Peach And Raspberry Crisp
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
58
Spice
42
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish
4
Immerse the peaches in boiling water for 30 seconds, then place them in cold water
5
Peel the peaches and slice them into thick wedges and place them into a large bowl
6
Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour
7
Toss well
8
Gently mix in the raspberries
9
Allow the mixture to sit for 5 minutes
10
If there is a lot of liquid, add 1 more tablespoon of flour
11
Pour the peaches into the baking dish and gently smooth the top
12
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
13
Mix on low speed until the butter is pea-sized and the mixture is crumbly
14
Sprinkle evenly on top of the peaches and raspberries
15
Bake for 1 hour, until the top is browned and crisp and the juices are bubbly
16
Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm