Recipe

Peach And Raspberry Crisp Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350 degrees.
Step #2 Butter the inside of a 10-by-15-inch oval baking dish.
Step #3 Immerse the peaches in boiling water for 30 seconds, then place them in cold water.
Step #4 Peel the peaches & slice them into thick wedges & place them into a large bowl.
Step #5 Add the orange zest, 1/4 c granulated sugar, 1/2 c brown sugar & 2 tbsps of flour.
Step #6 Toss well.
Step #7 Gently mix in the raspberries.
Step #8 Allow the mixture to sit for 5 mins.
Step #9 If there is a lot of liquid, add 1 more tbsp of flour.
Step #10 Pour the peaches into the baking dish & carefully smooth the top.
Step #11 Combine 1 1/2 c flour, 1/2 c brown sugar, 1 c granulated sugar, salt, oatmeal & the cold butter in the bowl of an electric mixer fitted with a paddle attachment.
Step #12 Mix on lowish speed until the butter is pea-sized & the mixture is crumbly.
Step #13 (Note: May mix by hand or with a pastry mixer.
Step #14 ) Sprinkle top the topping evenly over the peaches & raspberries.
Step #15 Bake the crisp for 1 hr, until the top is browned & crisp & the juices are bubbly.
Step #16 Serve as soon as possible or store this in the refrigerator & reheat in a 350-degree oven for 20 to 30 mins until warm.
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