About the Recipe
Raspberries, peaches and a crunchy granola topping make for an easy 10-minute dessert.
15 oz. can sliced peaches in syrup
1 tbsp butter
6 ounces raspberries
4 ounces whipping cream
½ tbsp powdered sugar
1 cup granola
Pour the can of peaches, with the syrup, into a small saucepan over a medium heat. Add the butter and simmer until the peaches are hot. Once simmering, add the raspberries and cook for 1-2 mins more until hot.
Meanwhile, put the cream in a large bowl with the icing sugar and whisk until lightly whipped.
Using a slotted spoon, put the peach Melba mixture into four serving dishes and top each with a sprinkling of granola and a dollop of cream.