Layered Peach & Raspberry Crisp
This picnic-perfect layered raspberry & peach crisp is bursting with sunny, summer, tart and sweet flavors. Who knew cardamom and peach were simply made for each other!?
Servings: 8 Jars
- 4 large peaches white and Jersey
- 6 oz raspberries
- ¼ tsp. cardamom
- ¼ tsp. cinnamon
- ¼ cup white sugar
- 2 tsp. corn starch
- 1½ cups granola preferably with berries
- ¾ cup flour
- 8 oz. butter softened
juice from 1 lemon
- ¾ cup dark brown sugar
Preheat oven to 375 F.
Chop your peaches into tiny pieces and add to a mixing bowl.
Squeeze lemon over the peaches and pour in the white sugar, corn starch, cardamom and cinnamon. Gently mix together.
Add granola, flour, butter and brown sugar to another mixing bowl. Mix everything together with your hands.
Fill ⅓ of the cups with peaches and raspberries (you don't need to coat them in sugar), then spoon a layer of your crumble dough on top. Gently press. You're going to bake the first layer, then add more later.
Add jars to the oven and bake for 20 minutes.
Carefully remove jars and add more peaches and raspberries.
Add 1 more layer of crumble dough over the fruit and bake for 30 more minutes. Remove and replace the tops.
Serving: 1Jar | Calories: 208kcal | Carbohydrates: 41g | Protein: 3g | Fat: 4g | Sodium: 14mg | Potassium: 223mg | Fiber: 2g | Sugar: 29g | Vitamin A: 185IU | Vitamin C: 3.7mg | Calcium: 40mg | Iron: 1.3mg