okay, okay, i know what you’re thinking. JEEZ! another we bite, and no other posts this week? actually, i’d be quite flattered if that’s what you were thinking. it would mean you noticed and you pay attention. so i’m going to go on thinking that’s what YOU’RE thinking…hmm?
this week marked the dawning of my twenty-something-ith year here on earth, and i was too busy celebrating, basking in gifts and revelry to be sitting at home blogging, ok? false. just busy, and yes a little celebrating. more on that later.
ah, fruit of the summer. an ice cold juicy watermelon and sweet peaches, little can beat it. this week our very own spectacular leslie shows us a tantalizing little cobbler, perfect for your contribution to a summer picnic. pick up some fruit at your local farmers market and get to baking!
It’s peach season! I love biting into a sun-ripened peach and having the juices drip down my arms and all over my face. Nothing like a real sticky, juicy mess. The delicateness of the tender fruit and the sweetness of the juice just can’t be beat! Fresh peaches are one of those fruits that I wish I could bottle up and have year round. I guess you could freeze them, but then you lose the experience of the juices dripping everywhere.
It was such a beautiful day today, perfect for an afternoon at the farmer’s market. I arrived early and it’s a good thing I did because it was bustling with locals grabbing all of the freshest peaches like it was the last time they would see them until next year. Luckily I got my hands on a dozen before the lady next to me almost swiped them out from under me! And then came the, oh crap, part…what do I do with a dozen peaches for 1 person? The next booth down I saw some perfectly ripe raspberries that would be great on my cereal…but would be even better with the peaches that I just walked away with.
Ah ha! I got it! What’s better than juicy peaches and sweet raspberries in their raw form? Nothing, really, but once they are baked into a crisp and topped with rich creamy vanilla bean ice cream, I think that tops the charts. It’s the velvetiness of the peach and raspberry juices mingling together in a sugary concoction with orange zest, and the crunchy oatmeal crumble on top that puts me on cloud nine. I could literally each the entire pan of this it’s so good!
Peach Raspberry Crisp
Yield: 10 servings
Prep time: 25min, Bake time: 1 hour
Adapted from: Food Network Ina Garten
4-5 lbs firm, ripe peaches (10-12 lagre peaches)
1 orange, zested
1 ¼ Cup granulated sugar
1 Cup light brown sugar, packed
1 ½ Cup plus 2-3Tbsp. all purpose flour
½ pint raspberries
¼ tsp. salt
1 Cup quick cooking oatmeal
½ lb. cold unsalted butter, diced
Preheat oven to 350ºF. Butter the inside of a 10x15x2 ½ in oval baking dish, or something similar.
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 orange zest, ¼ Cup granulated sugar, ½ Cup brown sugar, and 2 Tbsp. 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 1Tbsp. of flour.
In the bowl of an electric mixer, combine 1 ½ cups flour, 1 Cup granulated sugar, ½ Cup brown sugar, salt, oatmeal, and the cold diced butter. Use the paddle attachment on low speed. Mix until the butter is pea-sized and the mixture is crumbly.
Pour the peach and raspberries into the baking dish and gently smooth the top.
Sprinkle the crumb mixture 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 with vanilla ice cream. Store in refrigerator. Reheat in preheated 350ºF oven for 20-30min., until warm.