I absolutely LOVE fruit crisps! No matter what season, the fresh fruit bubbling under the sweet, crunchy oatmeal topping just can't be beat! Yum!

 

This time of the summer two of my favorite fruits are at their peak--peaches and raspberries. So here's the summer version of my favorite crisp recipe. It's a luscious summer dessert you can eat hot, fresh from the oven with a scoop of your favorite ice cream. (I'm a vanilla fan!) If there's any left over, it's great for breakfast, too! Drizzle it with yogurt for a tangy morning boost. Enjoy!

 

 

 Ingredients:

 

12 large, firm peaches (about 4-5 pounds)

1 pint raspberries

1 1/2 cups light brown sugar

1/2 cup all-purpose flour

1/2 cup ground ginger snap cookies (about 12-14 small cookies)

1 1/2 cups whole oatmeal

1 stick butter, softened at room temperature

2 tablespoons peach nectar

1/2 teaspoon corn starch

1/2 teaspoon cinnamon

1/2 teaspoon flaxseeds

1/4 teaspoon allspice

1/8 teaspoon nutmeg

 

 

1. Preheat the oven to 350 degrees. Butter the inside of a 2-quart glass baking dish.

2. Peel the peaches and slice them into thick wedges. Place them into a large bowl.

3. Add raspberries to the peaches and sprinkle with 1/2 cup brown sugar. Gently toss to combine, being careful not to break the raspberries.

4. Mix peach nectar and corn starch (a thickening agent) and drizzle over fruit. Allow mixture to rest for 5 minutes so the flavors and thickening can mingle. Place in the buttered baking dish.

5. For the crumb topping, combine remaining brown sugar, flour, cinnamon, allspice, nutmeg, flaxseeds, oatmeal, and the softened butter in a large bowl. With clean hands, squeeze all the topping ingredients together until well combined. The crumb topping nuggets should be the size of peas when you are done.

6. Sprinkle crumb mixture evenly on top of the peaches and raspberries. Bake for 30-40 minutes, until the top is browned and crisp, and the juices are bubbly.

 

Makes six servings