Wednesday, July 11, 2012
Peach Raspberry Crisp
Somewhere in my mother's house, hidden in a box under some dust, unfit for internet publication, is a picture of my sister and I dressed up in our bedding, acting the part of Arabian princesses. We were told to strip our beds and bring the sheets out to my mom to wash. When she yelled at us 30 minutes later to hurry our butts up, that is what she found. Luckily she thought it was cute, her idiot daughters, and grabbed the camera to save the moment forever.
My sister and I have a history of being idiotic and silly together. It shouldn't really come as much of a surprise that when asked to take pictures of me cooking this fabulous peach raspberry crisp, she said yes and soon adopted the personae of a Russian photographer, accent and everything. Why Russian? Because that's what came out. And did I play along? I crumbled that crisp with as much passion and flying flour I could muster, much to the chagrin of my time-crunched mother who was trying to get a family meal on the table. It ended in laughs, a minimal amount of flour and oats on the floor, hilarious pictures (unfit for internet publication, of course) and one damn good peach raspberry crisp.
Love to my Russian photographer sister, saintly mother and fresh peaches and raspberries!
Peach Raspberry Crisp
This was inspired from Martha Stewart's new cookbook, Martha's American Food. My mom pulled it from some magazine. It started as a blueberry crisp, but mom had raspberries in the fridge and the peaches at the store were delicious and cheap. A few more subs and this came out. I couldn't be happier. I think several fruits could be subbed in (just end up with 6 cups of fruit), as well as different nuts. The original recipe called for regular sugar, but I switched to brown because I thought it would go better. This was delicious. This is a keeper!
3 c. peaches, pitted and sliced
3 c. raspberries
1/2 c. brown sugar
1 Tbsp. cornstarch
Juice from half of a lemon
1/4 tsp. kosher salt
6 Tbsp. unsalted butter
1/3 c. brown sugar
3/4 c. flour
1/2 c. old-fashioned oats
1/2 c. chopped walnuts
1/2 tsp. baking powder
1/2 tsp. kosher salt
Preheat oven to 375 degrees.
Mix together peaches, raspberries and remaining filling ingredients. Pour into an 8 x 8 baking dish. Squeeze lemon over top.
In large bowl, cream butter and brown sugar. Add remaining crisp ingredients (mixed in a small dish before hand would be best) and incorporate into butter/sugar mixture with your hands. Pinch and squeeze crisp to get a crumble clump like effect. Sprinkle crisp evenly over fruit filling and do not pack down.
Bake crisp at 375 for 50-60 minutes (mine was closest to 50, but we used a glass dish). Crisp should be golden brown on top and juices from filling should be bubbling. When done baking, let cool on wire rack before servings.