"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Peach & Raspberry Crisp Recipe

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This recipe for Peach & Raspberry Crisp, by , is from Mitchell Family & Friends Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorayne Mitchell
Added: Tuesday, September 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4-5 lbs. firm ripe peaches (10-12 large peaches)
zest of 1 orange
1 1/4 c. granulated sugar
1 c. light brown sugar, packed
1 1/2 c. plus 2-3 T. flour
1/2 pt. raspberries
1/4 t. salt
1 c. quick-cooking oatmeal
1/2 lb. cold unsalted butter, diced

Directions:
Directions:
Preheat oven to 350. Butter the inside of a 10x15x3 inch oval baking dish.

Peel peaches or immers in boiling water for 30 seconds, then place in cold water. Slice into thick wedges and place in a large bowl. Add the orange zest, 1/4 c. granulated sugar, 1/2 c. brown sugar, and 2 T. 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 T. of flour. Pour the peaches into the baking dish and gently smooth the top.

Combine 1 1/2 c. flour, 1 c. granulated sugar, 1/2 c. brown sugar, salt, oatmeal, and the cold, diced butter. Cut together until mixture is crumbly and the butter is pea-sized. Sprinkle evenly on top of the peaces & raspberries. Bake for 1 hour,
until the top is browned and crisp and juices are bubbly. Serve immediately, or store in refrigerator and reheat in a 350 oven for 20-30 minutes, until warm.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 1/2 hour
Personal Notes:
Personal Notes:
Serve warm from the oven, with vanilla ice cream or rum-flavored whipped cream. It's amazing and a perfect way to use those wonderful summer peaches!

 

 

 

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