peach raspberry crisp
You "gotta" love all this Okanagan fruit that’s rolling into town this time of year. Many stores and stands have it on their shelves within a day or two of picking so it’s almost as good as having an orchard in your backyard.
Recently I bought a few baskets of peaches as we passed through Keremeos (a little town in the Similkameen Valley that grows beautiful fruit) on our way back to Vancouver Island. With the sweet smell of peaches permeating the car, I got that wonderful late summer vibe... you know, that feeling you get when the evenings hold the warmth of the day and the stone fruit is at it’s peak? ... Heavenly! As an aside, we just made it onto the 5pm ferry by 2 cars .. and if you live on an island, just squeaking onto the ferry like that ... well it is s-w-e-e-e-e-t!
Yesterday I made a little crisp with the peaches along with some raspberries. I used some kamut flour in the topping to add some extra nutrients as well to enhance the flavour. I was really happy with the results and if you are lucky enough to get your hands on some perfectly ripe peaches and some quality kamut flour (like our local brand, True Grain) I think you will be happy as well.
Click here for the full recipe, loosely based on the Five Dessert Crisps recipe from the Complete Canadian Living Cookbook.
- 4 cups of peeled and sliced ripe peaches
- 2 cups of fresh or frozen raspberries
- 2 tablespoons unbleached white flour
- 1/3 cup packed brown sugar
- 1 tablespoon butter for greasing the baking dish
- 1/2 cup unbleached white flour
- 1/2 cup kamut flour
- 1/2 teaspoon powdered ginger or cinnamon
- 2/3 cup brown sugar
- 1/4 cup toasted chopped almonds
- 1/2 cup melted unsalted butter
Preheat oven to 375 degrees F.
Toss fruit with sugar and flour and spread into the greased baking dish. (You can use a 9 inch round, or a 8” X 8” or 9” X 9” square baking dish. I used my newly acquired Staub cast iron dish that is 12” X 8”… I love how it makes the edges extra crispy!).
In a bowl, combine all the dry ingredients for the topping then add the melted butter, stirring until chunky. Spread over fruit mixture, pop it into the preheated oven and bake until bubbly and bronze (this takes about 45 minutes to 1 hour).
Let cool until warm before serving with ice cream, whipped cream or just "naked".