Ingredients:
3 Cups Of Fresh Pitted Skinless Sliced Peaches
2 Cups Of Fresh Rinsed Stemless Garden Raspberries
1/2 Teaspoon Of Fresh Ground Nutmeg
1/2 Cup Of Quaker Quick Cooking Oats
1/2 Cup Of Firmly Packed C&H Dark Brown Cane Sugar
1/2 Cup Of Honey And Almond Granola
4 Tablespoons Of White All Purpose Baking Flour
1/4 Cup Of Crushed Salted Pecans
1/4 Cup Of Cold Unsalted Real Butter
1/4 Teaspoon Of Ground Allspice
1 Teaspoon Of Fresh Ground Cinnamon
1 Cup Of Cool Whip Whipped Cream
Information:
Serving Size 6
322 Calories Per Serving
15 Grams Of Fat
Preparation Instructions:
I would like to thank Erica from Calgary Canada for sending us this amazing raspberry peach crisp recipe. To get started, please preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius. Next take out a medium size mixing bowl, and gradually stir together the Quaker quick cooking oats, honey and almond granola, three tablespoons of white all purpose baking flour, and dark brown cane sugar. Next beat in the cold unsalted real butter until the mixture is even and crumbly. Next take out an eight inch baking dish, and line it with the fresh pitted skinless sliced peaches and fresh rinsed stemless garden raspberries. Moving along, next sprinkle the remaining white all purpose baking flour over the top of the fruit. Next evenly pour the oat mixture over the top of the of the fruit. You will then want to sprinkle the top with the fresh ground cinnamon, fresh ground nutmeg, ground allspice, and crushed salted pecans. You are ready to bake the dish, so slide it into the oven to bake for half an hour, or until the topping is crispy and golden. Serve the dessert hot with a spoonful of Cool Whip whipped cream as a garnish.
