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Pear, Peach & Raspberry Crisp - 4, 5 or 6Qt. Roaster

2 cups thick-sliced peaches
2 cups thick-sliced pears
1 cup raspberries, fresh or frozen, thawed
1 cup sugar
1/3 cup all-purpose flour
1/4 cup orange juice
1 (9") pastry crust, unbaked

Topping:
1 cup granola
1/4 cup brown sugar, firmly packed
2 Tbsp margarine
1 tsp pumpkin pie spice

Remove cookwell. Preheat Nesco® Roaster Oven to 350º F.
In large mixing bowl, combine all ingredients except pastry crust with your Nesco® Hand Blender . Stir until well mixed. Roll crust into rectangle slightly larger than cookwell. Place crust into bottom of cookwell. Spread fruit mixture evenly over crust.

In small bowl, blend topping ingredients. Sprinkle evenly over fruit mixture. Place cookwell into preheated heatwell. Cover; bake 30 minutes. Reduce temperature to 325º F; bake an additional 15 minutes or until fruit is tender.

Serves 8


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