Try this Peach Melba Crisp recipe, or contribute your own.
Suggest a better descriptionPreheat 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (61g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 152 | ||
Calories from Fat: 3 (2%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.4g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 137.8mg | 5 % | |
Potassium 72.6mg | 2 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 35.3g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.