Peach & Raspberry Crisp

Recipe by Hey Jude
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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and slice peaches, you should have about 4 cups.
  • In a shallow 1 1/2 to 2-quart casserole, combine peaches, 1/3 C of the sugar, lemon juice, and cinnamon.
  • Mix lightly.
  • Spread raspberries over peach mixture.
  • In a food processor or a medium-size bowl, whirl or stir together flour, remaining 1/3 C.
  • sugar and nutmeg until well blended.
  • Add margarine; whirl with on-off bursts (or cut in with a pastry blender or 2 knives) until mixture begins to cling together in lumps.
  • Spoon over raspberries.
  • Bake in a 375°F oven until fruit mixture is bubbly in center and topping is golden brown, about 45 minutes.
  • Let cool for at least 10 minutes.
  • Serve warm or at room temperature.
  • Top with frozen yogurt if desired.
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