On Apr 28, 9:43*pm, Terry Pulliam Burd > wrote:
> 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!
>
> @@@@@ Now You're Cooking! Export Format
>
> 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
>
> To reply, remove "spambot" and replace it with "cox"

Thanks - yum - Peach Melba Crisp!

N.