"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
1 cup sugar 2 tablespoons flour 1/4 teaspoon salt 10 cups thick sliced peaches (about 8 large peaches) 1 tablespoon vanilla extract 2 (6oz) containers raspberries
Topping: 1 cup brown sugar 2 cups flour 3/4 cup butter, cut into small pieces 1/2 cup regular oats 1/2 cup chopped walnuts
Garnish-vanilla ice cream or whipped cream.
Place peach slices in large bowl. Whisk together sugar, flour and salt separately and sprinkle over peaches. Toss till combined. Sprinkle vanilla extract over peach mixture, add raspberries and toss gently.
Whisk together brown sugar and flour in medium bowl. Cut in butter with pastry blender or two knives until it resembles coarse meal. Stir in oats and walnuts.
Pour peach/raspberry mix into greased 9x13 pyrex dish. (Use additional foil lined baking sheet under pyrex dish to catch any filling spills during cooking) Sprinkle on topping.
Bake at 350º for 45 minutes or until filling is bubbly and top is golden brown. Best served warm.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.