Peach and Raspberry Crisp

16 May

Aunt Jaymie 

Original Source: The Barefoot Contessa Cookbook, by Ina Gratin 

About one month before Mom died, Aunt Jaymie came up to Moody Beach in Maine to stay with us for two weeks while the Thompsons spent our last vacation together as a family. While Mom rested upstairs, Aunt Jaymie taught me how to make this peach cobbler and in the process, taught me a great deal of what I know about cooking today. Baking with Aunt Jaymie helped to create some happy memories in the midst of a difficult time. It is still one of our favorite recipes to make together. This cobbler is best if you make it in the summer when peaches are in season. The flavor will be much better.

Preparation Time:
Cooking Time: 1 hour


Fruit Mixture

  • 4-5 lbs. ripe peaches
  • Zest of one orange
  • ¼ cup sugar
  • ½ cup brown sugar
  • 2 Tbsp. flour
  • ½ pint raspberries


  • 1 ½ cups flour
  • 1 cup sugar
  • ½ cup brown sugar
  • ¼ t salt
  • 1 cup quick-cooking oatmeal
  • ½ pound cold, unsalted butter, diced


Fruit Mixture

  • Slice peaches & place into a bowl with zest, sugars & flour.
  • Toss well.
  • Gently mix in raspberries & allow to sit 5 minutes.  If there is a lot of liquid, add 1 additional tablespoon of flour.
  • Pour into a baking dish and gently smooth top:


  • Combine in bowl of mixer fitted with paddle attachment.
  • Mix on low speed until the butter is pea-sized and the mixture is crumbly.

Final Instructions

  • Sprinkle topping evenly on top of fruit.
  • Bake at 350 one hour, until the top is browned & crisp & the juices are bubbly.
  • Serve immediately, or store in refrigerator & reheat at 350 for 20-30 minutes.

Serving Suggestion
Best served warm with vanilla ice cream.

Chef’s Tip:
Aunt Jaymie and I remove the skin from the peaches before using. To do this easily, boil the peaches until the skin starts to fall into the water. Allow peaches to cool and gently remove rest of the skin with your hands. You won’t need a peeler.



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