The two handsome men pictured at the end of this Animoto flick are Dave, my fiancee and overall swell guy, and Reese, my cute and funny and smart little brother, age 21. Peach and Raspberry Crisp The Barefoot Contessa, Ina Garten
Serves 10 (or in my little brother Reese's case, 1)
4-5 pounds firm, ripe peaches (10-12 large peaches)
Zest of 1 orange
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2-3 tbsps. all-purpose flour
1/2 pint raspberries
1/4 tsp. salt
1 cup quick-cooking oats
1/2 pound cold unsalted butter, diced
1. Preheat oven to 350 degrees. Butter the inside of a 10 x 15 x 2 1/2" oval baking dish.
2. The tricky part: Immerse the peaches in boiling water for 30 seconds, then submerge peaches in ice-cold water. Peel peaches and slice them into thick wedges. Place peach wedges into large bowl and then add orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tsps. of flour. Toss well. Gently mix in raspberries. Allow the mixture to sit for 5 minutes. If you're like me, you'll have too much liquid. Add 1-2 more tbsps. of flour to the mix. Pour ooey gooey peach & raspberry mixture into the baking dish and gently smooth the top.
3. Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oats, and the cold, diced butter in the bowl. Stir with a wooden spoon until the butter is pea-sized and the mixture is crumbly, hence the "crisp" part of this creation (wink).
4. Sprinkle dry mixture evenly on top of raspberry and peach mixture.
5. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. The scent will be heady, way better than a candle.
6. Serve immediately with vanilla or cinnamon ice cream. Repeat & enjoy.
Hugs and high fives,
Join me and my best friend Jenna Leigh in our new blogging adventure, Pounds to Peru, as we work out (and our way) to Lima, Peru in August 2011 for our friend Elie's nuptials. This occasional feature will kickoff in January 2011. Stay tuned!