Peach and Raspberry Crisp

When peaches and raspberries arrived with this week’s fruit share, we immediately turned to this recipe for Peach and Raspberry Crisp in The Barefoot Contessa Cookbook (Clarkson Potter, 1999). The simple recipe comes together pretty quickly and it tastes delicious warm, or cold from the fridge — even, say, if you’re standing at the door sneaking bites. (Hypothetically, of course.)

On our way back from picking up the share, we also stopped by Cacao Prieto at Conover and Coffey streets for a sampling of rum made on the premises from organic cane sugar and organic Dominican cacao. When we asked what we could make with the Don Esteban cacao liqueur, the person at the counter said that it’s served with muddled raspberries. Sold! So, with a few of the raspberries, I made a rum cocktail. — Josie Rubio

Peach and Raspberry Crisp

To make the crisp, we supplemented our share peaches with some from the store. The slight tartness of the peaches and raspberries is a nice contrast to the sweet crisp.

Serves 10

  • 4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
  • Zest of 1 orange
  • 1¼ cups granulated sugar
  • 1 cup light brown sugar, packed
  • 1½ cups plus 2 to 3 tablespoons all-purpose flour
  • ½ pint raspberries
  • ¼ teaspoon salt
  • 1 cup quick-cooking oatmeal
  • ½ pound cold unsalted butter, diced

1. Preheat oven to 350 degrees. Butter the inside of a 10 x 15 x 2½-inch oval baking dish.

2. Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into think wedges and place them into a large bowl. Add the orange zest, ¼ cup granulated sugar, ½ 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 an additional tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.

3. Combine 1½ cups flour, 1 cup granulated sugar, ½ 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.

4. Serve immediately, or store in refrigerator and reheat in a 350 degree oven for 10 to 30 minutes, until warm.


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