Twin Springs Fruit Farm

The Barefoot Contessa Peach and Raspberry Crisp

The Barefoot Contessa Peach and Raspberry Crisp
  • 4 to 5 lbs firm ripe TSFF yellow freestone peaches (10 to 12 large peaches)
  • 1 orange, zest of
  • 1¼ cups granulated sugar (divided use)
  • 1 cup light brown sugar, packed (divided use)
  • 1½ cups all-purpose flour, plus
  • 2 to 3 Tbs all-purpose flour (divided use)
  • ½ pint TSFF black or red raspberries
  • ¼ tsp salt
  • 1 cup quick-cooking oatmeal
  • ½ lb. cold unsalted butter, diced
  1. Preheat oven to 350 degrees. Butter the inside of a 10-by-15-inch oval baking dish, or comparable.
  2. 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.
  3. Add the orange zest, ¼ cup granulated sugar, ½ cup brown 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 the top.
  4. Combine 1½ cups flour, 1 cup granulated sugar, ½ cup brown sugar, salt, oatmeal and the cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. (Note: May mix by hand or with a pastry blender.) Sprinkle the topping evenly over the peaches and raspberries.
  5. Bake the crisp 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.