I know, I have been lax in my posting lately. It's been hard to avoid, we have been doing a lot of gardening (picking and preserving), and still trying to enjoy the little bit of summer we have been getting here on and off. To add to that, I'm now in trimester three of the pregnancy and am suddenly really starting to feel gigantic and immobile! Okay, enough with the excuses. In light of the fact that I bought a whole pile of peaches from the farmer's market in a fit of craving, and a few of them were getting dangerously close to the end of their lifespan, I ran out back and picked some raspberries and threw together a lovely raspberry peach crisp last night (no it wasn't my supper.... fine, it totally was my supper! I was dining solo and it fit the bill).
I know Brooke posted a rhubarb ginger crumble not too long ago, but crisps and crumbles really are such a great easy way to enjoy summer fruit in all its glory. I love that it is the type of baking that allows me to proceed the same way I do when I cook (throw things in rather than measuring). I did start with a recipe that I found on Tastespotting (and split in half):
Raspberry Peach Crisp
for the fruit:
6 ripe peaches- not overly ripe -sliced
1 pint raspberries
1 -2 T flour -depending how juicy the peaches are
1/3 cup sugar
1/2 t cinnamon
for the crisp:
3/4 cup light brown sugar
1/2 cup butter
3/4 cup white sugar
1 cup flour
1 cup oatmeal (not instant - Court: I totally used Quick Oats)
Preheat oven to 350
Toss the fruit in a bowl with the flour and sugar- try not to break up the berries.. Put it in an ovenproof about 9 x 13 baking dish- or individual oven proof bowls
Mix butter, sugars, 1 t cinnamon until well combined. Add the flour and oatmeal. Crisp topping should be fairly dry, but when pinched together it should stick together. Spread topping over the fruit with a light hand- don’t pat down- it should look crumbly.
Bake for about 25-35 minutes until juices are bubbly and topping is crisp. Serve warm with ice cream.
I made mine in a small round baking dish (that I threw in the freezer after making for post baby entertaining), and then had two servings that I made in little single serve dishes to enjoy last night and tonight.
I love pairing peaches and raspberries because the tartness of the raspberries go so well with the sweetness of the peaches in my opinion. Oh yeah, the creaminess of the melty ice cream doesn't hurt either :-)