Peach-Raspberry Crisp

By mamacasma

Peaches and raspberries harmonize perfectly in this summer crisp.

Ingredients

• 1 lemon
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 3 Tablespoons Demerara or brown sugar
• 1/2 cup plus 3 Tbsp. granulated sugar
• 10 Tablespoons unsalted butter, melted
• 6 ripe peaches, peeled and halved
• 1 pint raspberries
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• Whipped cream or ice cream

Preparation

Step 1

1. From lemon, grate 1 tablespoon peel; squeeze 3 tablespoons juice. In large bowl, combine flour, baking powder, Demerara sugar, 3 tablespoons granulated sugar, and lemon peel; blend in butter until small and large clumps form. Refrigerate 15 minutes.
2. Preheat oven to 375 degrees F.
3. Cut peaches into 1/4-inch-thick slices. In bowl, toss peaches, berries, cornstarch, salt, lemon juice, and 1/2 cup granulated sugar. Let stand 15 minutes.
4. In 2-quart ceramic baking dish, spread fruit. Top with crumbs. Bake 40 to 50 minutes or until filling is bubbling. Cool 30 minutes. Serve with whipped cream or ice cream.