Sunday, September 5, 2010

Peach and Raspberry Crisp

That is a picture of fresh peach and raspberry crisp...on a paper plate. I served this gorgeous dessert on a paper plate. I know, it's just not right, is it? Paper plates don't ever do food justice, unless it's something nasty like KFC.

I'm not in the writing mood today. I just picked up Isabella from school, and since it's Friday, she was out at noon. I was starving already when I called and realized my Aunt, who is coming over and nice enough to bring us lunch, was not going to be here anytime soon. Since I couldn't wait, I ate a peach and some pita chips to hopefully tide me over. Now I'm full. This makes me sad and also a little spacey feeling. Food coma if you will, which is strange given what I ate. I mean, it's not like I stuffed a big mac down. In any case, I feel a bit discombobulated and would rather nap than write this post. Why am I? To put it simply, I have two kids napping, an occupied older daughter and the house is clean and quiet. This is optimal writing time, so I am trying to snap out of it.

Honestly, cooked peaches are not my thing. Fresh peaches are however, and I thought they have been so good and juicy lately that I just might like them cooked as well. So I decided to try this recipe out. My very favorite is apple crisp, but this peach one is nice and summery and that's why I chose it. It's awful looking when you pull it out of the oven, but trust me when I tell you, it's only a facade. Cooked peaches might not be my favorite, but the punch-iness of the raspberry came through and then there's all that butter and brown sugar, and really, what's not to love? Labor Day is upon us. There will be no shortage of cook-out and BBQ's around town (and the whole country for that matter) this weekend. You should consider bringing this crisp. It's good, no matter what you serve it on.

Peach and Raspberry Crisp
adapted from The Barefoot Contessa Cookbook

10-12 firm, ripe peaches
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 unsalted butter, diced

Preheat the oven to 350 degrees. Butter the inside of a 10x15x2 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 1/4 cup granulated sugar, 1/2 cup crown 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 top.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold butter in the bowl of an electric mixer fitted with the 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 350 degree oven for 20 to 30 minutes, until warm.

When I made this, I didn't want to dirty my kitchen aid so I just mixed the topping ingredients in a glass bowl and melted the butter, for easier incorporation. It works fine.

Well, it's the end of my post and I still feel sick full. My Aunt is still not here, so maybe I'll take a little 5 minuter--I'm not good at that though. If I nap, which is rare, I need at least 2 hours. Well I can rest my eyes, anyway.

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