The Barefoot Contessa Peach And Raspberry Crisp - C

Name: The Barefoot Contessa Peach And Raspberry Crisp - Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 lbs firm ripe peaches (10 to 12 large peaches); 1 orange, zest of; 1 1/4 cups granulated sugar (divided use); 1 cup light brown sugar, packed (divided use); 1 1/2 cups all-purpose flour, plus; 2 -3 tablespoons all-purpose flour (divided use); 1/2 pint raspberries; 1/4 teaspoon salt; 1 cup quick-cooking oatmeal; 1/2 lb cold unsalted butter, diced

Servings: persons

1
Preheat oven to 350 degrees. Butter the inside of a 10-by-15-inch oval baking dish.
2
Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl.
3
Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
4
Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal and the cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. (Note: May mix by hand or with a pastry blender.) Sprinkle the topping evenly over the peaches and raspberries.
5
Bake the crisp for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately or store in the refrigerator and reheat in a 350-degree oven for 20 to 30 minutes until warm.

1215

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 -5 lbs firm ripe peaches (10 to 12 large peaches), 1 orange, zest of, 1 1/4 cups granulated sugar (divided use), 1 cup light brown sugar, packed (divided use), and more.

Yes, The Barefoot Contessa Peach And Raspberry Crisp - Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Barefoot Contessa Peach And Raspberry Crisp - Cobbler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions