Down-Home Peach-Raspberry Crisp
Down-Home Peach-Raspberry Crisp is an moderately easy dinner. Made with 1 (28 oz.) can juice packed cling peach slices, drained, 1/2 (12 oz.) pkg. dry pack frozen raspberries, thawed, 2 tbsp. cornstarch, 3 tbsp. light brown sugar, firmly packed and 3/4 c. quick cooking oats, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Heat oven to 400Β°.
Spray an 8-inch square baking dish with nonstick cooking spray.
Toss peaches, raspberries, cornstarch and 1 tablespoon brown sugar in large bowl to mix well; set aside. Combine oats, remaining 2 tablespoons brown sugar, margarine, flour and cinnamon in a small bowl.
Mix with fingertips until crumbly.
Spread all but 1/4 cup of oat mixture over bottom of prepared baking dish; spoon fruit mixture over oats in an even layer.
Sprinkle remaining oat mixture over fruit.
Bake for 20 minutes until fruit bubbles and topping is browned.
Serve warm or at room temperature, accompanied by nondairy whipped topping.
π· Perfect Pairings
Complete your meal with these
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