Recipe: Peach and Raspberry Crisp

Peach-Raspberry-Crisp_s4x3

What You Need:

 

4 to 5 lbs. firm, ripe peaches

Zest of 1 orange

1 ¼ c. granulated sugar

1 c. light brown sugar, packed

1 ½ c. plus 2-3 tbsp. all-purpose flour

½ pint raspberries

¼ tsp. salt

1 c. quick-cooking oatmeal

½ lb. cold, unsalted butter, diced

 

Directions:

 

  1. Preheat the oven to 350°F.
  2. Butter a 10X15X2 ½ in. oval baking dish.
  3. Immerse the peaches in boiling water for 30 seconds, then place them in cold water.
  4. Peel the peaches and slice them into thick wedges and place them in a large bowl.
  5. Add the orange zest, ¼ c. granulated sugar, ½ c. brown sugar, and 2 tbsp. flour. Toss well.
  6. Gently mix in the raspberries.
  7. Allow the mixture to sit for five minutes. If there is a lot of liquid, add 1 tbsp. flour.
  8. Pour the peaches into the baking dish and gently smooth the top.
  9. Combine 1 ½ c. flour, 1 c. granulated sugar, ½ c. brown sugar, salt, oatmeal, and butter. Mix until the butter is pea-sized and the mixture crumbly.
  10. Sprinkle evenly on top of the peaches and raspberries.
  11. Bake for one hour, until the top if browned and crisp and the juices are bubbly.
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