Peach Melba Crisp

• 1-½ pounds ripe, but still firm peaches, peeled, halved and pitted
• 1 cup fresh (or frozen, not in syrup) raspberries 
• 4 to 6 tablespoons sugar, depending on sweetness of the fruit 
• 2 tablespoons instant tapioca 
• 1½ tablespoons granulated sugar 
• ⅓ cup oatmeal (regular, not instant or quick) 
• ⅓ cup sliced almonds 
• 3 tablespoons unbleached all-purpose flour 
• ¼ cup firmly packed brown sugar 
• ½ teaspoon powdered ginger 
• ½ teaspoon cinnamon 
• ¼ teaspoon salt 
• 3 tablespoons unsalted butter

Calories 292 (30% from fat) icarbo 50g ipro 4g ifat 10g isat. fat 1g ichol 15mg isod 118mg icalc 81mg fib 4g

1. Preheat the oven to 375º F. Spray an 8-cup shallow baking dish with non-stick cooking spray. Set aside. 
2. Insert the slicing disk. Use medium pressure to slice the peaches. Transfer to a large bowl. Add sugar to taste and the tapioca; toss gently to combine thoroughly. Transfer to the prepared baking dish and sprinkle with the raspberries. 
3. Insert the metal blade. Use the pulse to combine the sugar, oats, nuts, flour, brown sugar, ginger, cinnamon, salt and unsalted butter. Pulse to chop the nuts and incorporate the butter, about 10 to 15 times. Sprinkle the crumb mixture evenly over the fruit. 
4. Bake in the preheated oven for 35 to 40 minutes, until the peaches are bubbly and the topping is golden and crispy. Remove and let cool on a rack for 30 minutes before serving. 
5. Serve with whipped cream and vanilla ice cream.