Peach and Raspberry Crisp
This recipe was originally published in Baked , a weekly column on the Sauce Magazine blog.
Ingredients
1 cup all-purpose flourPinch salt
6 Tbsp. cold butter, cubed
¼ cup oats (You can increase this to 1/3 cup if you really like oats.)
6 to 8 peaches, peeled and cubed
1/3 cup raspberries
2 tsp. lemon juice
½ cup brown sugar
1/8 tsp. cinnamon, plus additional for sprinkling
1 Tbsp. cornstarch
½ Tbsp. Grade B maple syrup (in each ramekin)
Preparation
• Preheat the oven to 375 degrees.
• Whisk the flour and salt together in a bowl.
• Using a pastry blender or your fingers, cut in the butter and oats, mixing until the butter is the size of peas. Set the oat and flour mixture aside.
• Toss the peaches, raspberries, lemon juice, sugar, cinnamon and cornstarch in a bowl until combined.
• Pour the fruit mixture evenly into 8 small ramekins. (You can also use an 8-inch or larger baking dish.)
• Drizzle maple syrup over the fruit mixture.
• Sprinkle with the oat and flour mixture.
• Sprinkle extra cinnamon on top.
• Bake for about 30 minutes, or until bubbling and evenly browned on top.
• Serve warm with a scoop of ice cream or whipped cream.
