Going to a summer BBQ or potluck? Quick, easy, and delicious answer here!
Shopping List
3 lb. frozen sliced peaches
12 oz. fresh raspberries
1/4 c. tapioca (sold near jellos and pudding mixes in the baking aisle)
3/4 c. white sugar
2 frozen pareve/non-dairy pie crusts
1/4 c. pareve/non-dairy margarine
1/2 c. flour
1/2 c. old-fashioned or quick cooking oats
1/2 c. brown sugar
How To
Thaw and drain peaches.
Preheat oven to 350°.
Rinse the raspberries.
Place the peaches in a mixing bowl and stir in the tapioca, white sugar, and cinnamon.
In each pie crust, spread 1/4 of the peach mixture.
Sprinkle 1/4 of the raspberries over the peaches in each pie crust. (So now you’ve used up half your peaches and half your raspberries.)
Divide the remaining peaches between the two pies and spread the fruit evenly.
Divide the remaining raspberries between the two pies and spread evenly over the peaches.
In a small mixing bowl, soften the margerine, and add the flour, oats, and brown sugar.
Using a fork stir and combine, breaking up large crumbles until you have a consistent, crumbly mixture.
(If there is a lot of unmixed flour or oats, add a little more margerine).
Distribute the crumble mixture evenly over the two pies.
Bake at 350° for about 45 minutes or until any visible juice in the pie congeals slightly the crust and crumbles are golden brown.
3 pounds frozen peaches, 12 ounces fresh raspberries, 1/4 cup tapioca, 3/4 cup sugar, 1 tablespoon cinnamon, two frozen pie crust. One hour at 3:50°.
