Saved The Best For Crisp

While making the raspberry jam from the previous post with some of the mushier berries, I couldn’t wait to make this crisp from Ina Garten’s recipe with the perfect berries.  Alas, I opened up the fridge and no butter.  Each of Ina Garten’s and Paula Deen’s recipes begin with butter, so a trip to the store was needed before I could begin, but the outcome was well worth the wait.

You could make this vegan with Earth Balance sticks pretty easily.  I like to over bake the crisp just a little so it’s super crunchy.  It can be baked ahead of time and reheated but who in the world has the willpower to let a hot fruit crisp hangout for future consumption?  Not this girl.

For your immediate consumption, I give you a modified version of Ina’s Peach and Raspberry Crisp, modified for the raspberry lover.

  • 1 orange, zested
  • 1 1/4 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
  • 2 pints 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.

Combine in 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 this mixture into the baking dish and 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 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.

This slideshow requires JavaScript.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s