"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Peach, Raspberry, and Olallieberry Crisp Recipe

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This recipe for Peach, Raspberry, and Olallieberry Crisp, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elsie Luis
Added: Friday, July 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs ripe peaches
1 c olallieberries, cleaned and stemmed
1 c raspberries, cleaned and stemmed
1/2 c sugar
3 Tbs all-purpose flour
***Crisp Topping ***
6 Tbs butter, cut into 1/2" chunks
3/4 c brown sugar, packed
2/3 c flour
1/2 c rolled oats or chopped nuts
1/4 tsp salt
1/2 tsp grated nutmeg
1 tsp ground cinnamon (optional)
Mix until crumbly

Directions:
Directions:
Preheat oven to 375. Butter a 2 to 2-1/2 quart baking dish. Make the Crisp Topping and set aside. Peel the peaches: Drop in a pan of boiling water for 10 seconds, then transfer to a bowl of cold water and their skins should peel off easily. Sliced the peeled peaches into wedges 1/2" thick and put in a large bowl, discarding the stones. Add the berries, sugar and flour and toss gently so as not to break the berries. Transfer the fruit mixture to the buttered baking dish and cover with the Crisp Topping. Place baking dish on a baking sheet in oven (to catch any juices that might spill during cooking) and bake until the top is well-browned and the peaches are tender when pierced with a knife (about 45 minutes).

 

 

 

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