Peach And Raspberry Crisp
Serves 10
Recipe By: Ina Garten
Published in: The Barefoot Contessa Cookbook
4 pounds firm -- ripe peaches (10 to 12 large peaches)
1orange -- zested
1 1/4 cup granulated sugar
1 cup light brown sugar -- packed
1 1/2 cup plus 2 to 3 tablespoons all-purpose flour
1/2ptraspberries
1/4 teaspoons salt
1 cup quick-cooking oatmeal
1/2 pounds cold unsalted butter -- diced
Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by
2 1/2-inch oval baking dish.
Immerse the peaches in boiling water for 30 seconds, 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.
Difficulty: Easy
Prep Time: 25 minutes
Inactive Prep Time: 5 minutes
Cook Time: 1 hour 1 minute
Yield: 10 servings
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