Peach Melba Crisp

By carvalhohm

Ingredients

• 1/2 c. butter
• 6 c. frozen sliced peaches
• 2 c. frozen raspberries
• 1 T. lemon juice
• 2 c. sugar, divided
• 1 c. all-purpose flour
• 1 T. baking powder
• 1 c. milk
• Garnish: vanilla ice cream

Details

Adapted from gooseberrypatch.com

Preparation

Step 1

Place butter in a 13"x9" glass baking pan; melt in a 350-degree oven. Spread to coat pan and set aside. In a large saucepan, combine frozen peaches, raspberries, lemon juice and one cup sugar. Stir over medium heat just until bubbly. Pour over melted butter; do not stir.

In a separate bowl, whisk together remaining sugar, flour, baking
powder and milk just until smooth. Pour over fruit; do not stir.

Bake at 425 degrees for 45 minutes. Allow to cool for 30 minutes. Serve warm or at room temperature; may be reheated in the microwave. Top with a scoop of ice cream.

Serves 10 to 12.