Wednesday, June 30, 2010
peach and blackberry crisp
The original recipe for this included raspberries, but blackberries were on sale and I was short a peach. So, I doubled the amount of blackberries and a complete success it turned out to be- the purple streaked berries mingled with the soft honey muskiness of the peaches. This of course is to say nothing of the buttery heaven crisp topping.
Please please try this. It makes enough to feed a crowd but less people also just means more leftovers.
This recipe from The Barefoot Contessa.
Peach and Blackberry Crisp
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 pint blackberries (here the recipe originally called for 1/2 pint raspberries)
1/4 teaspoon salt
1 cup quick cooking oatmeal
1/2 pound cold unsalted butter, diced
1) Preheat the oven to 350 degrees. Butter the inside of a 10x15x2 1/2 inch oval baking dish
2) 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 in to 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.
3) 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.
4) Sprinkle the crisp mixture evenly on top of the peaches and raspberries (or blackberries). 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.