The crispy topping for this uses Cranola from Cape Cod Cranola, but you can use your favorite granola.
Ingredients
- 5 large peaches, blanched, peeled, and cut into chunks, about 5 cups
- 1 cup fresh raspberries
- 2 to 3 teaspoons sugar, depending on the sweetness of the peaches
- 3 drops of almond extract
- 1 tablespoon fresh lemon juice
- 2 tablespoon cornstarch
- 1 cup Cape Cod Cranola (or your favorite granola)
- 1-2 tablespoons flour
- 3 tablespoons brown sugar
- 6 tablespoons butter, divided: 2 tablespoons at room temperature and 4 tablespoons cold
- Vanilla ice cream, to serve
- Preheat oven to 375 degrees.
- Generously butter an 8-inch soufflé dish with two tablespoons of butter.
Preparation
Add the peaches, raspberries, sugar, almond extract, lemon juice, and cornstarch to a large bowl. Mix to combine.
Put the Cranola/granola in a plastic bag and roll it a few times with a rolling pin to break up the large pieces.
Use the large holes on the grater to grate the cold butter.
Toss the grated butter with one or two tablespoons of flour to coat it lightly.
Use a fork or your fingers to toss the flour-coated butter and brown sugar into the Cranola/granola.
Spread the peach and raspberry mixture evenly in the soufflé dish.
Spread the Cranola/granola over the fruit and bake 30 to 40 minutes.
About this recipe
NOTE: Cover with foil halfway through if the top starts to brown during baking.
Serve warm, topped with vanilla ice cream.
