The Beer Fox says, “Delectable and delicious, top this refreshing dessert with a scoop of frozen yogurt!”

Recommended Brew: 
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
 

Cheers!