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.