Peach and Raspberry Crisp

My favorite cookbooks are those written by Ina Garten. Those books are my most often used books of all my books in my cookbook collection. This is a recipe for Peach and Raspberry Crisp from Ina Garten's first book, The Barefoot Contessa.





Peach and Raspberry Crisp

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

Preheat the oven to 350º. Butter the inside of a 10x15x2 1/2-inch oval baking dish.

Place peaches in boiling water for 30 seconds, then transfer to a bowl of cold water. Peel peaches, slice into thick wedges and place in a large bowl. Add the orange zest, 1/4 cup sugar, 1/2 cup brown sugar, and 2 tablespoons of flour, and toss. Gently mix in the raspberries and allow mixture to stand 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 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 350 degree oven for 20 to 30 minutes until warm.





I enjoy preparing this any time of year but most especially when our Georgia Peaches come into season.



It is important to let it cool but I enjoy it served warm.



Served with a dollop of freshly whipped cream or some vanilla ice cream.



Peach and Raspberry Crisp, it's a "Good Thing".



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