Hold on tight. It is peach season.
I love love love fresh peaches. In my not so humble opinion they are best eaten while standing in the orchard and they still warm from the sun. I say they because I always wind up eating two or three while picking them. Juice dripping down my arms leaving brown sticky streaks…. Best part of summer if you ask me.
When I bought my first box of peaches recently I instinctively knew I would make this crisp. In fact I am surprised I haven’t shared it with you before. Totally my go to I have too many peaches and they are all ripe right now dessert. Yum.
See I kinda don’t do anything halfway. Remember all the strawberry recipes? I’m not going to link to them because frankly that was out of control. I just couldn’t stop myself from buying them. They were SO good. Peaches are the same way. The box I bought Saturday was 18 pounds. Sure I shared some with family and friends but you can only get through so many peaches so fast that way. Baking is a natural consequence of such a large box.
And I am hands down a crisp person. I don’t mind a cobbler but the nice crunchy oatmeal topping of a crisp is my favorite. My favorite part of this crisp is how the sweet intense peaches get a lovely floral background taste from the raspberries and orange zest. It sounds like a strange combination at first but just trust me- it is absolutely perfect.
Well mostly. I was more than a little annoyed with how much it bubbled up around the edges. I have made this so many times and never have had that happen. Whatever. It tasted amazing just the same.
Well at least no one who had it for dessert complained. Take it up a notch and serve with vanilla ice cream and you are sure to impress everyone.
One year ago today: Waffles
Peach Raspberry Crisp (serves 10-12)
From the Barefoot Contessa
4 to 5 pounds firm, ripe peaches (10 to 12 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
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 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
Peel the peaches either with a knife or by immersing them in boiling water for 30 seconds, then place them in cold water. The skins will slip right off. 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 preheated 350 degree F oven for 20 to 30 minutes, until warm.