1 pint fresh raspberries3 fresh peaches, pitted and chopped2 tablespoons lemon juice1/3 cup white sugar1 pinch cinnamon1 cup rolled oats1/2 cup unsalted butter1/4 cup brown sugar1/4 cup white sugar1 teaspoon vanilla extract1 teaspoon salt1 pinch cinnamonPreheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins. In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon. In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon. Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet. Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.
Amount Per Serving Calories: 315 | Total Fat: 16.5g | Cholesterol: 41mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 315
Total Fat: 16.5g
Cholesterol: 41mg
Sodium: 392mg
Total Carbs: 41.3g
Dietary Fiber: 5.1g
Protein: 2.4g
VIEW DETAILED NUTRITION About: Nutrition Info view all reviews » 
Very yummy. used frozen raspberrys, and canned peaches, which were sweet enough, so I didn't use the sugar in the filling. For the crumble top, I used all brown sugar, and added a little flour as well as some nutmeg. Finally, I didn't do the individual servings, and the recipe called for. I just used a casserole dish, and heaped it all in there. Served it warm, over vanilla ice cream. Mmmmmm! Was this review helpful? [
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7 users found this review helpful Very yummy. used frozen raspberrys, and canned peaches, which were sweet enough, so I didn't... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe
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