Peach Raspberry Crisp - adapted from Anne Burrel
5 large peaches, peeled, pitted and chopped (about 4 cups)
2 T lemon juice
3 T unbleached white flour
1/4 cup tightly packed brown sugar
2 T sugar
1/2 tsp vanilla
1 cup raspberries
1 1/4 cups unbleached white flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1/2 cup + 1/8 cup butter
1-2 T cold water
1. For the filling: Toss the peaches in a large bowl with the lemon juice. Add the rest of the ingredients and stir to combine. Place in a greased 9x13 (or 6 individual ramekins, as the original recipe suggests).
2. For the topping: Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.
3. Top peaches with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
4. Bake at 250 for 30-40 minutes, or until the filling is hot and bubbly and the topping, brown and crispy. Serve warm over vanilla ice cream.Makes 12 servings.