a scoop of ice cream.
Most Helpful

Yummy! The only change I made was to use Splenda for the white sugar and sugar free raspberry jam. Very good and easy, definitely a dessert I'll make again. Reviewed for RecipeZaar tag.

Simply Chris August 05, 2005