JUST PEACHY

SUMMER HAS ARRIVED AND THAT MEANS PEACH SEASON. PEACHES AND RASPBERRIES COMPLEMENT EACH OTHER PERFECTLY IN THIS INCREDIBLY EASY CRISP. SERVE WARM, WITH VANILLA ICE CREAM, OF COURSE.

Recipe & Photograph by RILEY YAHR Mixed & Measured | mixedandmeasured.com

Raspberry Peach Crisp

Serves 6 INGREDIENTS

All ingredients available at Bristol Farms 3 large yellow peaches, sliced 1 ½ cups raspberries 2 tablespoons lemon juice ¼ cup cane sugar 2 teaspoons ground cinnamon, divided 1 ½ tablespoons cornstarch 1 teaspoon vanilla extract 1 cup all-purpose flour 1 cup rolled oats ½ cup brown sugar ¾ teaspoon sea salt ¼ teaspoon nutmeg ¾ cup butter, cubed Vanilla ice cream for serving DIRECTIONS

Preheat oven to 375 degrees and grease a 9-inch round baking dish.

In a large bowl, add the peach slices, raspberries, lemon juice, sugar, 1 teaspoon of the cinnamon, cornstarch, and vanilla. Gently mix, then add to baking dish.

In a medium bowl combine the flour, oats, brown sugar, salt, nutmeg, and remaining cinnamon. Using a fork, cut the butter into the mixture until crumbly. Spread evenly over the fruit.

Bake for 40-45 minutes, until top begins to turn golden brown.

Serve with vanilla ice cream and enjoy!*