Tuesday, July 26, 2011

peachy keen.

over the 4th of july holiday, i volunteered to make a dessert and, not surprisingly, my mom happily said yes.  i am in love with fruit cobblers and fruit crisps but had never attempted one myself, so i thought i'd give it a try!


 ingredients

8 to 10 large ripe peaches
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1 pint raspberries
1 pint blueberries
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

1.  preheat oven to 350 degrees and butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.

2.  immerse the peaches in boiling water for 30 seconds, then place them in cold water.
peel the peaches, slice them into thin wedges, and place them into a large bowl.



3.  add 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. toss well.



4.  gently mix in the raspberries and blueberries.  allow the mixture to sit for 5 minutes.
if there is a lot of liquid, add 1 more tablespoon of flour.



5.  pour the fruit mixture into the baking dish and gently smooth the top.


6.  combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, nutmeg, cinnamon,
and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment  
(i don't have anything "fancy" like this, i just cut in the butter!)


7.  mix on low speed until the butter is pea-sized and the mixture is crumbly  
(mine didn't crumble as well as i wanted - but once it had been baking for awhile i was able
to stir the top gently and create pea-sized crumbles on top!).

8.  sprinkle evenly on top of the peaches and raspberries. 


9.  bake for 1 hour, until the top is browned and crisp and the juices are bubbly.  serve immediately (preferably a la mode!),
or store in the refrigerator and reheat in a preheated 350 degree oven for 20 to 30 minutes, until warm.  


10.  enjoy!


my modifications: i added the cinnamon + nutmeg to the crumble because i love those spices. the original recipe (found here) called for more peaches, so i decreased that number slightly to accommodate an increase in raspberries and the addition of blueberries.  i eliminated orange zest from the fruit mixture because my mom tells me ina garten adds zest too often and it can be overpowering (and i trust my mama's judgment on all things baking!).  hope you enjoy as much as we did!

xo. di.

*images by me


8 comments:

  1. Not only does it probably taste insanely delicious, it looks so pretty too! Thanks for sharing your recipe.

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  2. This looks amazing! I love making apple crisp in the fall and always create extra topping since I love it so much! ~Val

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  3. great photos, D, and since there are no strawberries to be seen, it looks delicious...might even have to try it:)

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  4. omg jsut the fruit sitting in that buttery sugary goodness would be enough to test my willpower. i would eat it just like that! haha! this looks absolutely de-li-cious!

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  5. omg that looks SOOO tasty! i love fruit crumbles :) xoxo jillian:: cornflake dreams

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  6. holy crap that looks sooo good. i should hire you to make sweet favors for the wedding ;)

    xo

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  7. Looks delicious Diane! I love summer cobblers & crisps - you can't beat all the fresh berries in season right now.

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  8. thanks for the lovely comments, everyone!

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thanks so much for the note! i love reading your comments. xo. di.

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