I have ruined lovely ingredients on bunk crisps and cobblers. Not enough topping, too much biscuity dough, too sweet, just bunk. Most of the time we were able to spoon out the berries and still eat them over ice cream. Not a bad solution, but not a crisp. Enter dearest family friend, Jeannette, with a perfect, easy, adaptable crisp. I'm never turning back!
My brother is in town and together we picked enough raspberries for 2 batches of jam, 2 crisps, 1 breakfast feast and a ton of snacking. I love summertime... wandering down dusty rows picking fruit in hot sun is wonderful!
Peach Raspberry Crisp - from the lovely Jeannette
Preheat the oven to 425.
For the Filling
3 cups raspberries
2 cups sliced peaches
1/4 cup sugar
1/4 cup flour
For the Topping
1 cup flour
1 cup oatmeal
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup melted butter
For the filling, toss fruit together. In a separate bowl, mix sugar and flour together and toss with the fruit. Scrape into a shallow baking dish - I used a ceramic pie plate.
For the topping, mix together flour, oatmeal, sugar, cinnamon and salt. Stir in melted butter until well combined and scrape crumbles over the fruit.
Bake at 425 for 15 minutes, reduce oven temperature to 350 and bake for 30 minutes.
A few things about this crisp...
I used 5 cups of fruit, but you can use more! The topping is pretty thick over 5 cups and I used a shallow dish. I've used a deeper dish and more fruit with great results.
This recipe doubles really well for big, giant crisps.
I used fresh fruit this time, but frozen works really well too - no need to defrost. Just increase the second cooking time to 35 minutes.
Raspberries cooked alone are a little tart - peaches, blackberries or apples make great combos.
You can add chopped nuts to the topping if that's your thing.
Happy summertime eating!
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