Peach and Raspberry Crisp

I just made this dessert with some fresh Ruston Peaches. Yummy!  It's another Barefoot Contessa recipe. I think I could become this lady's sous chef.

Ingredients:

• 10 ripe peaches
• ½ pint of raspberries
• 1 lemon, zested
• 1 ¼ C. granulated sugar
• 1 C. light brown sugar
• 1 ½ C. all-purpose flour plus 2 T.
• 1 C. quick-cooking oatmeal
• ¼ t. salt
• 2 sticks of butter, cold, cut into cubes

Directions:

1. Preheat oven to 350 degrees
2. Butter a 13 x 9 x 2 Pyrex baking dish
3. Boil water in a large pot, place a few peaches at a time in the boiling water for 30 seconds
4. Remove the peaches and place them in a bowl with ice water
5. NOW, the peaches will peel easy
6. Peel the peaches and cut into thick chunks, and place in a large bowl
7. Add the lemon zest, ¼ C. granulated sugar, ½ C. brown sugar, and 2 T. flour
8. Toss well, then gently mix the raspberries in
9. Let the fruit sit while making the crumb topping
10. Combine the flour, oatmeal, 1 C. granulated sugar, ½ C. brown sugar, salt, and butter in the bowl of an electric mixer fitted with a paddle attachment
11. Mix on low speed until the butter is pea-sized and the mixture is crumbly
12. Pour the fruit into the  baking dish
13. Sprinkle the topping evenly over the fruit
14. Bake for 45 minutes to 1 hour or until the top is brown and the juices are bubbly
15. Let the dessert rest for 15 minutes before serving

Tips and Tricks:

• This is excellent with vanilla ice cream.
• I don’t have Kitchen-aid mixer, that’s what this recipe is calling for to make this crumb topping.  I used my traditional hand mixer and it worked OK.
• You can make this the day before, put it in the refrigerator overnight and just bake it again for about 20 minutes when you are ready to serve it.