Ina Garten Peach And Raspberry Crisp

Ina Garten peach and raspberry crisp, an easy summer dessert, grew from her love of making crisps with seasonal fruit. She tosses the peaches with orange zest and brown sugar, then tops them with a crunchy oatmeal crumble for a dinner party of 10.

Cold butter makes the topping crisp, so keep it in the fridge until you mix it with the oats and flour. If the peaches release too much juice, add one more tablespoon of flour so the filling sets.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Peach And Raspberry Crisp

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

535

kcal

Thick peach wedges tossed with fresh raspberries and orange zest, baked beneath a crumbly brown sugar oatmeal topping until the fruit turns bubbly and the crust snaps.

Ingredients

• 4 to 5 pounds firm, ripe peaches (10 to 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 to 3 tablespoons all-purpose flour
  

• 1/2 pint raspberries
  

• 1/4 teaspoon salt
  

• 1 cup quick-cooking oatmeal
  

• 1/2 pound cold unsalted butter, diced

Directions

• Preheat and prepare: Preheat the oven to 350 degrees. Butter the inside of a 10 x 15 x 2 1/2-inch oval baking dish.
• Blanch and slice the peaches: 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 orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries.
• Rest the filling: 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.
• Make the crumble topping: Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced 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. Sprinkle evenly on top of the peaches and raspberries.
• Bake: 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.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid Artisan 5-quart stand mixer, Microplane zester grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen peaches instead of fresh?

Frozen peaches work fine in a pinch, but thaw them completely and drain off the extra liquid first. Fresh peaches have better texture and hold their shape during baking. If you use frozen, expect the filling to be a bit juicier, so add that extra tablespoon of flour.

How do I store leftover peach and raspberry crisp?

Cover the baking dish tightly with foil and keep it in the fridge for up to 3 days. Reheat portions in a 350 degree oven for 20 to 30 minutes until warm. The microwave works in a rush, but the topping loses its crunch that way.

Can I make this crisp ahead of time?

You can prep the fruit filling and the crumble topping separately the day before. Keep them in separate containers in the fridge, then layer and bake when ready. Assembling too far ahead lets the topping absorb moisture and go soft before it hits the oven.

Do I need a stand mixer for the crumble topping?

A stand mixer makes quick work of cutting the butter into the dry ingredients. You can also use a pastry cutter or your fingers to pinch the cold butter into the flour mixture until pea-sized. The goal is the same either way: cold, crumbly pieces that melt and crisp in the oven.

Why did my crisp topping come out soggy instead of crunchy?

The most common reason is warm butter. If the butter softens before baking, the topping melts into the fruit instead of crisping up. Cut it into small dice straight from the fridge, mix fast, and get the dish into the oven right away.