Peach and Raspberry Crisp

Show: Barefoot ContessaEpisode: Pot Luck

Rated: 5 stars out of 5Rate itRead users' reviews (86)

RECIPE
COMMENTS & REVIEWS(86)

Cook Time:
1 hr 1 min
Level:
Easy
Yield:
10 servings

Times:

Prep: 25 min
Inactive Prep: 5 min
Cook: 1 hr 1 min
Total:: 1 hr 31 min

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Ingredients

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

Directions

Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 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 are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

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Comments & Reviews

recipe Peach and Raspberry Crisp
Sara Forest Hills, NY 11-02-2009
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Good
Rated: 4 stars out of 5

This crisp was delicious, however the orange zest was way too overpowering and I would leave it out next time. The peach... flavor got lost. The crumble topping is out of this world!!Read more
recipe Peach and Raspberry Crisp
Pamela Bloomingdale, IL 09-07-2009
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Excellent!!!
Rated: 5 stars out of 5

This was a wonderful recipe. Ina does it again!! I did use blueberries instead of raspberries but the rest was as it is... written. I don't know how anyone could say that it was too watery. If you let the fruit sit for 5 min and see if any liquid comes out just add another tablespoon of flour. I imagine that this could be done with frozen peaches too and just add more flour to compensate the water from freezing. All in all this is a winner.Read more
recipe Peach and Raspberry Crisp
TRISTA indianapolis, IN 08-20-2009
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Wonderful with blueberries!
Rated: 5 stars out of 5

This crisp is sooooo GOOD! I had fresh blueberries from the market and used those instead of raspberries. The peaches and... blueberries were a wonderful combination - I can't imagine raspberries would have been better, it was so yummy!Read more
recipe Peach and Raspberry Crisp
Carmyn Emeryville, CA 08-11-2009
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Ina Rock! She is my Godess
Rated: 5 stars out of 5

This was excellent. I had 1 box of organic, peaches from my friend's orchard and headed over to Whole Foods for the... raspberries. Followed the recipe exactly. Wonderful! I didn't have a problem with extra liquid because she said to add more flour if it was too liquid, so I did! The fruit was very ripe (both the peaches and raspberries) so it was deliciously tasty and the light, orange hint put the cherry on top. Thank you, again, Ina!Read more
recipe Peach and Raspberry Crisp
Dani Kalispell, MT 08-09-2009
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Simply D-I-V-I-N-E!
Rated: 5 stars out of 5

WOW! This was absolutely THEE best crisp ever!! My 15 year-old daughter helped me make it, and was positively giddy as we... waited for it to finish cooking, then joyfully dug into our masterpiece (and suprisingly, she is not a big dessert fan). One small change: didn't have an orange, so I subbed in some lemon zest, which was just right. With fresh peaches from the market, and hand-picked raspberries from our very own bushes in the backyard.....WOW again! A definite do-over!Read more
recipe Peach and Raspberry Crisp
BRONWYN Washington, IL 07-30-2009
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Good with a few tweaks
Rated: 4 stars out of 5

After reading a few other reviews, I reduced the orange zest to half an orange and used only half the brown sugar added to... the peaches. I didn't use raspberries, either. I had plenty of topping and didn't use all of it. LIke another reviewer, I probably could have gotten by with 1.5 sticks of butter. Delicious, though.Read more