Excerpts

Peach-Raspberry Crisp Serves 8 Topping 1 cup all-purpose flour 1 cup firmly packed light brown sugar ½ teaspoon coarse salt ¼ teaspoon ground cinnamon ½ cup (1 stick) cold unsalted butter, cut into ¼-inch cubes ½ cup old-fashioned rolled oats (not instant) 2 pounds fresh peaches, halved, pitted, and sliced into ½-inch-thick wedges 2 (6-ounce) baskets raspberries 1⁄3 to ½ cup sugar 3 tablespoons cornstarch 2 teaspoons freshly squeezed lemon juice (from 1 lemon) 1 teaspoon coarse salt 1. Set the oven rack in the lower third of the oven. Preheat the oven to 375°F. Set a 12 by 9-inch or 14 by 10-inch oval baking dish on a baking sheet lined with parchment paper or a nonstick silicone baking mat. 2. To make the topping: In a medium bowl, use a fork to stir together the flour, brown sugar, salt, and cinnamon. Add the butter and, using your fingertips, quickly work it into the dry ingredients until pea-size crumbs form. Add the oats and toss gently. Set aside in the refrigerator. 3. In a medium bowl, toss together the peaches, raspberries, sugar, cornstarch, lemon juice, and salt. Transfer to the gratin dish. Sprinkle the topping mixture evenly over the top. 4. Bake, rotating the baking sheet about two-thirds of the way through the baking time, until the juices bubble up and the topping is golden brown and very crisp, 45 to 50 minutes. Let cool for 15 minutes before serving. Excerpted from The Seasonal Baker: Easy Recipes from My Home Kitchen to Make Year-Round by John Barricelli All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.