a taste of summer in the winter! use whatever fruit you have. peaches and raspberries were just what i had in the freezer.
Peach Raspberry Bake
Unsalted butter, at room temperature, for baking dish
1 pkg frozen, sliced peaches
1 c frozen raspberries
slightly less than 1/4 cup all-purpose flour
1/2 cup sugar
1/2 pie crust (Pilsbury) or Pâte Brisée
Preheat oven to 400°. Butter or spray a 2-quart baking dish; set aside. In a large bowl, toss the fruit with the flour and sugar. Place in prepared baking dish.
On a lightly floured work surface, roll out prepared crust or pâte brisée into a 12-inch round. Cut into four 3-inch strips; then cut strips crosswise into 3- or 4-inch pieces. Place over fruit mixture in a patchlike pattern.
Lightly brush the dough with water, and sprinkle with sugar. Bake until crust is golden brown and the juices are bubbling, 50 to 60 minutes. Transfer to a wire rack, and let cool before serving.
make this in any size dish – individual sized is fun. Top with vanilla ice cream (yum) or freshly whipped cream (YUM!)
recipe origin: adapted from a recipe in Martha Stewart Living