Peach Raspberry Crisp

This is a tasty lowfat dessert recipe that i found in the sunset low-fat cookbook.

Peel and slice peaches , you should have about 4 cups.

In a shallow 1 1 / 2 to 2-quart casserole , combine peaches , 1 / 3 c of the sugar , lemon juice , and cinnamon.

Mix lightly.

Spread raspberries over peach mixture.

In a food processor or a medium-size bowl , whirl or stir together flour , remaining 1 / 3 c.

Sugar and nutmeg until well blended.

Add margarine.

Whirl with on-off bursts until mixture begins to cling together in lumps.

Spoon over raspberries.

Bake in a 375f oven until fruit mixture is bubbly in center and topping is golden brown , about 45 minutes.

Let cool for at least 10 minutes.

Serve warm or at room temperature.

Top with frozen yogurt if desired.

peaches, sugar, lemon juice, ground cinnamon, raspberries, all-purpose flour, nutmeg, margarine, low-fat vanilla frozen yogurt