Just Peachy

This summer we signed up for a CSA share from Bullrun Farm out in the Commonwealth. The first few weeks of "produce" were spotty - cat nip, lettuce, bok choy, lots of herbs in black plastic pots that more closely resembled weeds.

However, with all the sun and rain and then more sun, the last two weeks have been bountiful harvests full of amazing vegetables. This week's included our first fruit share of fresh picked peaches, which we decided to use in Ina Garten's Peach and Raspberry Crisp recipe.

Custom cutting board by Ben Pastor & Ledlie Mosch

While extremely juicy (I'd drain the peaces after slicing and pealing if you have a lot of juice in the bowl and before adding the rest of the ingredients) the fruit was sweet, but tart from the berries, the topping crunched like a cookie and vanilla bean ice cream was the right finish.

Here's the recipe should you find the perfect peaches while they are still in season:

Ingredients

• 4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
• 1 orange, zested
• 1 1/4 cups granulated sugar
• 1 cup light brown sugar, packed
• 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
• 1/2 pint raspberries
• 1/4 teaspoon salt
• 1 cup quick-cooking oatmeal
• 1/2 pound cold unsalted butter, diced
  

Directions

Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.

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. 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.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced 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. Sprinkle evenly on top of the peaches and raspberries. Bake 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 preheated 350 degree F oven for 20 to 30 minutes, until warm.