By August. The fall semester at Calhoun starts in two weeks and I have my textbooks already, used copies from eBay and Amazon, and I have started reading the first chapters of each because I like to know what I am walking into. Three classes: Child Nutrition and Health, Assessment of Young Children, and Introduction to Research Methods. The research methods class is the one I am most nervous about. It requires a research proposal and I have never written one.
Biscuit has discovered the top of the refrigerator. She sits up there and watches me cook with the air of a food critic who has already made up her mind. I talk to her while I cook, which I started as a joke and have continued because it turns out talking while you cook helps you think about what you are doing. She offers no verbal feedback but her expressions are communicative enough.
Made peach ice cream this weekend, no-churn, because ice cream machines are expensive and the library book has a no-churn method that uses sweetened condensed milk and whipped cream folded together. You add the peaches and put it in the freezer and wait eight hours. The result is creamy and rich and tasted like the peach preserves we made in June but cold and sweet. James ate two bowls on Sunday. He said this is the best thing you have ever brought here. I said better than the pecan pie? He said different. Both are the best. Gloria rolled her eyes. I laughed.
The same peaches that made James declare my no-churn ice cream the best thing I’d ever brought over? They started with this crisp—because before I ever folded fruit into whipped cream and sweetened condensed milk, I was learning what ripe August peaches could do when paired with raspberries and a buttery oat topping. This Peach Raspberry Crisp is the recipe that taught me peaches are worth every sticky, juice-dripping moment of summer, and it pairs beautifully alongside a scoop of that no-churn ice cream if you happen to have both on hand at once.
Peach Raspberry Crisp
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Servings: 8
Ingredients
- Fruit Filling:
- 5 cups fresh peaches, peeled and sliced (about 5–6 medium peaches)
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- Crisp Topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
Instructions
- Preheat and prep. Preheat your oven to 350°F. Lightly butter a 9x13-inch baking dish or equivalent oven-safe dish and set aside.
- Make the fruit filling. In a large bowl, combine the sliced peaches, raspberries, granulated sugar, cornstarch, vanilla extract, cinnamon, and lemon juice. Stir gently until the fruit is evenly coated. Pour the filling into the prepared baking dish and spread into an even layer.
- Make the crisp topping. In a separate medium bowl, whisk together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbles with some pea-sized butter pieces remaining.
- Assemble and bake. Sprinkle the oat topping evenly over the fruit filling. Bake for 35—40 minutes, until the topping is golden brown and the fruit filling is bubbling at the edges.
- Cool and serve. Remove from the oven and let cool for at least 10 minutes before serving. Serve warm on its own, or with a scoop of vanilla ice cream or whipped cream.
Nutrition (per serving)
Calories: 310 | Protein: 3g | Fat: 12g | Carbs: 50g | Fiber: 3g | Sodium: 80mg