We've got a bit of a tradition going with our good family friends. It starts by getting up at the crack of dawn, driving way out to cow country and picking peaches at Schnepf Farms. We take a hayride out to the orchards and then head back for a peach pancake breakfast. This year they also had pulled pork sandwiches with amazing peach BBQ sauce and the best coleslaw I've had in a long time. By the time you leave you're dirty, dusty, tired, stuffed and carrying a huge box (or two) of plump peaches. It's worth it!
We typically eat our peaches over the course of the week either plain or atop vanilla bean ice cream. This year I decided to make my favorite peach crisp from the Barefoot Contessa. This recipe calls for raspberries as well and they really do add so much color and flavor. Plus, I'm sure you'll agree, Ina Garten rocks.
I omit the orange zest on this and add a little more oats and raspberries than called for. Be sure to use firm peaches (worked well for me since this year the peaches needed one more week on the tree IMO). Also make sure you don't overcook. That results in a mushy mess inside and burnt crisp outside. Oh and don't skip the step where you boil the peaches. It really helps take the skin off quickly and easily.
This is a super easy recipe so have your little helpers grab a stool and do some measuring, pouring and mixing. Hello, summer!
Here's what you will need:
4-5 pounds firm, ripe peaches (about 10-12)
1 orange, zested (I omit this - too strong for my liking)
1 1/4 c granulated sugar
1 c light brown sugar, packed
1 1/2 c plus 2-3 tablespoons all-purpose flour
1/2 pint raspberries (I like to add a bit more)
1/4 tsp salt
1 c quick-cooking oats (I add maybe a 1/4 c more)
1/2 pound cold, unsalted butter, diced
Preheat the oven to 350 degrees. Butter the inside of a big baking dish.
Immerse the peaches in boiling water for 30 seconds, then place them in cold water (I usually just run under cold water while I start peeling). Peel the peaches and slice them into thick wedges (this is key - if they are too thin they will turn to mush). Place them in a large bowl and add the orange zest (I omit), 1/4 c granulated sugar, 1/2 c brown sugar and 2 tablespoons flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is alot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
Combine 1 1/2 c flour, 1 c granulated sugar, 1/2 c brown sugar, salt, oatmeal and cold, diced butter inthe bowl of an electric mixer fitted with a paddle attachment. Mix on low until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries (I always find I have way too much leftover). Bake for 1 hour until the top is browned and crisp and the juices are bubbly.
Here's what you get:
Serve immediately or store in the refrigerator and reheat in a preheated 350 degree oven for 20-30 minutes until warm. I like to serve this with vanilla bean ice cream or plain Greek yogurt - if you're going the healthy route. Keep in mind this recipe calls for 1/2 pound of butter, so why worry about the ice cream at that point?