Saturday, September 18, 2010

Peach Raspberry Crisp

The peaches from Palisade have been exceptional this juicy that you need a bib to eat them! Having gotten a few of them during a recent visit I was craving a peach crisp. I hate making a 9 x 9 pan when there are just two of us. So I came up with a recipe that made 3 ramekins of a peach and raspberry combo.

1/2 C oats
1/4 C flour
1/4 C chopped pecans
1/4 C brown sugar
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
Pinch of salt
1/4 C margarine
3 to 4 peaches peeled and sliced
1/4  to 3/8 C sugar
1 T cornstarch
1 C raspberries

Mix the oats, flour, pecans, brown sugar and spices. Cut in margarine to form crumbs. Peel and slice peaches and add sugar, cornstarch and raspberries. Spray 3 ramekins and divide fruit mixture among the 3. Put topping mix on top of each. Place on a baking sheet and bake in 350 oven for 30 to 35 minutes until topping is browned. Serve plain, with yogurt, whipped cream or ice cream. YUM! Mom

1 comment:

  1. Yummy!
    Wish I had had this recipe the other day, but instead I made freezer jam with my peaches, but it was too runny, more like ice-cream sauce.