PEACH-RASPBERRY CRISP
This peach-raspberry crisp is a wonderful summer dessert that everyone raves about! Serve with a scoop of vanilla bean ice cream.
Provided by Chef Austin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h10m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish.
- Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches, cut each into 8 wedges, and place in a large mixing bowl.
- Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.
- Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.
- Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
- Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
- Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 54.9 g, Cholesterol 49.8 mg, Fat 19.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 12 g, Sodium 69.3 mg, Sugar 37.1 g
QUICK PEACH-RASPBERRY CRISP
Enjoy a piece of this Quick Peach-Raspberry Crisp for dessert this evening. Top this Quick Peach-Raspberry Crisp with fluffy COOL WHIP and serve it warm for a delectable treat on a cool, crisp fall night.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Microwave butter in microwaveable 2-qt. casserole on HIGH 45 sec. to 1 min. or until melted.
- Add flour, coconut and 1/4 cup sugar; mix well. Microwave 3 min., stirring after each minute. Microwave an additional 1 to 2 min. or until streusel is crisp and golden brown, stirring every 30 sec. Spread into single layer on large plate; cool.
- Meanwhile, combine fruit in same microwaveable dish. Add dry pudding mix and remaining sugar; mix lightly. Microwave 8 to 10 min. or until hot and bubbly; stir. Cool slightly.
- Sprinkle streusel over fruit mixture. Serve topped with COOL WHIP.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
THE BAREFOOT CONTESSA PEACH AND RASPBERRY CRISP - COBBLER
Delicious! I like to make this tasty crisp-cobbler when the peaches are at their prime, around July or August in our garden! From The Barefoot Contessa.
Provided by BecR2400
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter the inside of a 10-by-15-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 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. (Note: May mix by hand or with a pastry blender.) Sprinkle the topping evenly over the peaches and raspberries.
- Bake the crisp 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.
Nutrition Facts : Calories 532.4, Fat 19.7, SaturatedFat 11.8, Cholesterol 48.8, Sodium 70.1, Carbohydrate 88, Fiber 5.4, Sugar 63.5, Protein 5.5
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