Recipe: Peach Raspberry Crisp
Check out this delicious peach raspberry crisp recipe that the whole family can enjoy!
2 pounds peaches, peeled (if desired, see Tip), pitted and sliced (5 cups), or frozen slices
1 cup raspberries, fresh or frozen
1 tablespoon lemon juice
2/3 cup whole-wheat flour
1/2 cup old-fashioned rolled oats (not instant)
1/2 cup coconut sugar
1 teaspoon ground cinnamon
Pinch of salt
1 tablespoon butter, cut into small pieces
1 tablespoon melted coconut oil
3 tablespoons fresh orange juice
1 tablespoon chopped almonds or walnuts
Preheat oven to 375°F. Coat an 8-inch-square baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray.
To prepare filling, combine peaches, raspberries, and lemon juice in a large bowl; toss to coat. Place the filling in the prepared baking dish. Cover with foil. Bake for 20 minutes.
Meanwhile, make topping. Mix flour, oats, coconut sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice and blend with your fingertips until the dry ingredients are moistened.
After 20 minutes, stir the fruit filling and sprinkle the topping evenly over it. Sprinkle with almonds (or walnuts). Bake, uncovered, until the fruit is bubbly and tender and the topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature.
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