Our farmer's market still isn't quite in full-gear. But when it is, boy, it's awesome. It still needs a couple weeks. So, for now, we have a great selection of root vegetables, peaches and berries. This morning I picked up a couple baskets of blackberries and blueberries and made a crisp using Ina Garten's recipe in The Barefoot Contessa Cookbook.Now, this woman is a hero of mine. Once a budget analyst (yawn) for the White House, she quit it all and moved to East Hampton to open up a gourmet shop. She's never looked back and great success has followed her since. Writing this actually makes me really jealous...
Peach and Raspberry Crisp
(Ina says you can sub for any fresh fruit as I did with blackberries and blueberries. Just wash and add to mixture.)
4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 orange, zested
1 1/4 cups granulated sugarPreheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
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