- 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
- Preheat oven to 350 degrees
- Butter a 13 x 9 x 2 Pyrex baking dish
- Boil water in a large pot, place a few peaches at a time in the boiling water for 30 seconds
- Remove the peaches and place them in a bowl with ice water
- NOW, the peaches will peel easy
- Peel the peaches and cut into thick chunks, and place in a large bowl
- Add the lemon zest, ¼ C. granulated sugar, ½ C. brown sugar, and 2 T. flour
- Toss well, then gently mix the raspberries in
- Let the fruit sit while making the crumb topping
- 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
- Mix on low speed until the butter is pea-sized and the mixture is crumbly
- Pour the fruit into the baking dish
- Sprinkle the topping evenly over the fruit
- Bake for 45 minutes to 1 hour or until the top is brown and the juices are bubbly
- 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.