Post by Admin on Jul 15, 2005 4:18:07 GMT 10
Peach-Raspberry Pecan Crisp
For The Filling:
4 cups ripe sliced Peaches
4 tbsp granulated sugar
2 tbsp cornstarch
1 tsp fresh lemon juice
1 tsp vanilla extract
a pinch of salt
1 pint fresh raspberries, washed For The Topping:
1 cup firmly packed light brown sugar
1 cup all purpose flour
1/2 cup chopped pecans
1/2 tsp ground cinnamon
1/3 cup pure Canola oil
Heat the oven to 375° F.
In a large bowl combine the peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt
Toss gently to mix well.
Very gently fold in the raspberries and put the mixture to an 8 x 8 inch square baking dish.
Set aside.
Combine the light brown sugar, flour, pecans, and cinnamon in
a large bowl and mix well. Slowly add the oil while stirring with a
fork, until well mixed and a crumb mixture is formed.
Sprinkle the crumb mixture evenly over the fruit.
Bake for about 30 minutes or until the juices are bubbling and the top is browned.
Remove from the oven and allow to cool slightly before serving.
6 to 8 servings
For The Filling:
4 cups ripe sliced Peaches
4 tbsp granulated sugar
2 tbsp cornstarch
1 tsp fresh lemon juice
1 tsp vanilla extract
a pinch of salt
1 pint fresh raspberries, washed For The Topping:
1 cup firmly packed light brown sugar
1 cup all purpose flour
1/2 cup chopped pecans
1/2 tsp ground cinnamon
1/3 cup pure Canola oil
Heat the oven to 375° F.
In a large bowl combine the peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt
Toss gently to mix well.
Very gently fold in the raspberries and put the mixture to an 8 x 8 inch square baking dish.
Set aside.
Combine the light brown sugar, flour, pecans, and cinnamon in
a large bowl and mix well. Slowly add the oil while stirring with a
fork, until well mixed and a crumb mixture is formed.
Sprinkle the crumb mixture evenly over the fruit.
Bake for about 30 minutes or until the juices are bubbling and the top is browned.
Remove from the oven and allow to cool slightly before serving.
6 to 8 servings