"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Peach and Rasberry Crisp Recipe

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This recipe for Peach and Rasberry Crisp, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Adrienne Longoria
Added: Wednesday, September 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
Zest of 1 orange
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 rasberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Directions:
Directions:
Preheat the oven to 350 degrees. Butter the inside of a 10x15x2 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 and bubbly. Serve immediately, or store in the refrigerator and reheat in a 350 degree oven for 20 to 30 minutes, until warm.

Personal Notes:
Personal Notes:
The Barefoot Contessa

Serve this warm from the oven, with rum-flavored whipped cream or vanilla ice cream.

 

 

 

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