Maple Peach & Raspberry Crisp

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5 medium peaches – peeled and sliced

1 C raspberries                                                                                                                                  Prep: 20 mins

½ C maple syrup                                                                                                                               Cook: 35 mins

½ C all-purpose flour                                                                                                                       Total: 55 mins

½ C rolled oats                                                                                                                                   Servings: 8

¼ C brown sugar

1 pinch salt

½ C butter, softened

Directions:

1.          Preheat oven to 375 degrees F (190 degrees C).

2.          Place peaches and raspberries in an 8x8 inch baking dish. Toss fruit with syrup. In a separate bowl, mix flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over peaches.

3.          Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

I did not peel my peaches because I wanted a little bit of color in my dish. I also made this gluten free by using Bob’s Red Mill 1 to 1 baking flour. Personal choice! Enjoy!