Peach Raspberry Crisp

When I visit friends or have company over, I always try to have a fast tasty treat ready to go. Sometimes it’s a last minute drop in by someone that just happened to be in the area or even someone you were expecting. This Peach Raspberry Crisp is something you can make ahead of time and put it in the freezer to pop into the oven when people just stop by or something you can have prepared for a fast week night dessert. Any time is a good time for a Fruit Crisp.

The first thing I do is chop up the peaches. They don’t have to be uniform. It’s homemade, lets make it look that way! Then I take the zest of one orange and mix it into the peaches. I used about 5 cups chopped peaches.

I then took about 2 cups of red raspberries and tossed them into the mix. Then I take 2 Tablespoons of corn starch and gently fold it into the fruit.

I love these throw away foil pans. You can bake and take the crisp and not have to worry about dishes or you can freeze the crisp in these pans and not have to worry about glass breaking in the oven. They are so handy! I lightly grease the pans and then put the fruit mixture right in.

Now for the “Crisp” part. I take 1 Cup of Oats, 3/4 Cup of Flour, 1/3 Cup of Brown Sugar, 1/2 Cup of Spiced Pecans (You can use regular pecans or walnuts…but I had these so I thought I would use them.), 1/2 Teaspoon Salt and 1 Stick of Butter. Mix it all up and really get your hands in there and work that butter in. You want the mixture to be pretty course and crumbly.

Next ya take the crumbly topping and put it right over the fruit. This is the point where you would take the crisp and really wrap it well in foil and then with plastic cling wrap to freeze for a later time.

You bake the crisp at 350 degrees for about 30 minutes. If you chose to bake one that is frozen, I would defrost first, if there is time. If not, bake at 350 degrees for an hour, or until heated all the way through. I, personally, LOVE this dish topped with some vanilla bean ice cream!

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Peach Raspberry Crisp

5 Cups Peaches, chopped

2 Cups Raspberries

2 Tablespoons Corn Starch

Zest of One Orange

¼ Teaspoon Salt

 

Topping:

1 Cup Oats

¾ Cup Flour

1/3 Cup Brown Sugar

½ C Chopped Nuts

½ Teaspoon Salt

1 Stick of Butter