Almond Peach Raspberry Crisp

If you love almond and buttery crust and juicy fruit all combined

in one you are going to love this crips and it can be made

either with fresh fruit or canned fruit.

As I mentioned in my last post, I was able to work at the cannery

to prepare food for the needy and we were allowed to buy

canned peaches, slightly defective, as in there were little bits of the

pits.  I wanted to make something featuring the peaches and I

had never made this recipe using canned peaches, but they

turned out great.  In the whole can I only had one half

that had 4 little bits of pit attached so I was thrilled

with the peaches.  

You don't have to add raspberries, but I love the punch they give

to peaches and so I tossed in some frozen raspberries too.

The crust was whipped up in a food processor although you can cut

the butter in by hand.  This almond flavored crust is the magic

ingredient - wow! 

Although I think I could put almond flavoring in everything.

The topping seems like a lot but by the time the fruit bubbles up

it is just perfect so don't skimp on the topping.

Almond Peach Raspberry Crisp Recipe

Heat oven to 375 degrees.

1 1/4 C. flour

1 C. sugar

1/2 tsp. salt

pinch freshly ground nutmeg

1 tsp. almond flavoring

1/2 C. butter

Place all ingredients in the bowl of a food processor

and pulse until it is well blended.

Peel and slice 5 peaches or use a can of

peaches - 1 lb. 13 oz,  drained and sliced into wedges

Place in a bowl and add

1 C. frozen raspberries

1/2 C. sugar (omit if using canned peaches)

1 T. cornstarch

1/2 tsp. almond flavoring

Toss the above all together and place in a

9x9 pan or an 8x11 pan sprayed with Pam.

Top with the crust mixture (using all of it even though

it seems like a lot).  

Bake at 375 for 40 minutes or until golden

and bubbly.

Let cool and top with vanilla ice cream.

Posting with

Seasonal Sunday

On The Menu Monday