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Peach Melba Crunch

Ingredients

  • 2 1/4 lbs. peaches thickly sliced (I peeled some, left some peeling on)
  • 6 oz. carton raspberries
  • 1/4 c. brown sugar packed
  • 1/4 c. all-purpose flour
  • 1/2 tsp. cinnamon
  • 1/4 tsp. almond extract
  • 1 c. all-purpose flour
  • 1 c. sugar
  • 1 tsp. baking powder
  • pinch salt
  • zest of 1 orange
  • 1 egg well beaten
  • 1/4 c. butter melted
  • whipped cream to garnish

Instructions

  1. Place fruit in shallow baking dish. Blend the brown sugar, 1/4 cup flour, cinnamon and almond extract. Sprinkle over fruit and toss. In a bowl stir the 1 cup flour, granulated sugar, baking powder, salt and orange zest. Stir in beaten egg with a fork and mix until crumbly. Sprinkle evenly over the fruit. Drizzle with melted butter.
  2. Bake at 375° for 35-40 minutes or until topping is lightly browned. Serve warm with whipped cream or vanilla ice cream. Makes 8 servings.