Servings: 6 serving(s)
Prep time: 25 minutes
Total time: 60 minutes
Cooking time: 35 minutes
In August we gorge on peaches.
Basket after basket empties on our counter as we grab them two at a time to eat whole, the juice dripping down our arms. We slice them into yogurt and have now been enjoying them in juicy fruit crisps paired with raspberries.
They’re a lovely match, peaches and raspberries.
The colours are gorgeous together but the flavours are an even better match. They’re both aromatic, but in different ways and the bright flavour of the raspberries lifts that oh so peachy flavour just enough so that it doesn’t overwhelm. Then there’s the texture of barely-cooked peaches…Just so perfect.
I never peel peaches. I can’t be bothered really and a gentle scrub under cold water gets rid of the fuzz. If you prefer your peaches peeled it’s fairly easy. Bring a pot of water to the boil, slice an “x” in the bottom of each whole peach and set them in the boiling water for about 30 seconds. Remove them directly into a bowl of ice water and then slip off the skins.
This is an extra juicy fruit crisp and so flavourful that you needn’t serve anything with it. Plain vanilla ice cream would be good if you want a richer, sweeter dessert. A little whipped cream on the side, or fresh cream poured over, would be good too.
In case you’re wondering where molasses fits in here, molasses and peaches are a classic combo. Molasses is less sweet than sugar and adds a bit of tangy flavour.
Raspberry Peach Crisp leftovers are perfectly acceptable as breakfast, in our house anyway.
Raspberry Peach Crisp Recipe
- 6 peaches, gently scrubbed
- 1 pint raspberries (about 2 cups)
- 3 Tbsp. Crosby’s Fancy Molasses
- 2 Tbsp. sugar
- 1 cup flour
- 1 cup rolled oats
- ½ cup brown sugar
- ½ cup butter
- Preheat oven to 375 F
- Cut peaches off the pit and slice into 8 wedges each. Toss in a bowl with raspberries, molasses and sugar.
- Spoon mixture into a baking dish.
- In another bowl combine the flour, oats and brown sugar. Cut in the butter.
- Sprinkle the mixture over the fruit and bake for 35 minutes or until bubbly.
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