PEACH AND RASPBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
PEACH RASPBERRY SMOOTHIE
Categories Fruit Juice Smoothie Non-Alcoholic Raspberry Peach Almond Summer Gourmet Drink
Yield Makes about 3 1/2 cups
Number Of Ingredients 5
Steps:
- Freeze peaches in 1 layer in a large sealed plastic bag until frozen, about 4 hours.
- Blend peaches with remaining ingredients in a blender until smooth. Thin with more water if necessary.
PEACH AND RASPBERRY SMOOTHIE
here is a great healthy smoothie my mom used to make for us we all love it
Provided by Patsy Fowler
Categories Smoothies
Time 5m
Number Of Ingredients 5
Steps:
- 1. Blend all of the ingredients in a blender. Pour into glass and serve.
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