Peach And Raspberry Streusel

Recipe Ingredients

2 tablespoons	30ml	Cold butter - plus more
1/4 cup	15g / 0.5oz	Flour
1/2 cup	80g / 2.8oz	Brown sugar - (packed)
1/4 teaspoon	1.3ml	Ground cardamom
5 cups	1185ml	Peeled sliced peaches - (abt 5)
1 cup	237ml	Raspberries
1/2 cup	99g / 3.5oz	Granulated sugar
2 tablespoons	30ml	Corn syrup
1 tablespoon	15ml	Cornstarch
1/4 teaspoon	1.3ml	Almond extract
1/8 teaspoon	0.6ml	Salt

Recipe Instructions

Heat the oven to 400 degrees. Lightly butter a seasoned 10-inch cast-iron skillet. If you don't have a cast-iron skillet, use a shallow 10-inch baking dish.

Blend together the flour, brown sugar, cardamom and butter in a bowl using a pastry blender or your fingers until blended and crumbly. Set aside.

Combine the peaches, raspberries, granulated sugar, corn syrup, cornstarch, almond extract and salt in a bowl. Pour into the skillet. Sprinkle the streusel topping evenly over the top.

Bake until browned and bubbly and the peaches are tender, 25 to 30 minutes. Serve warm.

This recipe yields 6 to 8 servings.

Each of 8 servings: 212 calories; 78 mg sodium; 8 mg cholesterol; 3 grams fat; 2 grams saturated fat; 47 grams carbohydrates; 1 gram protein; 1.86 grams fiber.

Source:
The Los Angeles Times, 07-24-2002

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