Impossibly Easy Peach and Raspberry Pie

By carvalhohm

Ingredients

• Filling:
• 1 bag (12 oz) frozen sliced peaches, thawed, patted dry and cut into 3/4-inch pieces
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup fresh raspberries
• 1/2 cup Bisquick® Gluten Free mix
• 1/3 cup whipping cream
• 1/3 cup sugar
• 2 eggs, beaten
• 1 teaspoon pure almond extract
• Topping:
• 2 tablespoons Bisquick® Gluten Free mix
• 1/4 cup sugar
• 2 tablespoons cold butter
• 1/2 cup slivered almonds

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray (without flour).

2 In medium bowl, stir peaches, cinnamon and nutmeg. Spoon mixture into pie plate; sprinkle with raspberries. In small bowl, stir 1/2 cup Bisquick mix, the whipping cream, 2/3 cup sugar, the eggs and almond extract until smooth. Pour mixture over fruit. Bake 10 minutes.

3 Meanwhile, in another small bowl, stir 2 tablespoons Bisquick mix and 1/4 cup sugar. Cut in 2 tablespoons butter, with pastry blender or fork, until crumbly. Stir in almonds. Sprinkle topping over pie.

4 Bake 30 to 35 minutes longer or until knife inserted in center comes out clean and topping is golden brown. Cool on cooling rack at least 1 hour before serving. Store covered in refrigerator.