| 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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