Ina Garten Peach and Apple Crisp
- 3- 16 oz. bags of frozen peaches (no syrup)
- Zest of 1 orange
- 1 1/4 c. granulated sugar
- 1 c light brown sugar, packed
- 1 1/2 c. plus 2 tablespoons all-purpose flour
- 1/2 pint raspberries
- 1/4 tsp. salt
- 1 c. quick-cooking oatmeal
- 1/2 pound cold unsalted butter, diced
Pre-heat oven to 350 degrees. Butter the inside of a 10 x 15x 2 ½” oval baking dish.
Place peaches in large bowl. Add orange zest, ¼ cup granulated sugar, ½ cup brown sugar and 2 tbsp. flour. Toss well. Gently mix in the raspberries and allow mixture to sit for 5 minutes. Pour the mixture into the baking dish and gently smooth the top.
Combine 1 ½ cups flour, 1 cup granulated sugar, ½ 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 peaches and raspberries. Bake for 1 hour, until top is browned and crisp and the juices are bubbly. Serve immediately, or store in refrigerator and re-heat in 350 degree oven for 20-30 minutes, until warm.