Peach-and-Raspberry Crisp


  • ¼ cup powdered sugar
  • 1 teaspoon cornstarch
  • 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 (14-ounce) package frozen raspberries, thawed
  • + 1 more ingredients
    • ½ cup cold butter or margarine, cut up

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. ...

View full recipe at My Recipes


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