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PEACHY CRISP

Makes 6 servings. (serving size: 1 cup).

Ingredients
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 3 Tbsp. chilled stick margarine or butter, cut into small pieces
• 6 cups sliced peeled peaches (about 3 pounds)
• 2 tsp. lemon juice
• 1 cup raspberries
• 1 Tbsp. granulated sugar
• 1 Tbsp. cornstarch
• Cooking spray
• 1 Tbsp. seedless raspberry jam, melted


Directions
Preheat oven to 375°
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1/4 cup granulated sugar, and brown sugar in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine sliced peaches and lemon juice in a large bowl, and toss gently to coat. Add raspberries, 1 tablespoon granulated sugar, and cornstarch, and toss gently. Spoon fruit mixture into an 8-inch square baking dish coated with cooking spray, and drizzle raspberry jam evenly over fruit mixture. Sprinkle with flour mixture. Bake at 375° for 45 minutes or until brown.


Nutrition analysis per serving: Calories 258 (22% from fat); Fat 6.2g (sat 1.2g, mono 2.6g, poly 2g); Protein 2.5g; Carbohydrates 51.2g; Fiber 4.7g; Cholesterol 0mg; Iron 1mg; Sodium 73mg; Calcium 25mg

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