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Dessert

Peach & Raspberry Crisp

Peach & Raspberry Crisp recipe
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kraft
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What You Need

4 large fresh peaches (1 lb./450 g), peeled, chopped
1 cup raspberries
1/4 cup packed brown sugar blend sugar replacement, divided
1 tsp. ground nutmeg
Zest and juice of 1 lemon
1/2 cup large flake rolled oats
4 Peek Freans Lifestyle Selections Lemon Crisp Biscuits, crumbled (about 1/3 cup)
1 Tbsp. non-hydrogenated margarine, melted
1/4 cup thawed Cool Whip Light Whipped Topping

Make It

HEAT oven to 350ºF.

COMBINE fruit, 2 Tbsp brown sugar blend, nutmeg, zest and juice; spoon into 8- or 9-inch square baking dish.

MIX remaining brown sugar blend, oats, cookie crumbs and margarine until well blended; sprinkle over fruit mixture.

BAKE 30 to 35 min. or until fruit is tender. Serve topped with Cool Whip.

kraft kitchens tips

Substitute
Prepare using 4 cups sliced peeled apples and 1 cup cranberries.
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use what's on hand

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