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Peach-Raspberry Crisp

Patsy Jamieson
  • 70 minutes
  • Serves 8

INGREDIENTS

2

lbs Peaches

1 cup

Raspberries, fresh or frozen

1/2 cup

Rolled oats, old-fashioned

3 tbsp

Frozen orange juice concentrate

1 tbsp

Lemon juice

1/2 cup

Brown sugar, packed light

1 tsp

Cinnamon, ground

1

Filling

2 tbsp

Granulated sugar

1 pinch

Salt

1

Topping

2/3 cup

Whole-wheat flour

1 tbsp

Canola oil

1 tbsp

Almonds or walnuts

1 tbsp

Butter