Peach season is coming to an end which brings tears to my eyes. I love fresh peaches! I’ve been so busy trying other peach recipes that I still haven’t even gotten around to making our all-time favorite peach dessert. I have got to do that this week!
When I saw this recipe for a peach and raspberry crisp, I knew I had to try it. Peaches and raspberries . . . .Mmmm, two of my favorite fruits. Serve this warm with a scoop of vanilla ice cream and you will be in heaven. The sweet, crispy topping combined with the peaches and raspberries was delicious. The only thing I would do differently next time is leave out the orange zest or just less (way less!), I thought it was too over-powering. I wanted to taste the fresh peaches and the orange zest took away from that. I may try it with a little lemon zest or just do away with any zest at all.
If you can still get your hands on some fresh peaches, you really should try this.
- 10-12 large peaches , peeled and sliced
- 1 orange , zested (I would leave out next time)
- 1/4 cup sugar
- 1/2 cup brown sugar
- 2 Tbsp. flour
- 1 heaping cup raspberries
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup instant oatmeal
- 1/4 tsp. salt
- 1 cup butter , cold
To make the filling, peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest (if using) , granulated sugar, brown sugar, and 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.
To make the topping, combine the flour, granulated sugar, 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.
Recipe Source: Barefoot Contessa