INGREDIENTS
-
5 graham crackers, finely crushed
-
1/3 cup all-purpose flour
-
1 teaspoon kosher salt
-
1/4 cup plus 1 teaspoon granulated sugar
-
6 tablespoons unsalted butter, melted, plus 2 at room temperature
-
2 ripe peaches, cut into 1/3-inch wedges
-
2 tablespoons light brown sugar
-
1 tablespoon plus 1 teaspoon fresh lemon juice
-
1 cup fresh raspberries
-
1 cup heavy cream
Step 1
Preheat oven to 325°F. Pulse graham cracker crumbs, flour, salt, and 1/4 cup granulated sugar in a food processor until finely ground. Transfer to a medium bowl and add melted butter; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12–15 minutes. Let cool.
Step 2
Meanwhile, toss peaches, brown sugar, and 1 tbsp. lemon juice in a medium bowl. Heat remaining 2 tbsp. butter in a large skillet over medium; cook peaches, tossing often, until sugar is dissolved and peaches are soft, about 5 minutes. Let cool slightly.
Del
icious
RECIPE OF THE MONTH
Always something delicious. You can find many of the herbs and spices on our website.