Thursday, July 14, 2011

Peach-Raspberry Crisp

It's midsummer, and I'm already preparing myself for the perfect peach. Peaches tend to peak in August, so get ready for the somewhat firm, yet supply soft, velvety skin, the delicate aroma, and the succulent sweetness that this gorgeous stone fruit is waiting to offer.

Given my eternal obsession with berries (and their seasonal bounty), this next recipe is an all-time summer fave. The sweet, juicy peach balances the puckery-faced raspberry perfectly. Top that off with a buttery, crunchy crisp, and I'm ready to die happy. Just serve up with Bluebell's Homemade Vanilla (or whatever suits your fancy), kick your feet up, and let your worries slip away...

Peach-Raspberry Crisp

*8-10 peaches
* 1 small orange, zested (whenever you zest, make sure that you don't get any of the white part-- it's very bitter!)
* 1 lemon, juiced (or add a little zest, if you want more of a zip)
* 1 1/4 cup sugar
* 1 cup packed light brown sugar
* 1 1/2 cup flour, plus 2 more tablespoons
* 1 tablespoon corn starch (if don't have corn starch, increase flour amount)
* 1/4 teaspoon cinnamon
* 1 pint raspberries
* 1/4 teaspoon salt
* 1 cup quick oats
* 1/2 pound (2 sticks) unsalted butter

Fruit Preparation
*Preheat oven to 350F. Butter a 9X12 baking dish (or something similar size).
** Okay, quick secret: I did not peel my peaches when I made this dish, and in fact, I really liked having the peel in there. Again, this is what the pros call "rustic" (this may seem like deja-vu if you read my tomato soup recipe). If you want to peel the peaches see **. If not, skip right on by.
** To Peel: Place peaches in boiling water. Take them out after less than a minute, and then immerse in very cold water (this ensures they don't continue cooking, and get all mushy). Peel the peaches by running your knife carefully along the side of the peach, and the skin should come off very easily.
* Slice the peaches into wedges (I do about 6 per peach), and place them in a large bowl.
* Add 1/4 cup of the sugar, 1/2 cup of the brown sugar, 2 tablespoons flour, as well as the corn starch, cinnamon, and zests.
* Stir carefully, coating the peaches.
* Then, even more carefully, mix in the raspberries.
* Let the mixture hang out for a few minutes, giving the sugars and such a chance to mingle with the fruit.
* Make sure the mixture isn't liquidy at this point (if so, add a little more flour or corn starch).
* Pour the mixture in the baking dish.

Crisp Topping
* Combine the 1 1/2 cups flour, 1 cup sugar, 1 1/2 brown sugar (what should be remaining of these three ingredients), oatmeal, and salt.
* Then dice the cold butter and mix in.
* You can mix the butter in by using an electric mixer or with two forks. Using an electric mixer is a lot easier if you have one. Just pulse the ingredients together. If you have two forks, you wants to break up the butter into the rest of the ingredients until the butter is mixed throughout and coated (butter should be in pea-sized pieces and crumbly).
* When mixed, sprinkle on top of the fruit.
* Let bake for about an hour, and get ready to dig in:
(Okay, I know my photos aren't top-notch. I always get excited to eat, and then forget to take a picture of it looking all pretty in the bowl ready to serve. I promise to work on this!)

Recipe adapted from Ina Garten (I kinda love her, if you can't tell)

Prefer peach cobbler?
Try this. Like my raspberry addition? Mix and match. Prepare the fruit preparation from my recipe, and add the cobbler topping from Paula's!

~Stay fresh, friends!

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