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Peach and Raspberry Crisp

Peach and Raspberry Crisp
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Happy Friday, to you!

And to you.

And to you there with a big pile of peaches on your counter. Fresh peaches are just about the most scrumptious fruit available, am I right? Except maybe fresh raspberries which might be my favorite summer fruit of all time. The recipe I have for you today combines both. I have been on the search for a fabulous peach recipe to share with you this fall, this Peach and Raspberry Crisp is the very best I have tried. The fruit filling is a wonderful mix of sweet and tart, the crispy topping is buttery and divine.

Hope you make it, hope you love it. :)

If Peach and Raspberry Crisp doesn’t sound like your thing, give either this Fresh Peach and Cream Cheese Pie or Peach Cobbler a try.

Peach and Raspberry Crisp
PRINT RECIPE

Time: 20 minutes prep + 60 minutes baking
Yield: 8-10 servings
Recipe from The Barefoot Contessa

FILLING:
10 large peaches
1 orange, zested
1/4 C sugar
1/2 C brown sugar
2 T flour
1 heaping C raspberries

TOPPING:
1 1/2 C flour
1 C sugar
1/2 C brown sugar
1 C instant or “quick” oatmeal
1/4 t salt
1 C butter, cold

1. Preheat your oven to 350 degrees. Peel and slice your peaches, tutorial found here.
2. Zest 1 orange and add it to the peaches.

3. Toss in 1/4 C sugar, 1/2 C brown sugar and 2 T flour. Give it all a nice stir, making sure everything is incorporated well.

4. Add 1 heaping cup of raspberries, and gently fold them in. Don’t be too aggressive, you want the pretty berries to stay mostly intact.

5. Spray a 9×13 pan with cooking spray and pour the peach filling in.

6. To make the topping, find yourself 1 cup of cold butter and slice it into small chunks.

7. Into your stand mixer place 1 1/2 C flour, 1 C sugar, 1/2 C brown sugar , 1 C instant oatmeal and 1/4 t salt. Mix it just until combined.

8. Toss in the cold butter and let it mix until the butter is broken down and resembles coarse crumbs. Should take about 3-4 minutes. If you don’t have a mixer or just don’t want to use your mixer…you can cut the butter into the dry ingredients with a pastry blender or even with a pair of butter knives.

9. Spread the topping evenly over the fruit.
10. Bake for 60 minutes, or until the top is golden and crisp and the filling is bubbly and divine. Serve warm from the oven with vanilla ice cream, or whipped cream.

Enjoy!

 

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8 Comments

  1. 1
    September 14, 2012 at 7:33 am

    Love this crisp! I posted a peach dessert today too:) It was great to see you yesterday!

  2. 2
    September 14, 2012 at 8:47 am

    Utah peaches are my favorite – I’m loving this crisp!!

  3. 3
    Stephanie G.
    September 14, 2012 at 11:02 am

    Silly question: Do you mean “Quick” Oats when you are referring to instant oatmeal?

    • 4
      Jamie
      September 14, 2012 at 11:24 am

      Stephanie,
      Thanks for your question. Yes, quick oats is what you will need.
      ~Jamie

  4. 5
    September 14, 2012 at 3:52 pm

    Oh boy- I know my family would love this.

  5. 6
    September 15, 2012 at 5:37 pm

    surprised I don’t already have this recipe – I’m a big Ina Garten fan. Will be making this by next week. We love peaches and raspberries and of course, vanilla ice cream

  6. 7
    September 19, 2012 at 11:26 am

    I love your site, especially all of the pumpkin recipes I’ve seen so far.

  7. 8
    Rachel
    January 29, 2013 at 12:08 pm

    yummy

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