The Barefoot Contessa Peach and Raspberry Crisp - Cobbler

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Butter the inside of a 10-by-15-inch oval baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Most Helpful

Excellent! Made exactly as the recipe instructs. Definitely will make again!

anne.graves July 21, 2010

This is a wonderful recipe! (most of Ina's are LOL) I think the orange zest adds just the right touch. Also, I think it is important to only use unsalted butter. My entire family LOVED this. Thanks for posting, BecR.

Scoutie September 27, 2009