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Peach and Raspberry Crisp

Peach and Raspberry Crisp
PREP TIME
25 min
COOK TIME
1h 1 min
YIELDS
10 servings

1999, The Barefoot Contessa Cookbook, All Rights Reserved.

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Ingredients

4
- 5 lb(s) firm, ripe peaches (10 to 12 large peaches)
1
orange, zested
1 ¼
cups granulated sugar
1
cup light brown sugar, packed
1 ½
cups plus 2-3 Tbsp all-purpose flour
½
pt raspberries
¼
tsp salt
1
cup quick-cooking oatmeal
½
lb(s) cold unsalted butter, diced
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Directions

Step 1

Preheat the oven to 350ºF. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.

Step 2

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.

Step 3

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 350ºF oven for 20 to 30 minutes, until warm.

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