PEACH RASPBARRY PECAN CRISP
Filling
4 Cups Ripe Sliced Peaches
4 Tbs Granulated Sugar
2 Tbs Cornstarch
1 Tsp Fresh Lemon Juice
1 Tsp Vanilla Extract
1 Pinch Salt
1 Pint Fresh Raspberries, washed
Topping
1 Cup Firmly Packed Light Brown Sugar
1 Cup All Purpose Flour
1/2 Cup Chopped Pecans
1/2 Tsp Ground Cinnamon
1/3 Cup pure Canola Oil
Heat the oven to 350 degrees
Combine the peaches, granulated sugar , cornstarch, lemon juice , vanilla extract and salt in a large bowl. Toss gently to mix well. Very gently fold in the raspberries and transfer the mixture to an 8 x 8 baking dish, set aside.
Combine the light brown suger, flour , pecans and cinnamon in a large bowl and mix well . Slowly add the oil while stirring with a fork until well mixed and a crumb mixture is formed. Sprinkle the crumb topping mixture evenly over the fruit.
Bake about 30 minutes until the juices are bubbling and the top is browned. Remove from the oven and allow to cool slightly before serving. Top with ice cream or whipped cream. Enjoy !! 