Peach-and-Raspberry Crisp

Ingredients

• ½ cup cold butter or margarine, cut up
• ¼ cup powdered sugar
• 1 (14-ounce) package frozen raspberries, thawed
• 2 (1-pound, 4-ounce) cans sliced peaches in heavy syrup, drained
• ¼ cup sugar, divided
• 5 tablespoons all-purpose flour, divided
• 2 cups oatmeal cookie crumbs
• + 1 more ingredients
• • 1 teaspoon cornstarch

Drain thawed raspberries, reserving the juice. Combine peaches, 2 tablespoons sugar, and 1 tablespoon flour; pour into an 11- x 7-inch baking dish, and top with raspberries. Combine cookie crumbs and remaining sugar and flour; cut in butter with a pastry blender or fork until mixture is crumbly. ...

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