Tuesday, June 9, 2009

Peach-Raspberry Crisp

Yum! I love fruit crisps. Especially topped with ice cream. This ended up being my reward for finishing the half-marathon, and it was a good one at that. This crisp is actually a combination of two recipes. The filling from a pie recipe that I was previously thinking of attempting, and the topping from an apple crisp that I have previously made.

The filling part of this recipe is a bit more complicated than other recipes that I have seen. However, it sounded good, so I'd thought we'd give it a shot. I used a bag of frozen peaches and a pint of fresh raspberries in the crisp. Because of the frozen peaches, I ended up with a LOT more liquid after letting the fruit drain and had to boil the mixture longer to form anything resembling a syrup. I think it would work much better had I started with fresh, but we still got through it okay =-) ENJOY!

Peach-Raspberry Crisp
6 c. sliced peeled peaches (6-8 medium, ripe)
1 c. fresh or frozen raspberries
2/3 c. sugar
1 Tbsp. lemon juice
3 Tbsp. cornstarch
1/2 tsp. cinnamon
2 c. oats
1/2 c. butter, melted
1/2 c. brown sugar
1/2 c. white sugar
1 tsp. vanilla
1/2 tsp. cinnamon
Combine peaches, raspberries, sugar, and lemon juice in a large bowl; toss well to coat. Let stand for 5 minutes. Transfer the fruit mixture to a colander set over a medium bowl and let drain for 30 minutes. Pour the collected juice into a small saucepan. Return the fruit to a large bowl. Bring the juice to a boil over high heat and cook, gently swirling the pain, until reduced, syrupy and slightly darkened in color, 3-4 minutes. Add the syrup to the fruit along with cornstarch; gently toss until the cornstarch is completely dissolved. Spread in the bottom of a 9x13 pan.
Mix oats, brown sugar, white sugar, and cinnamon. Mix in vanilla. Melt butter and mix thoroughly. Spread on top of fruit mixture. Bake at 350 degrees for 45-60 minutes or until oat mixture begins to brown. Serve warm with ice cream.

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