Peach and Raspberry Crisp

My fondest food memories from childhood always included fun gatherings with family and friends. Most weekends we went away from São Paulo to the beach house but would still make it back to the city for Sunday lunch back at my grandmother's home. The whole family and many times friends too would gather for some Brazilian-style barbecue or for some of my grandmother’s delicious macarronada (pasta dish).

This past Memorial Day weekend my friend Sarah organized a wonderful picnic event at a local park for a great group of Halal families. The men grilled, the kids played all day and we Halal Mamas enjoyed a good time together. I was asked to bring desserts so I planned a small assortment with a little something for everyone, including my boys with their food allergies. The result was a diverse offering of Tiramisu, Peach Crisp, Fresh Fruit Tart, Rugelach and Brigadeiros. I hope everyone was able to find something they liked, and I hope you do too. Today I will post the crisp recipe but come back in the next few days for the other ones.

Sarah, thank you one more time for organizing such great event. And all you other Halal mamas who were there, thank you also for a good time. Looking forward to doing this again soon.

Peach and Raspberry Crisp
Adapted from The Barefoot Contessa Cookbook by Ina Garten


The recipe says that after baked, you can store in the refrigerator and reheat in 350°F oven until warm, about 20 minutes. For the picnic, I took out of the oven, let it cool for about 10 minutes, covered in aluminum foil and by the time we were ready to eat, it was still warm.


12 peaches
Zest of 1 orange
1+ 1/4 cup sugar separated
½ + 1/2 cup light brown sugar, separated
1 1/2 cups + 3 tablespoons all-purpose flour, separated
About 1 1/2 cups raspberry
1/4 teaspoon salt
1 cup quick-cooking oatmeal
2 sticks (1 cup) cold butter cut into small cubes


Preheat oven to 350°F (180°C) and set aside a large baking dish approximately 10.5” by 14.75” (37cm X 26.5cm).

Blanch the peaches in boiling water for about one minute, then remove and place in ice water.

Peel and slice peaches and put them in a large bowl. Mix in the orange zest, 1/4 cup sugar, 1/2 cup brown sugar, and 3 tablespoons of flour. Gently add and mix in the raspberries. Let the mixture sit for 5 minutes and if you still find there is too much liquid add a little more flour, ½ tablespoon at a time. Place the fruit in the baking dish gently distributing them evenly.

In the bowl of a stand mixer with paddle attachment add the remaining flour, 1 cup sugar, the rest of the brown sugar, salt, oatmeal, and the cold cubes of butter. Mix on low speed until the butter pieces become about the size of peas making a crumbly mixture then sprinkle mixture evenly on top of the fruits. Bake for about 45 minutes to 1 hour, until fruit juices are bubbling and the top has become brown.