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Wednesday, August 8, 2012

Peach Raspberry Crisp

My mom gives me a bag full of women's magazines about once a month.  She has the corners carefully clipped off each one indicating to herself that she has finished with that magazine.  They rarely arrive with anything ripped out, and then I proceed to tear them apart.  This is a good summertime recipe I recently ripped out of a Good Housekeeping magazine that arrived in the last bunch.

1 lemon
1 1/3 c. flour
1 t. baking powder
3 T. brown sugar
1/2 c. plus 3 T. granulated sugar
10 T. butter, melted
6 ripe peaches, peeled and halved
1 pt. raspberries
1/4 c. cornstarch
1/8 t. salt
whipped cream or ice cream

Grate 1 T. lemon peel with a zester.  Squeeze 3 T. lemon juice. 
In a large bowl combine flour, baking powder, brown sugar, and lemon peel.  Blend in butter until small clumps form.
Cut peaches into 1/4" slices.  In a bowl toss peaches, berries, cornstarch, salt, lemon juice, and 1/2 c. sugar.  Let stand 15 minutes.
In a 2 quart baking dish, spread fruit.  Top with crumbs.  Bake at 375 for 40-50 minutes.  Cool 30 minutes.  Serve with whipped cream or ice cream on top.

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