Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 375. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1/4 c granulated sugar, and brown sugar in 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 T granulated sugar, and cornstarch, and toss gently. Spoon fruit mixture into an 8-inch square baking dish coated wtih cooking spray, and drizzle raspberry jam evenly over fruit mixture. Sprinkle with flour mixture. Bake at 375 for 45 minutes or until brown. NOTES : An easy way to peel peaches is to drop them in boiling water for about a minute. Cool after removing. The skin should slip off easily. Recipe by: Cooking Light, Jan/Feb 98, pg. 83 Posted to recipelu-digest by Jill Proehl on Feb 27, 1998
