Best 2 Peach And Raspberry Crisp Recipes
Indulge in the delightful fusion of juicy peaches and vibrant raspberries with our guide to creating the perfect "Peach and Raspberry Crisp." This classic dessert combines the natural sweetness of summer fruits with a crispy golden oat topping. Whether you're a seasoned baker or a curious novice, our carefully curated selection of recipes will lead you to the most delectable peach and raspberry crisp that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
PEACH AND RASPBERRY CRISP
Steps:
- 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.
PEACH AND RASPBERRY CRISP
Categories Dessert
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Butter the inside of a 10x15x2 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 350 degree oven for 20 to 30 minutes, until warm.
Tips:
- Choose ripe, juicy peaches and raspberries. This will ensure your crisp is packed with flavor.
- Don't overfill your baking dish. The crisp will expand as it bakes, so leave some room at the top.
- Use a combination of different sugars. This will create a more complex flavor.
- Don't be afraid to experiment with different spices and extracts. A little bit of cinnamon, nutmeg, or vanilla extract can really enhance the flavor of your crisp.
- Serve your crisp warm with a scoop of vanilla ice cream or whipped cream. This is the perfect way to enjoy this classic summer dessert.
Conclusion:
Peach and raspberry crisp is a delicious and easy-to-make dessert that is perfect for summer. With its sweet, juicy peaches, tart raspberries, and crunchy oat topping, this crisp is sure to be a hit with everyone. So next time you're looking for a summer dessert, give peach and raspberry crisp a try. You won't be disappointed.
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