Peach and Raspberry Crisp

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I loved this recipe and my family just couldn't get enough!!! Next time, though, I am going to try frozen peaches just to save time. It was a little time consuming to peel the peaches and I had a little trouble getting the peach away from the seed, but it was all worth it in the end.

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It didn't jel, taste was ok, but got mushy after a day.

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We had 16 people for dinner last weekend. Some of the recipes included Flay's grilled clams with bacon and his grilled Romaine with spicy Caesar dressing; Emeril's eggplant, sausage, ziti casserole; Ina's crisp--another crowd pleaser--which we enjoyed on the deck in candlelight. Nothing could have been better. Thanks, Ina.

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This crisp is delicious! I agree with another reviewer who said the orange zest is overpowering -- it can be -- so use half the zest if you do'nt want a strong orange flavor. Also, be sure to drain your peach/raspberry mixture before putting it in your baking dish. This eliminates the extra juice that rises above the crisp during baking. I love this crisp and so does my picky bf, who, before having this, would only eat apple crisp. Well Done, Ina! Your recipes rock!

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There's nothing like a fruit crisp when your fruit is in season, and this is a great recipe. I did change a few things. First, my peaches were so sweet & delicious I decided I didn't need to add any sugar to the mix, I omitted the brown sugar and the white sugar -- and I'm glad I did, didn't miss it at all the crisp turned out so sweet. I think how much sugar you add to the peaches/raspberries will depend on how sweet your peaches are. Second, I didn't bake it for an hour. That just seemed like a really long time to bake such a delicate fruit. I baked mine for 30 minutes, it was bubbling & brown on top so I turned the oven off -- was perfectly cooked. One last note, the next time I make this recipe I think I will only use 1 1/2 sticks of butter, 2 sticks I think was a little too much.

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What a great recipe from Ina. As always, simple fresh ingredients make for a supurb creation.
Thanks Ina!

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Made this for a dinner party and everyone loved it. Pretty easy to make and would definitely serve it again while the peaches are in season.

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I just loved this recipe! I will be making this alot. Especially come Fall.
What a great blend of flavors.

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Ina's recipes always work for me, and this was no exception. I made this for my boyfriend's birthday - it was easy to make, and heavenly with vanilla ice cream. The only tiny tweak I made was to use less zest. I also might consider adding some cinnamon to the crumbly topping next time. But it was delicious the way it was, and a huge hit with everyone!

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Just in time for Gratitude Day, I halved the recipe resulting in an aromatic delight. I added vanilla, nutmeg, cinammon and spirits (gran marnier, or whiskey. Thanks INA; you are our Barefoot Goddess forever. Careful handling is a caution; you must wait until it's safe to eat. Just do it. .