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.
Ingredients:
  • 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
Directions:
  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.

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