Vicki's Peach & Raspberry Crisp
The Ingredients
- 10-12 large peaches (4-5lb)
- Zest of one orange
- 1 ¼ C granulated sugar
- 1 C light brown sugar, packed
- 1 ½ C plus 2-3 tbsp all purpose flour
- ½ pint raspberries or blueberries
- ¼ tsp salt
- 1 C quick cooking oatmeal
- ½ lb cold unsalted butter, diced
The Directions
Preheat oven to 350. Butter the inside of a 10x15x2 ½ inch oval baking dish. Immerse the peaches in boiling water for 30 seconds, then put them in cold water. Peel the peaches and slice them into thick wedges and put them in a large bowl. Add orange zest, ¼ C granulated sugar, ½ C brown sugar, and 2 tbsp of flour. Toss well. Gently mix in the berries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add one more tbsp of flour. Pour the mixture into the baking dish and gently smooth the top.
Combine 1 ½ C of flour, 1 C granulated sugar, ½ C brown sugar, salt, oatmeal, and cold diced butter in a bowl. Mix on low speed with an electric mixer until the butter is pea sized and the mixture is crumbly. Sprinkle evenly over the top of the peaches and berries. Bake for one hour until the top is brown and crisp and the juices bubbly. Serve warm from the oven with vanilla ice cream.
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