Wednesday, July 30, 2014

Peach and Raspberry Crisp


I was perusing the local farmers market last weekend and I stopped to admire some beautiful peaches.  As I filled up my basket, the cute old man who was selling them informed me that South Carolina peaches are indeed the best peaches in the country -- even better than Georgia's peaches.  Sold!  I knew I had to do something wonderful with these beauties and here it is.  This crisp is a perfect dessert - or breakfast.  I used some leftovers to top my morning oatmeal the next day and it was fantastic!  I also love the addition of raspberries to bring a burst of sour juiciness to the dish.  Enjoy!

Side note:  I actually replaced all of the sugar {not brown sugar} in this recipe with Splenda and the results were equally delicious!


Peach and Raspberry Crisp - serves 8-10

Peach Mixture:

8 large peaches, peeled and sliced
1/2 pint fresh raspberries
zest from a large orange
1/3 c. sugar
1/2 c. packed brown sugar
3 tbsp all purpose flour

Topping:

1 1/2 c. all purpose flour
1 c. sugar
1/2 c. packed brown sugar
1/4 tsp salt
1 c. quick cooking oatmeal
2 sticks unsalted butter, cubed and very cold

1.  Preheat oven to 350 degrees.  Spray a 9 x13 inch baking dish with nonstick cooking spray.
2.  In a large bowl, add all ingredients for the peach mixture.  Gently fold mixture until well combined.  Pour into prepared baking dish and arrange so the fruit is level.
3.  Make the topping by adding all topping ingredients to the bowl of a stand mixer.  Using the paddle attachment, mix on low until butter is the size of peas and the mixture is crumbly.  Spread evenly over the top of peaches.  Bake in preheated oven for 1 hour or until the top is crisp and the edges of topping are browning and juices are bubbly.
4.  Remove and cool for 10 minutes.  Serve with whipped cream or ice cream.

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