Whip It Up II: Week Two

July 11, 2009

Whip It Up II: Week Two

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Here's how we started Whip It Up Week Two: we went and picked fresh peaches and raspberries at the local orchard, Impossible Acres.

This is some serious baking, people. It's like I'm living in a little house on the prairie.

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The recipe that resulted from the two boxes of peaches and berries, Raspberry Peach Crisp, was incredibly simple, except for the peeling of the sticky, ripe peaches part. But, even that was sort of fun.

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The five of us--Will's family is visiting--all agree that the dessert is fresh and delicious, summery and, according to Will's mom, Scrumdiddlyumptious. Ten thumbs up.

The recipe is after the jump.

4-5 medium peaches, peeled, pitted and sliced (about 4 cups)
6 ounce container of raspberries
1 tablespoon granulated sugar
1/2 cup plus 1 tablespoon dark brown sugar
1 cup plus 1-2 tablespoons all purpose flour
1/4 teaspoon salt
1/2 cup rolled oats
1/4 teaspoon cinnamon
sprinkle of nutmeg
1/2 cup cold unsalted butter, cut into pieces
French vanilla ice cream

Preheat oven to 350 degrees.

In a bowl mix sliced peaches, raspberries, granulated sugar, 1 tablespoon dark brown sugar and 1 tablespoon of flour. If peaches are really juicy add another tablespoon of flour, this will help keep the dessert from getting soupy. Pour mixture into a 13 x 9 inch baking dish.

In another bowl combine remaining brown sugar, remaining flour, salt, oats, cinnamon and nutmeg. Using a pastry cutter, cut butter pieces into the dry mixture until it becomes crumbly. (Note: Be patient this make take a little while but trust me it will get crumbly.)

Sprinkle crumb topping over the top of fruit mixture.

Bake for 35-40 minutes or until the crumb topping starts to turn golden. The fruit may bubble slightly through the topping.

Allow to cool for several minutes. Serve with french vanilla ice cream on top.

July 11, 2009 in Le Café De Janet, Whip It Up | Permalink