Jul
08

Peach and Raspberry Crisp

by

While some people may find that they use their oven much less in the summer, that doesn’t always seem to be the case with me. Crisps, cobblers and crumbles are my favorite ways to enjoy fresh summer fruits. I especially love baking with stone fruits like peaches, nectarines, plums, apricots and cherries. They seem to hold up so well in the oven and are a perfect pair for a sweet, crumby topping.

I first made this recipe from Ina Garten’s “The Barefoot Contessa Cookbook” about two years ago, and it has quickly become a summertime favorite at my house. I thought this would be a perfect dish to share at our potluck because I could prepare most of it the night before and then bake it once I got to the house. That way we were able to enjoy it when it’s still warm…which is the best!

Peach and Raspberry Crisp
Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved

4 to 5 pounds peaches (10 to 12 large peaches)
1 orange, zested
1 1/4 cups granulated sugar, divided
1 cup light brown sugar, divided
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour, divided
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Preheat the oven to 350 degrees F. Butter the inside of a 10 x 15 x 2 1/2-inch oval baking dish.

Make a small x with a knife at the bottom of each peach and immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, ¼ cup granulated sugar, ½ 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. 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 store in the refrigerator and reheat in a preheated 350F oven for 20 to 30 minutes, until warm.

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2 Comments so far ↓


  • Kathie | Jul 26, 2008 at 10:28 am

    I’m very interested in trying this recipe. However, I need to serve only 6-8. Have you tried this recipe halved?


  • Kim | Jul 28, 2008 at 8:58 am

    I haven’t tried it halved, but I think it would work well. Be sure to use a big enough pan because even halved, this recipe makes a lot of crisp, but that’s the best part!