Peach-And-Raspberry Crisp

• 1 (14-ounce) package frozen raspberries, thawed
• 2 (1-pound, 4-ounce) cans sliced peaches in heavy syrup, drained
• 1/4 cup sugar, divided
• 5 tablespoons all-purpose flour, divided
• 2 cups oatmeal cookie crumbs
• 1/2 cup cold butter or margarine, cut up
• 1 teaspoon cornstarch
• 1/4 cup powdered sugar

1. Drain thawed raspberries, reserving the juice.
2. Combine peaches, 2 tablespoons sugar, and 1 tablespoon flour; pour into an 11- x 7-inch baking dish, and top with raspberries.
3. Combine cookie crumbs and remaining sugar and flour; cut in butter with a pastry blender or fork until mixture is crumbly. Sprinkle over fruit mixture.
4. Bake at 375u0b0 for 25 to 30 minutes or until bubbly and golden.
5. Whisk together reserved raspberry juice, cornstarch, and powdered sugar in a small saucepan over medium-high heat. Bring to a boil, and cook 1 minute. Serve with baked crisp.

frozen raspberries, peaches, sugar, flour, cookie crumbs, cold butter, cornstarch, powdered sugar

Taken from www.myrecipes.com/recipe/peach-and-raspberry-crisp (may not work)