Description
Ina Garten’s peach raspberry crisp blends sweet summer fruits with a buttery, crumbly topping that sings of rustic comfort. Fresh peaches and raspberries nestle beneath a golden oat and brown sugar streusel, promising pure delight with each warm, delectable spoonful.
Ingredients
Scale
Fresh Fruits:
- 4 to 5 pounds (1.8 to 2.3 kg) firm, ripe peaches (10 to 12 large peaches)
- ½ pint (240 ml) raspberries
- 1 orange, zested
Dry Ingredients:
- 1 ¼ cups (250 g) granulated sugar
- 1 cup (220 g) light brown sugar, packed
- 1 ½ cups plus 2 to 3 tablespoons (190 to 210 g) all-purpose flour
- ¼ teaspoon salt
- 1 cup (90 g) quick-cooking oatmeal
Dairy and Fat:
- ½ pound (227 g) cold unsalted butter, diced
Instructions
- Thoroughly wash and prepare fresh peaches by peeling and slicing them into uniform wedges, revealing their juicy golden flesh.
- Combine peach slices in a mixing bowl with vibrant orange zest, creating a fragrant base that enhances the natural sweetness of the fruit.
- Gradually incorporate granulated sugar, brown sugar, and all-purpose flour, gently coating the peach slices to help absorb excess liquid and create a thick, luscious filling.
- Delicately fold in ripe raspberries, allowing their deep crimson color to intermingle with the golden peaches, creating a visually stunning fruit mixture.
- If the fruit mixture appears overly liquid, sprinkle an additional tablespoon (15 milliliters) of flour to achieve the perfect consistency.
- Transfer the fruit medley into a generously buttered 9-inch by 13-inch (23 centimeters by 33 centimeters) baking dish, spreading it evenly to ensure consistent baking.
- Prepare the crumble topping by combining flour, granulated sugar, brown sugar, a pinch of salt, and rolled oats in a separate bowl.
- Cut cold butter into small cubes and work it into the dry ingredients using your fingertips until the mixture resembles coarse, pebble-like crumbs.
- Evenly distribute the crumble topping over the fruit, ensuring complete coverage for a crunchy, golden-brown finish.
- Position the baking dish in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) and bake for approximately 50-60 minutes.
- Remove from the oven when the topping turns a rich golden brown and the fruit filling bubbles energetically around the edges.
- Allow the crisp to cool for 15-20 minutes before serving, which helps the filling set and intensifies the flavors.
- Serve warm, optionally accompanied by a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Notes
- Ripe peaches bursting with summer sweetness guarantee an incredible dessert experience.
- Balancing sugar levels depends on the natural ripeness of your chosen fruit.
- Carefully spread crumble topping in a uniform layer to create a perfectly golden, crunchy texture.
- Chilling the dish before serving helps set the filling and intensifies the flavors.
- Serve warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 36 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg