21
Aug
08

peach and raspberry crisp

What’s it been . . . a week? Maybe two? I apologize for my absence and offer up these excuses: impromptu camping trip to catch the Perseids, a kiddo with roseola, becoming addicted to yet another medical/crime drama, and three digit temperatures that make you want to just sit around and watch said crime dramas. I have, however, been doing my fair share of cooking and baking, so if I can manage to get it in gear there should be a few decent recipe postings in the next few days.

Here’s the first of those recipes, and I’m going to go out on a limb and suggest that this one was worth waiting for. This is by far the best crisp recipe I’ve ever found, as it provides plenty of buttery crisp in relation to the beautiful fresh fruit. And of course, it’s a Barefoot Contessa recipe, so it has to be just scrumptious.

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

3/4 cup whipping cream
1-3 tbsp rum

Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish (I used my beautiful 13 1/2 x 10 3/4 red Chantal dish).
Immerse the peaches in boiling water for 30 seconds (or until you can gently scrape the skin off with a fork or pinch the skin off with the tongs that you’ll probably use to pull them out of the water), 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, 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 immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

Serve with a dollop of rum whipped cream (whip the whipping cream and rum together) to make it really decadent.

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