Raspberry Peach Crisp

Preheat oven to 375 degrees F.

Combine peaches, raspberries, lemon juice and vanilla in a 9x13 inch baking dish.

Combine flour, sugar and salt in a mixing bowl. Add almond extract to egg. Add egg mixture to dry ingredients and stir until mixture is crumbly. Sprinkle flour mixture over fruit and drizzle with butter.

Bake 35-40 minutes or until top is golden.

If you wish to freeze dessert: Cool quickly to retain freshness. (Dairy and egg based dishes should cool in refrigerator.) Place the amounts you will use at one time in freezer-proof containers or on sheets of aluminum foil with crisp side up. Seal tightly.

If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place dessert where you wish in the freezer. Freeze up to 2 months. Thaw completely at room temperature before unwrapping.