Food & Drink Magazine

Wednesdays Unplugged - Peach and Raspberry Crisp

By Homesmsp @HomesMSP

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!


"Everyone needs to have access to both grandparents and grandchildren in order to be a full human being." ~ Margaret Mead


We feel so blessed to be able to gather with our children and grandchildren each week. It is good to connect the dots between generations, growing together and learning from each other... not to mention the wonderful cuddles and squeezes!


Peaches have long been one of my favorite fruits, and the first ones of summer to arrive from Georgia are among the best. When I found a fresh bag of peaches at my favorite 'Sweet Corn and More' stand I knew it was time for a peach crisp. This recipe came from's Barefoot Contessa.


  • Peach-rasp-crisp
    4-5 pounds firm, ripe peaches (10-12 large peaches)
  • 1 orange, zested
  • 1 1/4 cups sugar
  • 1 cup light brown sugar
  • 1 1/2 cups plus 2-3 tablespoons flour
  • 1/2 pint raspberries
  • 1/4 teaspoon salt
  • 1 cup quick-cooking oatmeal
  • 1/2 pound cold unsalted butter, diced

Preheat oven to 350 degrees F. Butter the inside of a 10x 15 x 2 1/2 inch oval baking dish.

Immerse peaches in boiling water for 30 seconds, then place them in cold water. Slip the skins off the peaches, then slice into thick wedges and place them in a large bowl. Add the orange zest, 1/4 cup sugar, 1/2 cup brown sugar and 2 tablespoons 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 peach mixtures into the baking dish and gently smooth the top.

Combine 1 1/2 cups flour, 1 cup sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter. Mix with pastry blender or with the paddle attachment of electric mixer until butter is pea-sized and mixture is crumbly. Sprinkle evenly on top of peaches and raspberries.

Bake for 1 hour, until the top is browned and crisp and juices are bubbly. Serve warm with vanilla ice cream.

Sharlene Hensrud, RE/MAX Results - Email -

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