Peach and Raspberry Crisp
4 servings SERVINGS
Ingredients
- 170 g or 6 oz raspberries
- 750 ml or 3 cups peaches, peeled and sliced
- 5 ml or 1 tsp lemon zest
- 5 ml or 1 tsp lemon juice
- 15 ml or 1 tbsp honey
- 50 ml or 1/4 cup granulated sugar
- 30 ml or 2 tbsp all-purpose flour
- n/a Toppings:
- 300 ml or 1 1/4 cups All-Bran Original* cereal
- 125 ml or 1/2 cup sliced almonds
- 125 ml or 1/2 cup brown sugar
- 5 ml or 1 tsp cinnamon
- pinch ground nutmeg
- 50 ml or 1/4 cup cold butter
Directions
1. Preheat oven to 190°C/375F°.
2. In a large bowl, combine raspberries and peaches. Add lemon zest, lemon juice, honey, sugar and flour. Toss gently to coat.Place mixture into four ramekins.
3. In a bowl, combine All-Bran Original* cereal, almonds, brown sugar, cinnamon and nutmeg. Add butter and combine until crumbly.Divide mixture on top of fruit.
4. Bake for 35 - 40 minutes or until bubbly. If topping is browning quickly, tent with foil for the last 10 minutes. Let cool for 10 minutes before serving.
5. Garnish with fresh raspberries and mint.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
