Directions:
- Drain thawed raspberries, reserving the juice.
- Combine peaches, 2 tablespoons sugar, and 1 tablespoon flour; pour into an 11- x 7-inch baking dish, and top with raspberries.
- Combine cookie crumbs and remaining sugar and flour; cut in butter with a pastry blender or fork until mixture is crumbly. Sprinkle over fruit mixture.
- Bake at 375° for 25 to 30 minutes or until bubbly and golden.
- Whisk together reserved raspberry juice, cornstarch, and powdered sugar in a small saucepan over medium-high heat. Bring to a boil, and cook 1 minute. Serve with baked crisp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2520.12 Kcal (10551 kJ) | ||
| Calories from fat | 1153.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 128.2g | 197% | |
|---|---|---|---|
| Cholesterol | 244.03mg | 81% | |
| Sodium | 937.58mg | 39% | |
| Potassium | 2801.38mg | 60% | |
| Total Carbs | 335.71g | 112% | |
| Sugars | 237.2g | 949% | |
| Dietary Fiber | 11.4g | 46% | |
| Protein | 22.2g | 44% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.7mg | 4% | |
| Calcium | 121.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 197.41 Kcal (827 kJ) | ||
| Calories from fat | 90.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.04g | 197% | |
|---|---|---|---|
| Cholesterol | 19.12mg | 81% | |
| Sodium | 73.44mg | 39% | |
| Potassium | 219.44mg | 60% | |
| Total Carbs | 26.3g | 112% | |
| Sugars | 18.58g | 949% | |
| Dietary Fiber | 0.89g | 46% | |
| Protein | 1.74g | 44% | |
| Vitamin C | 1.1mg | 23% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 0.1mg | 4% | |
| Calcium | 9.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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