All year long I wait until these two fruits are in season so I can make this dessert. Nothing tastes more like summer to me than fresh sun-warmed raspberries. The burst of flavour transports me backwards in time to my grandmother’s garden, where I’d eat as many as I could while picking enough to take inside for dinner. I suspect that I thought I was getting away with some mischief—nothing that tasted that good could possibly be allowed as a snack—but it’s more likely that my grandma was happy that the birds weren’t getting any of her berries.
Isn’t it a treat that fruit that come into season at the same time taste so good together? Strawberry and rhubarb, blackberry and plum, peach and raspberry. I’m sure that this recipe would work with many different combinations, but this is the one for me.
Here’s how it goes.
Make the topping by mixing together butter,
It will look like this when it’s done.
Now, get the peaches.
Get the raspberries.
Peel and slice the peaches.
Get and orange and zest it.
Add the white and brown sugar and the flour.
Mix that together.
Add the raspberries, toss carefully to mix, then pour the fruit into a prepared baking dish.
Top with the… topping. Yes.
Baked. Now the hardest part of all: waiting until this is cooled enough to eat.
Peach and Raspberry Crisp.
From The Barefoot Contessa Cookbook by Ina Garten.
Here’s the recipe: http://www.foodnetwork.com/recipes/ina-garten/peach-and-raspberry-crisp-recipe/index.html
Peach and Raspberry Crisp
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° F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
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.
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° F oven for 20 to 30 minutes, until warm.