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.