I was a bit late this week making Bill's dessert for his lunches -
Eagles concert Sunday night ran 'til nearly midnight, so the dessert
didn't get made until Tuesday. This was the first time I've made this
one and, Lordy, Lordy, was it *good* And easy! While it was still
warm, I dug some out and added some vanilla ice cream. Dessert Heaven!

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Peach And Raspberry Crisp

desserts

1/2 cup butter
1 cup flour
1 1/2 cup sugar, divided
1 tablespoon baking powder
pinch salt
1 cup milk
4 cup sliced peaches or nectarines
1 tablespoon lemon juice
dash cinnamon
2 cups raspberries

Preheat oven to 375°F.

Melt butter in 13' x 9' baking dish in oven while it's heating.
Combine flour, 1 c. sugar, baking powder, & salt; add milk, stirring
just until moistened. Pour batter over melted butter in pan. DO NOT
STIR. Bring remaining 1/2 c. sugar, peach slices, and lemon juice to
boil over high heat, stirring constantly. Gently fold in raspberries,
then pour over batter. DO NOT STIR. Sprinkle with cinnamon or nutmeg
(optional). Bake 40-45 minutes until golden brown.

Serve warm or cool.

Contributor: Food Network

Yield: 8 servings

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


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