Peach melba crisp

Yield: 6 Servings

Measure Ingredient
6 White bread slices -- firm;
¼ cup Shedd's spread country crock
1½ pounds Peaches
¼ cup Brown sugar, packed
1 teaspoon Ground ginger
1 teaspoon Lemon juice
½ pint Raspberries

In medium bowl, tear toast into coarse crumbs; toss with margarine, then set aside. Over a 2qt microwave-safe baking dish to catch juices, peel, pit and slice peaches. Sprinkle with sugar, ginger and lemon juice; toss to combine, let stand 1 minute. Cook uncovered, on High 8 to 10 minutes, until peaches are soft and mixture is bubbly. Add the raspberries and stir to coat. Sprinkle toast mixture over all. Cook uncovered on High 3 to 5 minutes until mixture is again bubbly. Let stand 5 minutes or more before serving. Serve, if desired with vanilla ice cream Recipe By : First 8/1/94

From: Date: 05/28 File

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