| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking lig, Desserts |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-Purpose Flour |
| 1/4 |
c |
Granulated Sugar |
| 1/4 |
c |
Packed Brown Sugar |
| 3 |
tb |
Chilled Stick Margarine Or Butter; Cut Into Small Piece |
| 6 |
c |
Peaches (About 3 Lbs.); Sliced And Peeled |
| 2 |
ts |
Lemon Juice |
| 1 |
c |
Raspberries |
| 1 |
tb |
Granulated Sugar |
| 1 |
tb |
Cornstarch |
|
|
Cooking Spray |
| 1 |
tb |
Seedless Raspberry Jam; Melted |
INSTRUCTIONS
Preheat oven to 375. Lightly spoon flour into a dry measuring cup, and
level with a knife. Combine flour, 1/4 c granulated sugar, and brown sugar
in bowl; cut in margarine with a pastry blender or 2 knives until mixture
resembles coarse meal.
Combine sliced peaches and lemon juice in a large bowl, and toss gently to
coat. Add raspberries, 1 T granulated sugar, and cornstarch, and toss
gently. Spoon fruit mixture into an 8-inch square baking dish coated wtih
cooking spray, and drizzle raspberry jam evenly over fruit mixture.
Sprinkle with flour mixture. Bake at 375 for 45 minutes or until brown.
NOTES : An easy way to peel peaches is to drop them in boiling water for
about a minute. Cool after removing. The skin should slip off easily.
Recipe by: Cooking Light, Jan/Feb 98, pg. 83
Posted to recipelu-digest by Jill Proehl <jpxtwo@swbell.net> on Feb 27,
1998
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