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Add a photoServings: 10
Ingredients
- 3 c. sliced peaches tossed with 1 T lemon juice
- 1 1/2 c. raspberries
- 1 c. sugar
- 1 T all-purpose flour
- 1 T cornstarch
- 2 c. all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 c. butter, chilled
- 1/2 c. buttermilk
Directions
- Two of summer's most delicious fruits are combined in this easy-to-do dessert.
- Preheat oven to 375 degrees. Prepare pastry. Gently put together peaches and raspberries in a large bowl. Put together sugar, flour and cornstarch in a small bowl; stir to blend. Pour sugar mix over fruit. Stir gently to put together. Pour fruit into pastry-lined pan. Fold excess dough over fruit, pleating it to fit. Bake about 1 hour or possibly till pastry is browned and fruit is bubbly and thickened. Serve warm or possibly at room temperature. Makes about 6 servings.
- Sift flour, soda and salt into a food processor fitted with the metal blade. Cut butter into small pcs. Add in to processor; process till mix resembles coarse crumbs. Add in buttermilk; process till dough starts to create a ball. Knead dough lightly on a floured surface. Roll to a circle which is equal to the diameter of the pan plus the height of the pan plus another 2 inches. (Use a 9 or possibly 10 inch pan which is about 2 1/2 inches deep.) Fold dough in half; place fold along center of pan. Unfold dough and gently place in pan, letting excess dough drape over edges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 10 servings | |
| Calories 283 | |
| Calories from Fat 86 | 30% |
| Total Fat 9.79g | 12% |
| Saturated Fat 5.95g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 169mg | 7% |
| Potassium 160mg | 5% |
| Total Carbs 46.46g | 12% |
| Dietary Fiber 2.5g | 8% |
| Sugars 25.15g | 17% |
| Protein 3.73g | 6% |
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