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Has anyone tried Ina Garten's peach and raspberry crisp? Any thoughts?
- Thread starter audball
- Start date
Yes, and I thought it was fine but here's one I liked a little better, more flavor...
in the topping with the additional spices.
Peach and Mixed-Berry Crisp
The mixture of fruit in this dessert, a long-standing menu item at The Marx Bros. Cafe in Anchorage, might include anything from wild Alaskan blueberries to apples, depending on the time of year.
2 large peaches, peeled, pitted, chopped, about 2 1/2 cups
1 1/3 cups blueberries, about 6 ounces
1 1/3 cups raspberries, about 6 ounces
1 1/3 cups blackberries, about 5.6 ounces (Pat's note: used strawberries - yummy)
1/2 cup sugar (Pat's note: used 3 tbsp)
2 tablespoons plus 3/4 cup all purpose flour
1/2 cup (packed) light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
5 tablespoons unsalted butter
Pat's note: also added about 1/3 quick oats
Butter pecan ice cream or vanilla ice cream (Pat's note: used Dreyer's Homemade vanilla -- verrry good)
Preheat oven to 350̊F. Butter 8x8x2 1/2-inch square baking dish. Toss fruit, sugar and 2 tablespoons flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes (Pat's note: no way -- 12-15 minutes was plenty). Bake without stirring another 5 minutes. Remove from oven. Increase oven temperature to 400̊F.
Meanwhile, whisk remaining 3/4 cup flour, sugar, cinnamon, ginger and salt in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form (Pat's note: then I added the quick oats). Sprinkle topping evenly over hot fruit in dish.
Bake crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream.
Makes 8 servings.
Source: Epi http://www.epicurious.com/recipes/recipe_views/views/103931
Pat’s notes: After reading the reviews I made a few changes (in parentheses) and was pleased with the result.
http://www.epicurious.com/recipes/recipe_views/views/103931
in the topping with the additional spices.
Peach and Mixed-Berry Crisp
The mixture of fruit in this dessert, a long-standing menu item at The Marx Bros. Cafe in Anchorage, might include anything from wild Alaskan blueberries to apples, depending on the time of year.
2 large peaches, peeled, pitted, chopped, about 2 1/2 cups
1 1/3 cups blueberries, about 6 ounces
1 1/3 cups raspberries, about 6 ounces
1 1/3 cups blackberries, about 5.6 ounces (Pat's note: used strawberries - yummy)
1/2 cup sugar (Pat's note: used 3 tbsp)
2 tablespoons plus 3/4 cup all purpose flour
1/2 cup (packed) light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
5 tablespoons unsalted butter
Pat's note: also added about 1/3 quick oats
Butter pecan ice cream or vanilla ice cream (Pat's note: used Dreyer's Homemade vanilla -- verrry good)
Preheat oven to 350̊F. Butter 8x8x2 1/2-inch square baking dish. Toss fruit, sugar and 2 tablespoons flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes (Pat's note: no way -- 12-15 minutes was plenty). Bake without stirring another 5 minutes. Remove from oven. Increase oven temperature to 400̊F.
Meanwhile, whisk remaining 3/4 cup flour, sugar, cinnamon, ginger and salt in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form (Pat's note: then I added the quick oats). Sprinkle topping evenly over hot fruit in dish.
Bake crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream.
Makes 8 servings.
Source: Epi http://www.epicurious.com/recipes/recipe_views/views/103931
Pat’s notes: After reading the reviews I made a few changes (in parentheses) and was pleased with the result.
http://www.epicurious.com/recipes/recipe_views/views/103931