Peach and Rasberry Crisp

If you are looking for the perfect summer dessert-look no further!  This is it!  I have made this a few time this summer and just can't seem to get enough.  I first made it for my friend Amy, her husband and their beautiful daughter and Amy later told me that she had her mom make the same recipe right away because they enjoyed it so much.

I have always enjoyed making apple crisps in the fall and winter so I like to think of this as the summer equivalent.  This is delicious and so simple to make!

This is a great dessert to make for company because not only is it easy to make, but you can make it ahead of time, bake it, and then rebake when you want to serve it.  I like serving it with some vanilla gelato-I love the contrast of warm and cold. 



Peach and Rasberry Crisp

3 to 4 pounds ripe peaches (I used about 6-7 large peaches)

1 orange, zested

1 1/4 cups granulated sugar

1 cup light brown sugar, packed

1 1/2 cups plus 2 to 3 tablespoons all-purpose flour

3/4 pint raspberries

1/4 teaspoon salt

1 cup quick-cooking oatmeal

1/2 pound 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 flour.  Toss well.  Gently fold 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.

To make the topping, 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.

Slightly adapted from Ina Garten