Peach-Raspberry Crisp

Name: Peach-Raspberry Crisp
Prep time: 35 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 1 lemon; 1 c. all-purpose flour; 1 tsp. baking powder; 3 tbsp. Demerara or brown sugar; 1/2 c. granulated sugar; 3 tbsp. granulated sugar; 10 tbsp. unsalted butter; 6 ripe peaches; 1 pt. raspberries; 1/4 c. cornstarch; tsp. salt; Whipped cream or ice cream

By Bobby FlayPublished: May 26, 2012

Yields:

Prep Time:

35 mins

Total Time:

1 hr 35 mins

Cal/Serv:

365

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Peaches and raspberries harmonize perfectly in this summer crisp.

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Ingredients

1 lemon
1 cups all-purpose flour
1 tsp. baking powder
3 Tbsp. Demerara or brown sugar
1/2 cup granulated sugar
3 Tbsp. granulated sugar
10 Tbsp. unsalted butter
6 ripe peaches
1 pt. raspberries
1/4 cup cornstarch
tsp. salt
Whipped cream or ice cream

Directions

1. Step 1From lemon, grate 1 tablespoon peel; squeeze 3 tablespoons juice. In large bowl, combine flour, baking powder, Demerara sugar, 3 tablespoons granulated sugar, and lemon peel; blend in butter until small and large clumps form. Refrigerate 15 minutes.
2. Step 2Preheat oven to 375 degrees F.
3. Step 3Cut peaches into 1/4-inch-thick slices. In bowl, toss peaches, berries, cornstarch, salt, lemon juice, and 1/2 cup granulated sugar. Let stand 15 minutes.
4. Step 4In 2-quart ceramic baking dish, spread fruit. Top with crumbs. Bake 40 to 50 minutes or until filling is bubbling. Cool 30 minutes. Serve with whipped cream or ice cream.