If you love almond and buttery crust and juicy fruit all combined
in one you are going to love this crips and it can be made
either with fresh fruit or canned fruit.
As I mentioned in my last post, I was able to work at the cannery
to prepare food for the needy and we were allowed to buy
canned peaches, slightly defective, as in there were little bits of the
pits. I wanted to make something featuring the peaches and I
had never made this recipe using canned peaches, but they
turned out great. In the whole can I only had one half
that had 4 little bits of pit attached so I was thrilled
with the peaches.
You don't have to add raspberries, but I love the punch they give
to peaches and so I tossed in some frozen raspberries too.
The crust was whipped up in a food processor although you can cut
the butter in by hand. This almond flavored crust is the magic
ingredient - wow!
Although I think I could put almond flavoring in everything.
The topping seems like a lot but by the time the fruit bubbles up
it is just perfect so don't skimp on the topping.
Almond Peach Raspberry Crisp Recipe
Heat oven to 375 degrees.
1 1/4 C. flour
1 C. sugar
1/2 tsp. salt
pinch freshly ground nutmeg
1 tsp. almond flavoring
1/2 C. butter
Place all ingredients in the bowl of a food processor
and pulse until it is well blended.
Peel and slice 5 peaches or use a can of
peaches - 1 lb. 13 oz, drained and sliced into wedges
Place in a bowl and add
1 C. frozen raspberries
1/2 C. sugar (omit if using canned peaches)
1 T. cornstarch
1/2 tsp. almond flavoring
Toss the above all together and place in a
9x9 pan or an 8x11 pan sprayed with Pam.
Top with the crust mixture (using all of it even though
it seems like a lot).
Bake at 375 for 40 minutes or until golden
and bubbly.
Let cool and top with vanilla ice cream.
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