|
PEACH
AND RASPBERRY CRISP
4
to 5 pounds firm, ripe peaches (10 to 12
large peaches)
Zest of 1 orange
1 1/4 cups granulated sugar
1 cup light brown sugar packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose
flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced
Preheat
the oven to 350°F. Butter the inside
of a 10 x 15 x 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 350°F oven for 20 to 30 minutes,
until warm.
Serves
10.
[The
Barefoot Contessa Cookbook, Ina Garten]
|
