Peach-Raspberry Crisp

A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust.  Celebrate the arrival of late-summer peaches with this rich-tasting crisp.  The nut-studded topping works great with other fruit.

Ingredients

2 lbs. peaches, peeled (if desired, see Tip) pitted and sliced (5 c.) or frozen slices
1 c. raspberries, fresh or frozen
2 tbsp. granulated sugar
1 tbsp. lemon juice
2/3 c. whole wheat flour
1/2 c. old-fashioned rolled oats (not instant)
1/2 c. packed light brown sugar
1 tsp. ground cinnamon
Pinch salt
1 tbsp. butter, cut in sm. pcs.
1 tbsp. canola oil
3 tbsp. frozen orange juice concentrate
1 tbsp. chopped almonds, or walnuts

Preparation

 1.  Preheat oven 375 degree F.  Coat 8* square baking dish (or similar 1-1/2 - 2 qt. dish) with cooking spray.
2.  To prepare filling:  combine peaches, raspberries, granulated sugar and lemon juice in large bowl; toss to coat.  Place filling in prepared baking dish.  Cover with foil.  Bake 20 minutes.
3.  Meanwhile, make topping.  Mix flour, oats, brown sugar, cinnamon and salt in medium bowl with fork.  Add butter and blend with pastry blender or fingertips.  Add oil and stir to coat.  Add orange juice concentrate and blend with fingertips until dry ingredients are moistened.
4.  After 20 minutes, stir in fruit filling and sprinkle topping evenly over it.  Sprinkle with almonds (or walnuts).  Bake, uncovered, until fruit is bubbly and tender and topping is lightly browned, about 20-25 minutes more.  Let cool at least 10 minutes before serving.  Serve warm or at room temperature.

Tips

Dip peaches in boiling water for 30-40 seconds to loosen skins.  Let cool slightly, then slip off skinss with paring knife.