Try it, You'll like it! Tuesday - Peach and Raspberry Crisp

With the cooler temperatures coming on, I thought I'd share this yummy dessert with you. I love, love, LOVE the topping, and would almost just as soon eat it without the peaches. It's easy and yummy, my top two criteria!

Yes, this does have peaches in it!

Peach and Raspberry Crisp  
2qts. of home canned peaches 
1 orange, zested
1 1/4 cups sugar
1 cup brown sugar, packed
1 1/2 cups plus 2 - 3 TBSP. flour
1 cup fresh or frozen raspberries
1/4 tsp. salt
1 cup old-fashioned oatmeal
2 sticks cold, unsalted butter, diced OR (I use 1 stick of butter and 1/2 cup coconut oil, hardened)


Drain peaches and place in a large bowl. Add the orange zest, 1/4 cup sugar, 1/2 cup brown sugar, and 2 tablespoons flour. Toss well. Gently mix in the raspberries. All the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour.  Pour the peaches into the baking dish and gently smooth the top.


Combine 1 1/2 cups flour, 1 cup sugar, 1/2 cup brown sugar, salt, oatmeal, cold diced butter and coconut oil in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed untl the butter is pea-sized and mixture is crumbly. Sprinkle evenly on top of peaches and raspberries. NOTE: This makes a lot, and it may be a struggle to get it all on, but don't waste a drop, and pile it all on! Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve. One scoop of ice cream looks mighty purty with that!


I've also made this without the raspberries, and using blueberries. Yum, yum, and yum!
  
          

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