Saturday, July 30, 2011

Peach and Raspberry Crisp

I just made this dessert with some fresh Ruston Peaches. Yummy!  It's another Barefoot Contessa recipe. I think I could become this lady's sous chef.
  • 10 ripe peaches
  • ½ pint of raspberries
  • 1 lemon, zested
  • 1 ¼ C. granulated sugar
  • 1 C. light brown sugar
  • 1 ½ C. all-purpose flour plus 2 T.
  • 1 C. quick-cooking oatmeal
  • ¼ t. salt
  • 2 sticks of butter, cold, cut into cubes
  1. Preheat oven to 350 degrees
  2. Butter a 13 x 9 x 2 Pyrex baking dish
  3. Boil water in a large pot, place a few peaches at a time in the boiling water for 30 seconds
  4. Remove the peaches and place them in a bowl with ice water
  5. NOW, the peaches will peel easy
  6. Peel the peaches and cut into thick chunks, and place in a large bowl
  7. Add the lemon zest, ¼ C. granulated sugar, ½ C. brown sugar, and 2 T. flour
  8. Toss well, then gently mix the raspberries in
  9. Let the fruit sit while making the crumb topping
  10. Combine the flour, oatmeal, 1 C. granulated sugar, ½ C. brown sugar, salt, and butter in the bowl of an electric mixer fitted with a paddle attachment
  11. Mix on low speed until the butter is pea-sized and the mixture is crumbly
  12. Pour the fruit into the  baking dish
  13. Sprinkle the topping evenly over the fruit
  14. Bake for 45 minutes to 1 hour or until the top is brown and the juices are bubbly
  15. Let the dessert rest for 15 minutes before serving
Tips and Tricks:
  • This is excellent with vanilla ice cream.
  • I don’t have Kitchen-aid mixer, that’s what this recipe is calling for to make this crumb topping.  I used my traditional hand mixer and it worked OK.
  • You can make this the day before, put it in the refrigerator overnight and just bake it again for about 20 minutes when you are ready to serve it.

No comments:

Post a Comment