Category Archives: Fruit Cobblers and Crisps

Baked Sherry Fruit Casserole


I found this recipe in Aunt Jaymie’s recipe box on a notecard in Grandmama’s handwriting. I don’t remember her ever making a fruit casserole for us, but it looked delicious, so I copied it down. The recipe calls for Queen Anne cherries, but you can substitute regular cherries if the Queen Anne variety is not available. Just remember to remove the pits!

On the notecard, my grandmother wrote:

“This was served to me at a luncheon that included creamed chicken in patty shells, tomato bisque, chilled asparagus, and rolls. We’ve also served it with ham and chilis rellenos for brunch; ham or chicken for dinner. I’ve never used the cherries as I couldn’t find any.”


Drain and save 3/4 cup mixed juice:

  • 1 – 29 oz. can peach halves
  • 1- 29 oz. can pear halves
  • 1- 1 lb. can Queen Anne cherries

Pour over these 2 cups boiling water. Cover and simmer about 20 minutes. Drain and discard water:

  • 1/2 cup seedless raisins
  • 2 medium oranges cut in thin slices

Mix with 3/4 cup reserved fruit juice, cook until thickened. Cool and add sherry:

  • 1/2 cup sugar
  • 3 Tbsp. flour
  • 1/4 tsp. salt
  • 1/2 cup sherry


  • Arrange fruit in 2 quart oblong baking dish, making a pattern of peaches, pears, orange slices, raisins, (and cherries if you have them), and cover with the sauce.
  • Refrigerate, covered, overnight.
  • Bake uncovered in preheated 350 degree oven for 1 hour,

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Peach and Raspberry Crisp

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.