For the first time since before Lent, I made a dessert just for us to eat at home. This is NOT to say that I have not been eating sweets. The summer has been full of "special" occasions.
There is something about being surrounded by ripe, fresh fruit that inspires desserts. May this recipe inspire you.
Peach Raspberry Crisp (inspired by Jamey's mom's apple crisp recipe)
8 cups sliced peaches
2 cups fresh red raspberries (frozen would probably work well here, too)
2/3 cup flour
2 cups rolled oats (not quick oats)
3/4 cup brown sugar
1 tsp. salt
2 tsp. cinnamon
1/2 cup melted butter
Grease a 9 x 13 inch baking pan. Lay in sliced peaches. Sprinkle red raspberries on top. In a medium sized bowl, combine the flour, oats, brown sugar, salt and cinnamon. Pour in melted butter and stir until well combined. Sprinkle the topping over the fruit and bake at 375 degrees for about 20 minutes or until bubbly and nicely browned on top. Let stand 15 minutes and enjoy. It will be juicy. That's okay:-).