Summer Fruit Crisp

OK, another fruit dessert. It started out being a crostata. I made my pastry dough, put it in the fridge, cooked several other things, and by the time I got it out to roll the kitchen was 95 degrees and it just wasn't going to happen. So my Summer Fruit Crostata became a Summer Fruit Crisp. I think it was for the best really because the combination with Breyer's vanilla ice cream (the kind with the little vanilla bean specks) made everyone very happy.

Here is my recipe, I think, I threw it together pretty fast.

1 lb black plums
1 lb peaches
1/2 pint blueberries
zest and juice of one orange
1/4 cup sugar
1 tablespoon flour

For the Crust:
1 1/2 cups flour
1 cup oatmeal
3/4 cups sugar
3/4 cups brown sugar
1/2 teaspoon kosher salt
2 sticks cold unsalted butter, cut into cubes

Peel the peaches and cut into wedges along with the plums. Add in blueberries and toss with orange zest, juice, sugar, and flour. Pour into baking dish.

Combine flour, sugar, 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 fruit. Bake for 50 minutes to 1 hour, until the top is browned and crisp and the juices are bubbly.

Peach and Raspberry Crisp

My favorite fall dessert is Ina Garten's Apple Crisp.

My new favorite summer dessert: Ina Garten's Peach and Raspberry Crisp.

After the first bite I knew it was great. Then when my next bite included a raspberry it was more like love.

Peach and Raspberry Crisp

~Barefoot Contessa

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)

zest of one orange

1 1/4 cups granulated sugar

1 cup light brown sugar, packed

1 1/2 cups plus 2 to 3 tablespoons all-purpose flour

1/2 pint raspberries

1/4 teaspoon salt
1 cup quick-cooking oatmeal

1/2 pound cold unsalted butter, diced

Preheat 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.