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Sunday, July 5, 2015

Peachy Keen

I'm baaaaack. Yes. It's true.  I'm back and I'm blogging.

It's summer and  the living is easy.  The produce is delicious.  The fruit is as sweet as candy, and as a result I'm all about the fruit dessert.

I've got my CSA going again this summer, and last week's bounty included a couple of delectable peaches.  Sweet, juicy, and ripe -- and quick to spoil.  What better than a crisp to use up the last of the peaches before it's too late?

I knew you'd agree.
Crisp topping, peaches, and raspberries. What could be better?
This is one of my favorite Ina Garten summertime recipes.  It's easy and fairly quick -- if you don't count the whole skinning the peaches thing -- and guaranteed to be a real homer.  Scoop a little vanilla ice cream on top and you've got yourself a grand slam!

Recipe:  Peach Raspberry Crisp
Barefoot Contessa Cookbook, 1999


4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 orange, zested
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

Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.

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. 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.

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 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 preheated 350 degree F oven for 20 to 30 minutes, until warm.

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