Wednesday, August 3, 2011
It's Like Summer in Bowl: Peach Raspberry Crisp
Oh summer. You are so wonderful with your long days, your time off and your delicious ice cream. (We won't mention the oppressively hot weather.) But perhaps the best thing of all-- summer fruit, sweet and fresh, enjoyed plain, with whipped cream or baked into a dessert.
A couple of weeks ago, the program I'm teaching in had a Shabbat program for the college students and I had the pleasure of hosting some of my students for lunch. In addition to being lovely people and excellent Talmud scholars, they have been asking me about my baking and so I wanted to make something to impress them. However, this was also in the midst of a 100 degree plus heat wave-- not a moment for anything heavy, or for spending too much time in my (un-air conditioned) kitchen. The solution? A peach raspberry crisp!
I love this recipe, but for some reason I forgot about it. I am very glad to have rediscovered it, though, because it is amazing. Originally from a family friend, it is great either hot or cold at any time of day (even, apparently for breakfast.) It is also super easy to make, although you have to be careful about draining enough liquid out of the peaches, otherwise it gets runny. To me, this is a great way to celebrate summer in all its glory. The recipe is below.
Peach Raspberry Crisp:
4-5 lbs firm, rip peaches (10 - 12)
Zest of 1 orange
1 1/4 C. sugar
1 C. lt brown sugar
1 1/2 C. plus 2-3 T. flour
1/2 pint raspberries
1/4 t. salt
1 C. quick-cooking oatmeal
1/2 lb butter, diced
350 degree oven
Butter 10 x 15 x 2 1/2" oval baking dish
Immerse peaches in boiling water 30 seconds, then place in cold water.
Peel peaches and slice into thick wedges and place in lg bowl. Add
orange zest, 1/4 C sugar, 1/2 C brown sugar, 2 T. flour. Toss well.
Gently mix in berries. Allow to sit for 5 minutes. If there's a lot of
liquid, add 1 more T. flour. Pour peaches into baking dish and gently
Combine 1 1/2 C. flour, 1 C. sugar, 1/2 C. brown sugar, salt, oatmeal
and butter in electric mixer bowl. Mix on low speed until butter is
pea-sized and mixture is crumbly. Sprinkle evenly on top of
Bake 1 hour until top is browned and crisp and juices are bubbly.
Serve immediately or store in fridge and reheat at 350 degrees for 20-30