We made this crisp twice in the last week. I almost never cook the same thing twice in one week, for reasons that are unclear to me, so this is saying something. It’s quite amazing with fresh local peaches.
I used the Apple Krisp recipe in the original Moosewood Cookbook, but I changed almost everything at least some. For some reason I have this problem where all the crisp recipes in my cookbooks call for pan sizes that I don’t own (either a rectangular 8-by-something pan or, in this case, a “large, oblong pan”). And yes, crisps are flexible, but the topping is my favorite part and I’m never sure how much will make a good thick layer for whatever size pan I actually have. So now I have actually written things down! Hooray. If you also lack these size pans (or even if you don’t): enjoy.
Peach raspberry crisp
Makes one 9×13 pan
6 large fresh peaches
1 cup raspberries, fresh or frozen
1/2 cup brown sugar
zest of 1 lemon
1/4 cup flour
1 1/2 sticks of butter
3/4 cup brown sugar
3 cups rolled oats
1 cup flour
1/4 tsp plus a pinch of kosher salt
1. Preheat the oven to 375 degrees.
2. To peel the peaches, bring a large pot of water to boil. Fill a large bowl with cold water. Slip the peaches into the boiling water for 30-60 seconds, then transfer to the cold water. When cool, cut an “X” into the pointy end of the peach and slip the skin off.
3. Pit the peaches and cut into slices. In a 9×13 pan (supposedly this should be buttered, but I forgot and it was fine), mix them with the other filling ingredients.
4. Melt the butter. Stir the sugar into the melted butter. Add oats, flour, and salt and mix thoroughly. Using your hands, sprinkle/crumble the topping over the fruit in the pan.
5. Bake 40 minutes, uncovered, at 375 degrees. Cover with foil if it browns before the cooking time is up.