RASPBERRY PEACH CRISP

                                      I love to make this when peaches are in season and raspberries are big and juicy.

for the fruit:

6 ripe peaches- not overly ripe -sliced

1 pint raspberries

1 -2 T flour -depending how juicy the peaches are

1/3 cup sugar

1/2 t cinnamon

for the crisp:

3/4 cup light brown sugar

1/2 cup butter

3/4 cup white sugar

1 cup flour

1t cinnamon

1 cup oatmeal (not instant)

Preheat oven to 350

Toss the fruit in a bowl with the flour and sugar- try not to break up the berries.. Put it in an ovenproof about 9 x 13 baking dish- or individual oven proof bowls

Mix butter, sugars, 1 t cinnamon until well combined.  Add the flour and oatmeal. Crisp topping should be fairly dry, but when pinched together it should stick together. Spread topping over the fruit with a light hand- don’t pat down- it should look crumbly.

Bake for about 25-35 minutes until juices are bubbly and topping is crisp. Serve warm with ice cream.