Peach-And-Raspberry Crisp

1. 1

   Drain thawed raspberries, reserving the juice.

2. 2

   Combine peaches, 2 tablespoons sugar, and 1 tablespoon flour; pour into an 11- x 7-inch baking dish, and top with raspberries.

3. 3

   Combine cookie crumbs and remaining sugar and flour; cut in butter with a pastry blender or fork until mixture is crumbly. Sprinkle over fruit mixture.

4. 4

   Bake at 375u00b0 for 25 to 30 minutes or until bubbly and golden.

5. 5

   Whisk together reserved raspberry juice, cornstarch, and powdered sugar in a small saucepan over medium-high heat. Bring to a boil, and cook 1 minute. Serve with baked crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.