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.
- 4 -5 lbs firm ripe peaches (10 to 12 large peaches)
- 1 orange, zest of
- 1 1⁄4 cups granulated sugar (divided use)
- 1 cup light brown sugar, packed (divided use)
- 1 1⁄2 cups all-purpose flour, plus
- 2 -3 tablespoons all-purpose flour (divided use)
- 1⁄2 pint raspberries
- 1⁄4 teaspoon salt
- 1 cup quick-cooking oatmeal
- 1⁄2 lb cold unsalted butter, diced
- Preheat oven to 350 degrees. Butter the inside of a 10-by-15-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 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.
- 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.
Excellent! Made exactly as the recipe instructs. Definitely will make again!
Very, very good!
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.