Summer dessert time. Please make this when you get a chance. It will smell your kitchen up with a buttery scent and satisfy any sweet tooth. Summer is the time to make anything with fresh peaches. I am a big crisp fan for three simple reasons. 1. I can throw the dessert together quickly. 2. After it cooks, the crisp can sit out on the counter for a while and cool during dinnertime. 3. Me and exact measurements have a hard time getting along. Crisps are very forgiving and they always turn out amazing. I had some friends over this week for wine, dessert, and hot tubbing. Other than ending the night picking up Breyers ice-cream I spilled all over my kitchen floor and fridge, it was a very fun and successful night. As my husband reminds his clumsy wife on a daily basis, “Katie, you need to SLOW DOWN and stop being so spastic.” I will keep trying….
Peach and Raspberry Crisp
4 to 5 pounds firm, ripe peaches (10 to 12 large 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 the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish. Slice the peaches into a medium dice 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. 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 warm.
This recipe is adapted from Ina Garten. You can find the recipe here on the Food Network Website.