Peach Raspberry Crisp
Here we are. Summer’s last hurrah.
I’m fully aware that we’re well into autumn these days. And to be honest, I’m one of those silly people who excitedly counts down the hours until the end of summer. Pumpkins! Scarves! Crunchy leaves! Oh, and highs in the low 70s, please. Thank you.
Summer ends every year, and I kiss it goodbye without a single regret.
Except one: No more fresh peaches. I won’t see plump, fresh, blushing peaches for another 10 months! It’s a mourning process I have to go through every year.
And so, with the last of the last of the summer peaches, I pay tribute to… well, to the last of the last of the summer peaches. May we have many good times in 2010.
I know, this is a terrible time to come out with a recipe like this, since the peach crop has practically disappeared, and pumpkin or apple recipes are all the rage now (which I love). But hey, if you have a hankering for peach crisp at a less-than-opportune time of year, don’t forget that frozen peaches can be a pretty decent substitute.
This recipe calls for Instant ClearJel, which is one the loves of my baking life. Instant thickening! No need to guess if you have too much or too little! No more runny pie filling! No weird aftertaste! Instant ClearJel to the rescue.
This fruit crisp pretty much knocked my socks off. Streusel topping in general tends to do that to me, but the peach and raspberry combination was out of this world. Add those together, plus a dollop of whipped cream, and you’ve got yourself one mighty tasty dessert.
Peach Raspberry Crisp
adapted from Bakers’ Banter
Ingredients for filling:
4 cups skinned and sliced peaches
1 cup raspberries, fresh or frozen
2-1/2 Tablespoons Instant ClearJel (or 1/3 c. flour)
1 cup sugar
1/4 teaspoon salt
2 Tablespoons lemon juice
1/2 teaspoon almond extract
Ingredients for topping:
3/4 cup brown sugar
3/4 cup all-purpose flour
1/2 cup rolled oats
1/2 cup chopped pecans or walnuts
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, room temperature
Directions:
Preheat oven to 350 degrees. Grease a 9×9″ baking dish. Whisk the ClearJel (or flour) with the sugar and salt. Toss the dry mixture with the peaches, lemon juice, and almond extract, and spoon into the prepared pan. Sprinkle the berries evenly on top.
In a medium mixing bowl, combine the brown sugar, flour, oats, nuts, and spices. Mix in the soft butter just until incorporated. Don’t overmix. Sprinkle the topping evenly over the fruit mixture, shaking the pan gently to distribute it evenly.
Bake the crisp for 40-50 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven. Cool on a wire rack for 20-30 minutes before serving.
