I am on a Barefoot Contessa jag lately so I will be posting a few of her recipes that I have made recently. Her recipes are always good and I’ve never had one fail yet.
This crisp is so good you won’t even want to wait to dish it out ~ you’ll want to grab a spoon and eat right from the pan. It’s easy to make as are many of Ina’s recipes but tastes like you’ve been cooking all day. Peach and raspberry are two of my favorite fruits and the combination is delicious. As usual, I didn’t follow all her instructions.
Peach Raspberry Crisp
10 to 12 large, ripe peaches
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced
Preheat oven to 350º. Grease a 10 by 15 by 2 1/2-inch oval baking dish. I used a rectangular one with no problem.
Peel and pit the peaches and slice them into wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. You cal also do this with your hands, a couple of forks or a spoon. Sprinkle evenly on top of the peaches and raspberries.
Bake for 1 hour, until the top is browned and crisp and the juices are bubbly.
Serve immediately, or put in the fridge and reheat in a preheated 350º oven for 20 to 30 minutes, until warm.
Store any leftovers in the fridge.
Makes 6-8 servings.