Amber Magic Peach n' Raspberry Crisp Recipe
The Beer Fox says, “Delectable and delicious, top this refreshing dessert with a scoop of frozen yogurt!”
Hocus Pocus, Magic Hat Brewing Co., South Burlington, Vermont USA
Style: Seasonal Wheat Ale – Medium Golden Hue – White creamy head tops this malty sweetness with a balanced hoppy bitterness and delicate finish.
8 medium sized ripe peaches
2/3 C. sugar
2 tablespoons flour
1 tablespoon lemon juice
½ teaspoon ground cinnamon
2 C. fresh raspberries
¼ C. Hocus Pocus
2/3 C. flour
¼ C. firmly packed brown sugar
¼ C. granulated sugar
¼ teaspoon ground nutmeg
6 tablespoons butter or margarine
vanilla frozen yogurt or ice cream
Peel and slice peaches to yield about 4 cups. Lightly grease shallow 2 quart baking dish with butter or margarine. Combine peaches, sugar, 2 tablespoons flour, lemon juice, and cinnamon. Gently mix together. Spread evenly into baking dish. Spread raspberries on top. Pour Hocus Pocus over mixture.
In medium mixing bowl, combine flour, brown sugar, granulated sugar, and nutmeg. With hand held electric mixer or pastry blender, cut in butter or margarine until mixture is crumbly and begins to cling together in loose clumps.
Spread evenly over raspberries. Bake in 375 degree oven for 45 minutes or until mixture is bubbly and crust is golden.
Cool for 15 minutes. Serve warm. Top with scoop of vanilla frozen yogurt or ice cream.
* Health Benefit: Rich in fiber, folic acid, calcium, vitamin A, B-complex vitamins, vitamin C, vitamin E, vitamin P, iron, magnesium, zinc
You Should Also Read:
Beer Cookery with Decadent Chocolate
Beer Bread Cookery - Moose Drool Muffins
Beer Cookery - Huckleberry n' Honey Pancakes
Editor's Picks Articles
Top Ten Articles
Content copyright © 2018 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.