Raspberry Peach Crisp

Prep: 10 min, Cook: 35 min.

4 cups peaches, sliced, thawed if frozen
2 cups red raspberries, thawed if frozen
1-1/2 Tbsp lemon juice
1 tsp. vanilla extract
1 cup all purpose flour
3/4 cup sugar
1/4 tsp. salt optional
1/4 tsp. almond extract
1 egg, beaten
1/4 cup plus 2 Tbsp unsalted butter, melted

Preheat oven to 375 F. Combine peaches, raspberries, lemon juice and
vanilla in a 9x13 inch baking dish. Combine flour, sugar and salt in a
mixing bowl. Add almond extract to egg. Add egg mixture to dry
ingredients and stir until mixture is crumbly. Sprinkle flour mixture
over fruit and drizzle with butter. Bake 35-40 minutes or until top is
golden.

If you wish to freeze dessert: Cool quickly to retain freshness.
(Dairy and egg based dishes should cool in refrigerator.) Place the
amounts you will use at one time in freezer-proof containers or on
sheets of aluminum foil with crisp side up. Seal tightly. If using
foil, wrap and fold edges to seal and place on a flat baking sheet (to
preserve shape) and place in freezer until frozen. Then you can remove
baking sheet and place dessert where you wish in the freezer. Freeze
up to 2 months. Thaw completely at room temperature before unwrapping.

This recipe serves 8 people. Due to the nature of this recipe, it
adjusts the number of servings in multiples of 8 only.

Per serving: calories 263, fat 10.3g, 33% calories from fat,
cholesterol 47mg, protein 3.2g, carbohydrates 43.1g, fiber 4.2g, sugar
29.6g, sodium 9mg, diet points 5.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.9, Bread: 0.7,
Lean meat: 0.1, Fat: 1.8, Sugar: 1.1, Very lean meat protein: 0.0Per
serving:
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