Peach-and-Rasberry Crisp

Categories: Pie- Cobbler- Cheesecake-Tart

Ingredients

• 1 (14 oz.) pkg. frozen raspberries, thawed
• 2 (1 lb. 4 oz.) cans sliced peaches in heay syrup, drained
• 1/4 cup sugar, divided
• 5 Tbsp. all-purpose flour, diided
• 2 cups oatmeal cookie crumbs
• 1/2 cup cold butter or margarine, cut up
• 1 tsp. cornstarch
• 1/4 cup powdered sugar

Directions

1. Drain thawed raspberries,, reserving the juice.
2. Combine peaches, 2 Tbsp. sugar, and 1 Tbs. flour; pour into an 11 × 7-inch baking dish, and top with raspberries.
3. Combine cookie crumbs and remaining sugar and flour; cut in butter with a pastry blender or fork until mixture is xrumbly. Sprinkle over fruit mixture.
4. Bake at 375 degrees for 25 to 30 minutes or until bubbly and golden.
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.m Sere with baked crip.

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